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
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.
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.