Caitlin Patterson’s Pineapple Express gets a double-dose of amaro, calling on both Averna and Cynar. She equal measures of both to a rosemary-infused mezcal base and incorporates her tropical flair by way of fresh pineapple and lime juices. “The Averna and Cynar… really bring something to the table to round out the drink and keep it from becoming overly sweet,” she says.
Caitlin Patterson | Chicago
- 1 1/2 ounces rosemary-infused mezcal (see Editor's Note)
- 1/2 ounce Cynar
- 1/2 ounce Averna
- 3/4 ounce lime juice
- 3/4 ounce simple syrup (1:1, sugar:water)
- 3/4 ounce fresh pineapple juice
- small pinch of salt
Garnish: fresh rosemary sprig
- Combine all of the ingredients in a mixing tin filled with ice and shake until chilled.
- Strain into a double Old-Fashioned glass over one large ice cube.
- Garnish with a rosemary sprig.
Add 4 to 5 rosemary sprigs to a 750ml bottle of mezcal and allow to infuse for four hours then strain through a cheesecloth. For a smaller quantity, add rosemary to one cup of mezcal for 2 to 3 hours, tasting as you go, then strain.