This is an adaptation of a drink devised for our new experimental cocktail bar, Viajante 87 in London, and is essentially a twist on El Burro, Mexico’s answer to the Moscow mule. We use fresh pineapple juice, but add a little sugar so it keeps for longer in the fridge, and a little apple cider vinegar for a welcome touch of acidity. The shrub and ginger beer (or ale) together make a lovely non-alcoholic drink, too.
Tropical tahona
Serves 1
For the pineapple shrub
200ml fresh pineapple juice
Up to 70g sugar – some brands of pineapple juice have added sugar, so you won’t need any, but others don’t, so add it to taste
50ml apple cider vinegar
For the drink
50ml mezcal espadín – we use Mezcal Los Siete Misterios or The Lost Explorer mezcal
30ml pineapple shrub (see above and method)
Ginger beer, to top
1 lime wedge, to garnish
1 pineapple leaf, to garnish
First, make the shrub. Put the juice, sugar, if using, and vinegar in a clean jar, stir to dissolve the sugar, seal and refrigerate.
To build the drink, fill a highball glass (or, better still, a traditional Mexican clay pot) with ice cubes, add the mezcal and shrub, and stir to dilute. Top up with ginger beer and garnish with a wedge of lime and a fresh pineapple leaf.
Panos Kanatsoulis, bar director, Los Mochis and Viajante 87, London
