Ingredients:
200 ml of pineapple juice
15 ml of Mezcal 180 Piñas Espadín
15 ml rosemary syrup
2 tablespoons of mango
1 cup crushed ice
Chile piquín
Pineapple triangles to decorate
Preparation:
In the blender add ½ cup of ice, pineapple juice, rosemary syrup and Mezcal 180 Piñas
Grind at intervals to give more texture to your drink.
In a glass add the chopped mango and the remaining crushed ice.
Pour the mixture and decorate with piquín chili and pineapple triangles.