Copa, Copa Havana Recipe
mezcal, heirloom pineapple amaro, gran classico
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Combine and shake
Add 2 oz mezcal, 0.75 oz heirloom pineapple amaro, 0.5 oz Gran Classico, 0.5 oz fresh lime juice, 0.25 oz simple or agave syrup, and 1 dash bitters (if using) into a cocktail shaker. Fill shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 2
Prepare glass
Place a large clear rocks glass or copa glass in front of you. If using a large single ice cube, place it in the glass now.
- 3
Double strain and build
Double-strain the shaken cocktail over the large ice cube in the prepared glass to achieve a clean, silky texture (use both the shaker's strainer and a fine mesh sieve).
Garnish & Serve
- 4
Garnish
Express the oils of a flamed orange peel over the drink (optional): hold a thin strip of orange peel over the glass, skin-side down, and quickly pass a lit match or lighter near the peel to flame the oils, then drop it into the drink or discard. Alternatively, garnish with a dehydrated pineapple wheel and a pineapple leaf or thin fresh pineapple wedge on the rim.
- 5
Finish
Serve immediately. The drink should present smoky mezcal up front, a lush tropical-bitter midpalate from the heirloom pineapple amaro, and a dry bitter finish from the Gran Classico. Encourage sipping slowly to appreciate the layers.