Snake Eyes

Robby Dow and Ally Marrone, Grand Army | Brooklyn, NY

Inspired by the Caribbean combo of blended Scotch and coconut, the Snake Eyes swaps in smoky mezcal in lieu of whisky and adds a teaspoon of banana liqueur for an extra tropical kick.

Ingredients

Serving: 1

  • 1 1/2 ounces mezcal, preferably Agave de Cortes Espadin
  • 1 1/2 ounces mezcal, preferably Agave de Cortes Espadin
  • 2 ounces organic coconut water, preferably Harmless Harvest
  • 2 ounces organic coconut water, preferably Harmless Harvest
  • 1/4 ounce lime juice
  • 1/4 ounce lime juice
  • 1/2 ounce cane syrup, preferably JM Sirop de Canne
  • 1/2 ounce cane syrup, preferably JM Sirop de Canne
  • 1 teaspoon banana liqueur, preferably Tempus Fugit
  • 1 teaspoon banana liqueur, preferably Tempus Fugit

Garnish: salt rim

Directions
  1. Salt the rim of a large rocks glass.
  2. Combine all ingredients in a cocktail shaker, add ice, then shake until chilled.
  3. Fine strain into the large rocks glass filled with ice.

Tagged: easy shaken, mezcal

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