Ninth Island
Ingredients
- 1 oz Del Maguey Vida Clásico Mezcal
- 1⁄4 oz St. Elizabeth Allspice Dram liqueur
- 1 1⁄2 oz Coconut water
- 3⁄4 oz Pineapple juice
- 3⁄4 oz Lime juice
- 1⁄4 oz Agave syrup
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an UB Koto Collins 35cl
Method:
- Select and pre-chill a COLLINS GLASS.
- Rim glass with matcha tea and salt.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Nutrition:
One serving of Ninth Island contains 178 calories
History:
Adapted from a recipe created in 2004 by Juyoung Kang at the Fontainebleau in Las Vegas, Nevada.
Review:
The classic combination of pineapple and coconut, laced with mezcal and given a delicate touch of berry spice with a slug of pimento dram.
