seaport

1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Green Chartreuse
1 oz Pineapple Juice
1/2 oz Lemon Juice
1 bsp Cane Syrup (1/8 oz Sirop JM)
Orange Bitters (2 dash Angostura Orange)

Shake with ice and strain into a cocktail coupe.Two Sundays ago, I searched the Bartender's Choice for pineapple juice recipes that I had skipped over previously. There, I latched onto the Seaport by Brandon Bramhall at the Nashville branch of Attaboy in 2018 as an agave riff on the Downtown (gin, Yellow Chartreuse, pineapple, lemon). Once prepared, the Seaport gave forth a smoky, vegetal, pineapple, and herbaceous bouquet to the nose. Next, a lemon and pineapple sip drifted into smoky, herbal, vegetal, and tart pineapple flavors on the swallow. If I were to riff on this, I would swap out the cane syrup for something more flavorful such as a 1/4 oz of cinnamon syrup with Death & Co.'s Gilda in mind.