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Tacoa’s Sunrise1 drink Giacchino Breen (IG: @giothebarkeep) / Bartender, Tacoa Sacramento, Sacramento, CA; Photo by Giacchino Breen |
| • | 1 1/2 oz. Mezcal |
| • | 1/2 oz. Pamplemousse Liqueur |
| • | 1/2 oz. Aperol |
| • | 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 3/4 oz. lime juice |
| • | 2 dashes of Hellfire Bitters or habanero shrub |
Method: |
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| Shake first 4 ingredients and strain into glass with one large ice cube. Finish by sinking Aperol off the back of a bar spoon to the bottom of the glass. Optional: Top with crushed ice. Garnish with grapefruit peel and serve. | |