Red Star Tavern - A Downtown Portland Restaurant - Portland, Oregon, 97204, United States
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Piña de Agave

2 oz. blanco tequila
1 oz. fresh lime juice
¼ oz. oz pineapple shrub
½ oz. spiced simple syrup
5 dashes mezcal
Tools: shaker, strainer, fine strainer
Glass: rocks
Garnish: apple slices dusted with cayenne pepper

Combine the first 4 ingredients in a shaker and shake with ice. Fine-strain into an ice-filled glass, top with the mezcal and garnish.

Spiced simple syrup:

In a saucepan, combine 2 cups granulated sugar, 1 cup water, ½ tsp. ground nutmeg, 1 fresh cinnamon stick, 3 cardamom pods, 3 star anise and ¼ tsp. each allspice and white peppercorns. Bring to a simmer and stir to dissolve the sugar. Remove from the heat, let cool to room temperature and strain into a clean bottle. Keep refrigerated for up to 2 weeks.

Pineapple shrub:
Combine 1 cup of cubed fresh pineapple and 2 cups of white wine vinegar in a container, cover and let rest at room temperature for 3-4 days. Using a rubber spatula, press the fruit through a mesh strainer lined with cheesecloth to extract as much liquid as possible. Combine the liquid with 1 cup of granulated sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Let the mixture cool; bottle for use. Store in the refrigerator and use within 2 months.