The Pearl of La Paz

Mezcal, Scotch and Campari blended with pineapple, lime, cinnamon syrup, coconut cream and strawberries into a smoky, creamy tiki drink. A carved strawberry rose and an edible pearl make it a showpiece.

Total time: 10 min
Serving: 1

Naturally sweet twist
Smoky & creamy

Stemmed glasses of pale pink sparkling drink with blackberries and fresh mint leaves against a dark background — Sour meets Sweet Magic

Ingredients

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¾ oz (22 ml) mezcal
¾ oz (22 ml) Scotch whisky
½ oz (15 ml) Campari
¾ oz (22 ml) fresh pineapple juice
½ oz (15 ml) fresh lime juice
⅜ oz (11 ml) cinnamon syrup
⅜ oz (11 ml) coconut cream
2 strawberries, for blending
6–8 oz (170–227 g) crushed ice
1 strawberry, to garnish
1 edible pearl, to garnish
freshly grated cinnamon, to garnish
2–3 Richberry halves

How to Make It

Blend
Put the mezcal, Scotch, Campari, pineapple juice, lime juice, cinnamon syrup, coconut cream and 2 strawberries in a blender with 6–8 oz crushed ice. Blend until smooth.
Carve the strawberry rose
Hold the garnish strawberry tip up. Make four shallow slits around it without cutting through, easing each one back into a petal, then add a second row above and a slit at the tip. Set the pearl in the centre.
Pour and garnish
Pour into a clear tiki mug, add the strawberry rose and finish with freshly grated cinnamon.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.