Gluten-Free Manzanita Swizzle Cocktail Recipe


Feisty, smoky, earthy, and tropically tempting with Latin flair.

Servings 1


  • 1 tablespoon thinly sliced baby bell pepper optional
  • 1 1⁄2 ounces white tequila such as Espolón Tequila Blanco
  • 1 tablespoon mescal
  • 1 ounce pineapple juice
  • 1⁄2 ounce fresh lime juice
  • 1⁄2 ounce Habanero Simple Syrup (below)
  • Pinch of red pepper flakes sea salt, and sugar, mixed together, for garnish (optional)
  • Pineapple leaf for garnish (optional)


  1. Place the bell pepper at the bottom of a highball glass, fill the glass with crushed ice, add the tequila, mescal, juices, and simple syrup, and stir to combine. Add a mound of crushed ice, sprinkle with the spice mix, garnish with the pineapple leaf, and serve with a swizzle stick.


Habanero Simple Syrup


  1. Add a spicy kick to any cocktail with this sweet concoction: In a medium pot over medium heat, combine 3 cups of sugar and 1 1⁄2 cups of water and stir until dissolved. Remove from the heat, add 1⁄2 of a seeded and thinly sliced habanero chile, cool, and strain, discarding the solids. Keep syrup refrigerated, covered, for up to 3 weeks.

Photo: Maren Caruso

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.