Named after the people of Oaxaca, Mexico, who distill the agave spirit mezcal, the easy-to-batch cocktail is an ideal combination of smoke, spice, citrus, bitterness and herbs.
In this version, I’ve amped up store-bought falernum – a Caribbean syrup liqueur – with an extra helping of ginger and clove to strengthen its flavor and add more of a seasonal sensation to the drink. The sweetness of the homemade cinnamon syrup balances the citrus of the Aperol and pairs perfectly with the allspice bitters as a finishing component.
Serves | 1 |
- 1 bottle falernum
- 1 6-inch piece ginger, peeled and thinly sliced
- 10 whole cloves
Cinnamon Simple Syrup
- 8 oz water
- 1 cup granulated sugar
- 2 Ceylon cinnamon sticks, broken into smaller pieces
- 1 oz mezcal
- ¾ oz infused falernum (recipe follows)
- ¾ oz Aperol
- ¼ oz cinnamon simple syrup (recipe follows)
- 2 dashes allspice bitters
- lime twist or dehydrated lime wheel, for garnish
| Preparation – Infused Falernum | Add all ingredients to an airtight, nonreactive container; allow to infuse overnight.
| Preparation – Cinnamon Simple Syrup | In a small saucepan, bring water to a boil. Meanwhile, add sugar and cinnamon sticks to a heatproof bowl. Add boiling water to bowl. Stir mixture until sugar has completely dissolved and then transfer bowl to refrigerator; allow cinnamon to steep overnight. Strain out solids; store in an airtight container in refrigerator for up to two weeks.
| Preparation – El Mezcalero | In a shaker tin, add all ingredients, except garnish; add ice and shake vigorously. Strain mixture into a chilled coupe glass. Garnish with lime twist or dehydrated lime wheel.