When the Smoke Cleared:

This recipe comes from Stephen Wicker at Raleigh Bar in Miami. It’s tangy and smokey and has a nice spice from the ginger.
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1.5oz MEZCAL (@delmagueymezcal)
1/2oz APEROL (@aperolusa)
1/4oz GINGER SYRUP (@liquidalchemist)
3/4oz FRESH LIME JUICE
3/4oz PINEAPPLE JUICE
2 drops 4:1 SALINE SOLUTION
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•Combine ingredients and shake
•Double strain into chilled coupe
•Garnish with candied ginger

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