Hoodwinked
Smoky mezcal meets bittersweet Aperol and fresh pineapple in this modern tiki cocktail with a hint of citrus.
Ingredients
- Mezcal, moderately smoky, ideally60 ml
- Aperol15 ml
- Lemon juice, freshly squeezed15 ml
- Pineapple juice, freshly squeezed, ideally52 ml
- Simple syrup (1 part Sugar, 1 part Water)7 ml
- Pineapple, dusted with harissa, to garnish (optional)1 wedge
Method
- Add the mezcal, Aperol, lemon juice, pineapple juice and syrup to a shaker.
- Fill the shaker with ice cubes and shake hard for 8–10 seconds.
- Double-strain into a rocks glass filled with fresh ice.
- Garnish with a pineapple wedge dusted with harissa and serve at once.
Credit Devon Espinoza, Hotel Californian, Santa Barbara
About this drink
Hoodwinked is a modern tiki drink created by Devon Espinoza at the Hotel Californian in Santa Barbara. It is a fresh reworking of the classic Jungle Bird, with mezcal in place of rum and the lighter, more orange-bitter Aperol in place of Campari. The result balances smoke, tropical sweetness and bright citrus acidity in perfect harmony.
Questions and answers
What gives Hoodwinked its character?
The mezcal's smoke meets Aperol's bitter orange and the sweetness of pineapple juice: a balance of smoky, bitter and tropical that makes it more complex than a typical tequila drink.
Why is there harissa on the pineapple garnish?
A dusting of chilli spice on the pineapple wedge gives a small, unexpected kick that plays nicely against the mezcal's smoke. Leave it out if you prefer a milder finish.
