Il Vagabondo Recipe
tequila, mezcal, aperol, pineapple, lime
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Ingredients
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Cocktail
Garnish & Finish
Method
Prep
- 1
Optional glass rim
If you like a smoky-salty rim, rub the lime wheel around the edge of a rocks glass and dip into smoked salt or coarse salt to coat. Set the glass aside.
- 2
Prepare fresh pineapple juice (preferably) by straining pressed pineapple. Measure ingredients and chill glass if desired.
Mixing
- 3
Shake
Add blanco tequila, reposado mezcal, Aperol, fresh pineapple juice, fresh lime juice, agave syrup and orange bitters into a cocktail shaker. Fill the shaker about two-thirds with ice (use large cubes). Seal and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
- 4
Double strain
If using fresh pineapple juice (which may have pulp), double strain the contents into a mixing glass or directly into the prepared rocks glass filled with 3 large ice cubes to keep the texture silky and remove solids.
Finish & Garnish
- 5
If you prefer a colder, more diluted finish, pour the shaken mix into a chilled rocks glass over cracked or pebble ice instead of large cubes.
- 6
Garnish with a pineapple wedge or spear and a lime wheel on the rim. Optionally express a bit of lime oil over the top before dropping the wheel in to brighten the aroma.
- 7
Serve immediately with a straw or stirring pick. Recommend advising guests that the cocktail balances smoky mezcal with bright pineapple and bittersweet Aperol; adjust agave if more sweetness is desired.
