Crimson Cactus
Crimson Cactus is a tropical, citrus and bitter cocktail made with Tequila, with high flavor complexity.
Ingredients
- 60 ml espadín mezcal
- 30 ml pineapple juice
- 15 ml Aperol
- 15 ml lime juice
- 15 ml simple syrup
- Ice
- Dehydrated lime wheel
Method
- In a shaker, combine the mezcal, pineapple juice, Aperol, lime juice, and simple syrup.
- Fill with ice and shake 8 to 10 seconds.
- Double strain into a rocks glass over fresh ice.
- Finish with the dehydrated lime wheel.
FAQ
What is in a Crimson Cactus?
A Crimson Cactus is made with 60 ml espadín mezcal, 30 ml pineapple juice, 15 ml Aperol, 15 ml lime juice, 15 ml simple syrup, Ice and Dehydrated lime wheel.
When should you serve a Crimson Cactus?
A Crimson Cactus fits the beach, a party and a hot day.
What is the bartender tip for a Crimson Cactus?
Hatch Yakitori, Los Angeles. The espadín is the smoke in the glass — blanco tequila covers the agave, but you lose the smoke. The 15 ml of Aperol is color and bitter orange, not a spritz; more than that buries the pineapple. Fresh pineapple juice; boxed juice gets cloying with the syrup. Double strain over fresh ice: the shake has already diluted it. The catalog's Aperol Margarita is tequila, no pineapple; the Siesta swaps the Aperol for Campari and the pineapple for grapefruit; the Pineapple Devil's Margarita floats red wine. Here the mezcal meets the Aperol in a tropical sour.