THE COZUMEL

Pineapple and chocolate bitters don't sound like they belong together. Or with chile syrup. That's exactly why this cocktail works. Mi CAMPO Reposado brings the whole lineup together, proving that the most interesting drinks usually start with someone willing to try something different.

WHAT’S IN IT

• 1 ½ oz Mi Campo Reposado
• 1 oz Pineapple Juice
• 1 oz Fresh Squeezed Lime Juice
• ¾ Ancho Chile Syrup
• 2 Dashes Chocolate Bitters

HOW TO MAKE IT

Measure all ingredients and combine in a cocktail shaker with ice. Shake well, strain, and serve over ice in a Tajin-rimmed glass. Garnish with a lime.