Spicy Tropical
30ml
Pineapple and Espelette chili pepper shrub
35ml
Tequila
10ml
Mezcal
SQ
Sparkling water top
Garnish: Espelette chili pepper rim
Glass: tumbler
Method: shaker
150g
Cider vinegar
150g
White sugar
75g
Water
10g
Espelette chili pepper
Bring the mixture water/vinegar/sugar and chili pepper to the boil. Once cooled, add the PONTHIER Victoria pineapple 100% purée.
Products used
Pineapple Victoria 100% Chilled Puree
