Golden Crown by Katherine Boushel

• 3/4 ozCanadian rye whisky
• 3/4 ozmezcal (Boushel uses espadín joven)
• 1/4 ozGreen Chartreuse
• 1/4 ozroasted pineapple syrup
• 3 dashesbittermens xocolatl mole bitters

Preparation

1. 1.

   Stir all of the ingredients with ice, and strain into an ice-filled glass, then garnish.

2. 2.

   Roasted Pineapple SyrupCut 1/2 kilogram (about 18 oz.) of fresh pineapple into 1-inch cubes. Add the pineapple to a large pot over high heat, and stir occasionally until the fruit’s sugar starts to caramelize and the cubes turn brown. Add 250 grams of sugar and lightly mash in the pot. Remove the pot from the heat, and add the contents to a blender. Add another 750 grams of sugar and 1 liter of water, and blend well. Let the mixture cool, then strain through a fine-mesh strainer. Keeps refrigerated for up to 2 weeks.