Serenity Recipe

Make chili-agave syrup

Combine 2 tablespoons agave nectar and 2 tablespoons water in a small saucepan. Add one thin slice of fresh chili (adjust heat to taste). Warm gently over low heat, stirring until combined and slightly thickened, 2–3 minutes. Do not boil. Remove from heat and let steep for 10 minutes. Taste and strain out chili; adjust sweetness/heat by adding more agave or steeping longer. Yield ~3.5 tablespoons; use 0.5 oz for one cocktail.

Prepare glass (optional salt rim)

If salting the rim, rub a pineapple wedge around the glass lip, then dip the rim into coarse or smoked sea salt. Fill the glass with ice to chill while you mix.

In a cocktail shaker, add 1.5 oz Calle 23 Reposado Mezcal, 0.25 oz additional mezcal for an extra smoky nuance, 0.5 oz Skinos Mastiha, 0.5 oz fresh lime juice, 0.5 oz prepared chili-agave syrup, and 1 dash Angostura bitters. Fill the shaker with ice (about 1 cup).

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard the ice from the chilled serving glass. Double-strain the contents of the shaker into the glass over fresh ice to remove small ice shards and any chili particulates.

Top gently with 2 oz pineapple soda. Stir once briefly with a bar spoon to incorporate, taking care not to flatten the soda.

Garnish with a thin slice of fresh chili placed on the pineapple wedge, then place the wedge on the rim or floated on top. Optionally express a lime peel over the drink for aromatic oils.

Serve immediately. Recommend advising guests that the drink has a gentle smokiness from mezcal, an herbal, resinous note from Skinos Mastiha, bright acidity, and a faint chili heat balanced by pineapple soda.