A warm-weather daiquiri brimming with flavors from the local Mexican markets 🍍 The savory notes in the cilantro work beautifully with the earthy, green notes in the Blanco tequila and the bright lime juice. The pineapple liqueur dials back the acidity while bringing some nice roasted tropical fruit notes while the cinnamon syrup adds complementary spice flavor and the Mezcal brings a whisper of smoke Muddle 1-2 sprigs of cilantro (given a quick, rough chop; include some stem) in scant .5 oz Pineapple Liqueur (Giffard; can also use pineapple gomme syrup) Add: 1.5 oz Blanco Tequila (100% agave; El Tesoro, Tapatio, Fortaleza, etc) .5 oz Mezcal (Espadin works nicely; pictured bottle that is a mix of Sierrudo and Cuishe agave is excellent) .75 oz Fresh Lime Juice Tsp Cinnamon Bark Syrup (Crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until dissolved and near boil; turn down to low heat and simmer 5 minutes before straining) Shake with ice and strain into a chilled coupe. Garnish with a few cilantro leaves