Cocktail of the week: Viajante 87’s tropical tahona – recipe | The good mixer

A twist on Mexico’s answer to the Moscow mule with a welcome touch of acidity

This is an adaptation of a drink devised for our new experimental cocktail bar, Viajante 87 in London, and is essentially a twist on El Burro, Mexico’s answer to the Moscow mule. We use fresh pineapple juice, but add a little sugar so it keeps for longer in the fridge, and a little apple cider vinegar for a welcome touch of acidity. The shrub and ginger beer (or ale) together make a lovely non-alcoholic drink, too.

Panos Kanatsoulis, bar director, Los Mochis and Viajante 87, London

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