And that’s it.
There’s no punch line.
But there is the Samitaur, a refreshing deployment of tequila and pineapple juice encircled by Tajín that you’ll find at the Cannibal in Culver City.
Allow barman Dan McClary to relate the tale of its creation and why it is the way it is.
“I’ve always preferred margaritas with salt shaken in them, rather than in a rimmed glass. While thinking of my trip to Oaxaca, and how you drink the leftover juice from the salted fruits in those plastic bags, I decided to use fresh pineapple juice for sweetness and acidity, with the chili lime salt on the rim for salinity and another touch of acid/heat.”
All of which leads us to you.
And this drink.
And the precise moment in which you take responsibility for making one.
2 oz blanco 100% agave tequila
1 oz fresh pineapple juice
3/4 oz fresh lime juice
3/4 oz simple syrup
8-10 mint leaves
Combine all ingredients in a shaker. Shake with ice, then strain into a glass rimmed with Tajín. Garnish with a fresh mint sprig.