Beso De Angel Recipe
mezcal espadin, aperol, strega, pineapple, lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Glass
Method
Cocktail
- 1
Combine and shake
Add mezcal espadín, Aperol, Strega, fresh pineapple juice, fresh lime juice, simple syrup, and a dash of Angostura bitters into a cocktail shaker filled with ice (about 1 cup).
- 2
Shake vigorously
Shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted. This both chills and dilutes the cocktail to balance the mezcal and liqueurs.
- 3
Prepare glass
If using smoked sea salt, wet the rim of a rocks or coupe glass with a lime wedge and dip lightly into the salt to coat a portion of the rim. Add a large ice cube to the glass if serving on the rocks, or leave the glass chilled if serving up.
- 4
Strain and serve
Double-strain the cocktail into the prepared glass (over the large ice cube if using). Double straining removes small ice shards and pineapple pulp for a smoother mouthfeel.
Garnish & Finish
- 5
Thread or place the thin pineapple wedge or pineapple leaf and the lime wheel on the rim or float them on top of the drink. Optionally express a lime twist over the cocktail (squeeze the peel) to release the oils and drop it in.
- 6
Serve immediately and advise the drinker to sip slowly to appreciate the smokiness of the mezcal layered with the bitter-sweet Aperol and herbal saffron-anise notes from the Strega.