El Matador Recipe

Chill glass

Place a coupe or double old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Make rim (optional)

If using a sugar-cinnamon rim, rub the lime wedge around the glass rim, then dip the rim into a shallow plate of coarse sugar mixed with a pinch of ground cinnamon. Set the glass aside.

Fill a cocktail shaker with fresh ice (enough to come about three-quarters full).

Add 2 oz Astral Blanco Tequila, 0.5 oz allspice dram, 0.5 oz heirloom pineapple cinnamon liqueur, 1 oz fresh pineapple juice, 0.75 oz fresh lime juice and 0.25 oz simple syrup (if you prefer a slightly sweeter drink) into the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is very cold and well-chilled. This both chills and slightly dilutes the cocktail for balance.

Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail (through a Hawthorne or built-in strainer and a fine-mesh sieve) into the chilled coupe or old-fashioned glass to remove small pineapple fibers and ice shards.

If desired, add 1 dash of aromatic bitters on top and gently drop or stir once to integrate the aroma. This adds depth and a subtle spice note.

Garnish with a pineapple wheel or wedge on the rim and lay a cinnamon stick across the top of the glass (or gently insert it into the drink). The cinnamon stick will add aroma as you drink.

Serve immediately.