006 Victor Robles, Arroyo Chop House

El Jaraliyo

2 oz Ilegal Mezcal (Joven)
.75 oz Lime Juice
1 oz Pineapple Juice 
.5 oz Ponche Syrup
Garnish: Pineapple leaves secured with mini clothespins
Combine all ingredients in shaker with ice, shake long and hard, strain in to a coupe and garnish 

"When thinking of my childhood in Guanajuato, The Posadas, The Ponche that My Grandma used to prepare, thats what inspired me to create this cocktail."