Heart and Sol

Written By Daniel Zajic

HEART AND SOL

  • 1½ oz. / 45 ml. serrano & pineapple reposado tequila

  • ½ oz. / 15 ml. dry curaçao

  • ¾ oz. / 22.5 ml. fresh lime juice

  • ½ oz. / 15 ml. pineapple gum syrup

  • ¼ oz. / 7.5 ml. honey syrup (3:1)

  • 8 drops saline solution

METHOD
METHOD add all ingredients to shaker tin / add ice and shake until chilled / strain into glass over fresh crushed or pebble ice / garnish with dehydrated pineapple slice

SERRANO & PINEAPPLE TEQUILA
3 serrano peppers
½ pineapple, sliced
~300 ml. reposado tequila
(my method was a less precise than the original)
GRILL serranos and pineapple slices until charred / add to vessel / add tequila / infuse for 24–48hrs / taste occasionally / fine strain / bottle

ABOUT
This drink was featured on Imbibe and originally created by Tyler Beckstead for The Longboard (Sullivan's Island, SC). These specs are slightly modified by my friend Pranthik Samal (@parttimemixologist). My best margarita riff this summer. Cheers y’all!

Daniel Zajic
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