el beso

1 1/4 oz Mezcal (Peloton de la Muerte)
3/8 oz Giffard Apricot Liqueur (Rothman & Winter)
3/8 oz Amaro Montenegro
3/8 oz Ginger Syrup
3/8 oz Agave Syrup
3/4 oz Pineapple Juice
1/2 oz Lime Juice

Shake with ice, strain into a coupe glass, and garnish with candied ginger.Two Fridays ago, I returned to the set of online recipe flashcards from Good Company in St. Louis, Missouri, that I uncovered in May, and I selected the El Beso from their Spring 2024 menu. Apricot and ginger have worked well before in the Ninety-Nine Roses and Queen Anne's Revenge, so I was curious to see how this would work in this mezcal drink with Montenegro accents. Once prepared, El Beso gave forth smoke, pineapple, ginger, and orange-apricot aromas to the nose. Next, lime and pineapple notes on the sip blossomed into smoky, vegetal, ginger, and melon-orange flavors on the swallow.