Ingredients:
45 ml of Mezcal 180 Piñas Espadín
20 ml of lemon juice
45 ml of natural syrup
90 ml of hibiscus concentrate
Chile piquín
Ice
Preparation:
Wet the edge of the glass with a little lemon juice and sprinkle it with piquín chili
Pour Mezcal 180 Pineapples, lemon juice, natural syrup and Jamaican concentrate into the shaker.
Serve with lots of ice and that’s it