No Say

Pamela Wiznitzer, Seamstress | New York

“I wanted a cocktail that I could drink on the beach in the tropics,” says Pamela Wiznitzer of her mezcal-based No Say, which sees Aperol, coconut liqueur and lemongrass syrup brightened by fresh lime and pineapple juice.


Serving: 1

  • 1 3/4 ounces mezcal, preferably Ilegal
  • 3/4 ounce Aperol
  • 1 ounce lime juice
  • 1/2 ounce fresh pineapple juice
  • 3/4 ounce lemongrass syrup (see Editor's Note)
  • 1/4 ounce coconut liqueur, preferably Clément

Garnish: makrut lime leaf

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a rocks glass with ice.
  3. Garnish with a makrut lime leaf.
Editor's Note

Lemongrass Syrup:
2 cups water
3 stalks lemongrass, chopped
2 cups sugar

In a medium saucepan, combine the water and the lemongrass and bring to a light simmer. Let sit for 10 minutes. Add the sugar and allow to dissolve. Strain into a sealable container and refrigerate for up to 3 weeks.