The Xanadu was originally served to 250,000 people at Coachella Music Festival over 3 days in 2016. This legendary cocktail is a smoky, pineapple-bright mule riff with a rooty, bitter backbone and a clean ginger beer lift.
Think “mule meets mezcal margarita” with a chef-driven aromatic finish. The Xanadu is shaken for a tight, cold core (mezcal, Pathfinder, pineapple, lime), then lengthened with Top Hat Craft Ginger Beer for crisp spice and sparkle. Three dashes of Xanadu Bitters* add warm cinnamon/anise structure, and mint or sage on top turns the first sip into pure aroma.
Method
- Fill a tall Collins (or mule-style highball) with fresh ice and set aside.
- Add 1.5 oz Mezcal or Zero Proof Mezcal Spirit Alternative to a shaker.
- Add 0.5 oz Pathfinder Non-Alcoholic Hemp & Root Spirit.
- Add 1 oz pineapple juice.
- Add 0.5 oz fresh pressed lime juice.
- Fill the shaker with ice and shake hard for 8–10 seconds.
- Strain into the prepared glass over fresh ice.
- Top with 4–6 oz Top Hat Craft Ginger Beer.
- Add 3 dashes Xanadu Bitters* over the top.
- Garnish with sage sprigs (lightly slap to release aroma).
Pro move: Add the bitters after topping with ginger beer so the aromatics sit on the surface. For extra drama, clap the sage once and tuck it deep into the ice so every sip pulls fresh herbal perfume.
How to Make Xanadu Bitters*
This is a fast “boosted bitters” infusion: warm baking spice + anise layered into classic aromatic bitters. Use Angostura for a traditional profile, or swap to an alcohol-free aromatic bitters base to keep the finish zero proof–friendly.
Ingredients
- 12 oz Angostura Bitters or alcohol-free aromatic bitters (e.g., All the Bitter Aromatic)
- 10 cinnamon sticks
- 10 whole allspice berries
- 10 star anise pods
- Large jar with lid + fine strainer or coffee filter
Method
- Add cinnamon sticks, allspice berries, and star anise pods to a clean jar.
- Pour in 12 oz bitters base, making sure the spices are fully submerged.
- Seal and let soak for at least 2 days (and up to 2 weeks), swirling gently once per day.
- Strain through a fine strainer, then again through a coffee filter for clarity.
- Bottle, label, and store in a cool, dark place.
Usage: Use 3 dashes to finish the Xanadu. If your infusion goes a full two weeks, start with 2 dashes and scale up to taste.