2oz of Hennessey VS
3/4oz Pierre Ferrand Dry Curacao Triple Sec
3/4oz Fresh Lemon Juice
Shake all of these items with ice and strain into a Nick and Nora glass with a one inch sugar rim. Garnish with a lemon peel.
THE SMOKEY PINEAPPLE SHRUB
Fill a glass quart container ½ the way with fresh pineapple that has been cubed. Then slice 6 jalapenos. Wash the jalapenos under cold water to remove the seeds (you may want to wear a mask as the washing can induce coughing). Place the jalapeno in the container with the pineapple. Fill the container with champagne vinegar and refrigerate for 7 days.
After seven days, remove the jar and strain into a sauce pan. For every 3 oz of liquid you will want to add one ounce of sugar. Bring to a broil and then cool.
2 oz of Mezcal
1 oz of Pineapple-jalapeno shrub syrup
¾ oz fresh lime juice
Shake all the items with ice and strain over fresh ice into a rocks glass. Garnish with fresh cilantro.