Koo Koo Cooler: A Spicy Mezcal Cocktail

• 1 1/2 ozespadin mezcal
• 1 1/2 ozpineapple-jalapeño syrup
• 1 ozfresh egg white (pasteurized if you like)
• 1/2 ozgenepy
• 1/4 ozfresh lime juice
• 4-5 fresh mint leaves
•  pinch of kosher salt
• 1 cupice

Preparation

1. 1.

   Add all of the ingredients to a blender and blend well. Pour into the glass and garnish. Pineapple-Jalapeño SyrupCombine 2 cups of pineapple juice (fresh or canned) and 2 cups of sugar in a pot. Simmer over medium heat until the sugar has dissolved, for about 5 minutes. Don’t let it boil. Add in 1/2 of a jalapeño, de-seeded and diced, and 1/2 cup of loose, lightly packed mint. Blend into small pieces, but do not liquify. Strain through a nut-milk bag. Will keep for 4 days, if using fresh pineapple juice; or 8 days if using canned pineapple juice. NoteFor a bit more spice, don’t de-seed the jalapeño.