Photo Courtesy of Union Cantina

I love anything spicy.  So, on a recent trip to Union Cantina in Southampton, I started chatting with the bartender, Troy.  I wanted something refreshing with a kick.  This is what he made me:

I begged for the recipe so I could try to perfect this at home.  I’m still working on it, and mine is never as good as his, but it’s worth a shot this weekend.  Will be interested to see how yours turns out!  

Mezcalita de Pina

1.5 Oz Sombra Mezcal

Muddled Jalapenos

.5 oz fresh lime juice

1 oz pineapple juice

cilantro

.5 oz agave

Fresh cut pineapple wedges

Muddle jalapeños, with agave and fresh lime juice.

Add mezcal, pineapple juice and cilantro, Shake and strain over ice.

Garnish with a piece of  fresh pineapple

Quick Tip: Bottomless brunch every saturday and sunday-so today’s a good day for it!  Margaritas are 2 for 1 on mondays, and thursday is ladies night

If you’re looking for something to snack on, definitely try their deconstructed enchiladas.  The sauces are perfect, and it’s just the right mix of crunchy tortilla (which is easy to skip because they’re layered, if you’re not doing carbs this week) and gooey cheese.  The skirt steak is also killer.  It’s always a great time here, be sure to look out for Ian Duke, the owner.  He’s usually around, checking to make sure you’re having fun.  And make sure to tell him hi for me!

 

 

 

 

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