Mezcal Cocktail Recipe: Learn to mix the Fuego

Join Ole as he expertly mixes the Fuego, a Mezcal cocktail from TUI BLUE Palm Beach Palace on the enchanting island of Djerba, Tunisia. This unique drink captures the spirit of its exotic location with local spices and cooking techniques, promising a sensory journey to this distant holiday paradise.
Video contents:
00:00 - Introduction and presentation
01:19 - Inspiration for the cocktail
02:36 - Preparation of the Fuego cocktail
04:40 - Presentation of the result and tasting
#fuegococktail #tunesiacocktail #mezcalcocktail
Ingredients:
- Harissa syrup - 10ml
- Mezcal - Alipus San Baltazar, 30ml
- Freshly squeezed pineapple juice - 40ml
- Freshly squeezed lemon juice - 30ml
- Pineapple
- Harissa for dipping
Preparation:
To make the Fuego cocktail, start by creating a rich Harissa syrup. Mix 10ml of this syrup with 30ml of Mezcal (Alipus San Baltazar), 40ml of freshly squeezed pineapple juice, and 30ml of freshly squeezed lemon juice. Shake with ice, then double strain into a glass. Garnish with a pineapple wedge dipped in Harissa. Enjoy your spicy, flavorful Fuego cocktail!
Serving suggestion:
Serve the Fuego cocktail in a coupette glass for a touch of elegance. Optionally, rim the glass with a mixture of chili powder and salt to complement the spicy flavors of the cocktail. Garnish with a pineapple wedge dipped in Harissa on the rim of the glass or placed delicately on the side. This not only adds visual appeal but also enhances the overall presentation and flavor experience. Enjoy your Fuego cocktail in style!
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