Pox Cutter

Name: Pox Cutter
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 15 ml Luxardo Bitter Bianco; 15 ml Macadamia Orgeat; 45 ml Pox; 15 ml Melon Liqueur, Midori Midori; 1 wdg Pineapple; 60 ml Pineapple Juice; 15 ml Lemon Juice

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Shake Pox, Melon Liqueur, Midori Midori, Luxardo Bitter Bianco, Macadamia Orgeat with ice. Strain into a coupe.

The Pox Cutter was born out of a need to ease the pain of tequila shots at Dallas's Bolsa bar. Bartender Ryan Elliott created this drink as a remedy, mixing mezcal with grapefruit and lime juices, honey syrup, and Angostura bitters. It quickly became a favorite among patrons looking for relief from fiery spirits.

Method

Shaken

Glass

coupe

Difficulty

Hard

Flavor Profile

Fruity

Refreshing

Sour

Tropical