The Shaman

Adapted by StarChefs.com
February 2015
Yield: 1 cocktail

INGREDIENTS:

1 ounces Salers gentiane aperitif
1 ounce Diablada pisco
¾ ounce pineapple juice
½ ounce Ceylon cinnamon syrup
½ ounce lime juice
1 dash Angostura bitters
Sombra mezcal

METHOD:

In a cocktail tin with ice, combine all ingredients and shake. With a Hawthorne tea strainer, strain into a chilled coupe. When the drink settles, with an atomizer, spray surface six times with Sombra mezcal.