Mezcal Gin Elderflower Lemon Pineapple Recipe

Optional rim

If you want a rim, pour a little lemon juice on a small plate and spread the smoked salt or Tajín on another plate. Rub the lemon wedge around the glass rim, then dip the rim into the smoked salt or Tajín. Set the glass aside to dry briefly.

Add the mezcal, gin, elderflower liqueur, fresh lemon juice, pineapple juice, and simple syrup (or agave) into a cocktail shaker.

Fill the shaker with ice (about 1 cup) until nearly full.

Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted — this chills and dilutes to balance the smoky mezcal and floral elderflower.

If you used bitters, add 1 dash to the shaker before shaking or add on top after pouring, depending on preference.

Double-strain the cocktail into the prepared glass over fresh ice (rocks glass) or serve straight up in a chilled coupe. Double-straining removes small ice shards and any pulp from fresh pineapple or lemon.

Express the lemon twist over the drink to release oils, then drop it in or rest it on the rim.

Skewer the pineapple wedge and place it on the rim or float it on top of the drink.

Serve immediately. Optionally, add a tiny flamed lemon oil over the surface for an aromatic accent (careful with open flame).