Cannonball
COCKTAIL INGREDIENTS:
- 60 ml Mezcal
- 22,5 ml Pineapple Juice
- 22,5 ml Fresh Lime Juice
- 7,5 ml Apricot Liqueur
- 3 Dashes of Angostura Bitters
GARNISH:
- Pineapple Spears
- Lime Wheel
- Dried Rose Bud
INSTRUCTIONS:
• Combine all of the ingredients in a cocktail shaker.
• Add small amount of crushed ice and shake until chilled.
• Strain into a cocktail glass over fresh pebble ice.
• Garnish with some pineapple spears, lime wheel and a dried rose bud.
Cocktail author: Beau du Bois.
Hotel Nacional, with its rich and interesting history, should absolutely be considered a tropical classic. Rum, pineapple and apricot combo that simply oozes freshness. Cannonball takes this remarkably delicious cocktail and gives it a mezcal laden twist.
As you probably have guesses, base of the cocktail is mezcal with bold smoky, vegetal agave flavours setting a clear tone defining the drink. Pineapple juice takes the specs into a fruity tropical direction with well-balanced tart and sweet fruitiness. Apricot liqueur further builds on it by adding tons of sweet stone fruit flavour. Addition of fresh lime juice balances the cocktail out with a healthy dose of tartness livening the drink up. Last, but not least, a few dashes of Angostura bitters seasons the drink with tropical spices ensuring a seamless blend of the ingredients.
Cannonball is a flavourful tropical cocktail, perfect to relax with under a hot summer sun. Great for garden parties and summer gatherings.
