The Best Friend is a refreshing combination of mezcal, Campari, pineapple juice, lime juice, and cinnamon syrup. The drink was created by bartender and consultant Karl Steuck and appeared on the opening menu at the Condor Bar at the Roblar Hotel in Ojai, California.
When creating this drink, Steuck was inspired by the tropical classic Jungle Bird. “While I personally love the Jungle Bird, I’m also a huge agave fan,” says Steuck. “I created this cocktail a few years back that quickly became a crowd pleaser among friends as a kind of intro to mezcal cocktails with a slight tiki vibe.”
Why the Best Friend works
Much like the Jungle Bird, the Best Friend is built on a framework of spirit, pineapple, and Campari. The Best Friend uses a mezcal base instead of rum, giving the drink a leaner flavor profile with more minerality and gentle smokiness. Steuck recommends using an espadín mezcal. “I’m particularly partial to the La Tierra de Acre with its medium nose, slight spice with the floral and tropical notes of pineapple and lime,” he says.
The combination of Campari, pineapple juice, and lime juice gives the drink a slightly bitter, citrusy profile that’s reminiscent of pink grapefruit. The use of cinnamon syrup instead of a plain, simple syrup helps to balance the mezcal and the fruit components with a round, warming sweetness.
