Ingredients:
1½ oz Coco Lopez
1½ oz Pineapple juice
1½ oz El Jimador Anejo
1 oz Colosia Amontillado Sherry
½ oz St. Elizabeth All Spice Dram
3 dashes of Angostura Bitters
Directions:
Combine all in a boston shaker over ice. Shake the cocktail for 45 seconds. Double strain into a tall glass. Garnish with grilled pineapple, luxardo cherry, and orange twist.
Courtesy of Añejo, a Mexican eatery and celebrity haunt in both Tribeca and Hell’s Kitchen.
