pineapple death squad

2 oz Mezcal (Peloton de la Muerte)
3/4 oz Falernum (Velvet)
1/2 oz Pineapple Syrup
1/2 oz Lime Juice (3/4 oz)

Shake with ice, strain into a cocktail, and garnish with a dehydrated pineapple half wheel (omit).Two Thursdays ago, I was in the mood for a lime-driven drink to end the night akin to a Daiquiri, and I pulled up the Pineapple Death Squad on Kindred Cocktails. The recipe was crafted by Paige Barker at The Vault Taproom in Pittsburg in 2018 and utilized their housemade falernum (similar to Paul Clarke's Falernum #10 recipe). When I made it with the more subtle Velvet Falernum, it donated a smoky and vegetal aroma. Next, a lime sip shot into a mezcal, pineapple, and clove swallow, and overall, it reminded me of Beckaly Franks' rum-based Hop, Skip, & Jump.