El Mezcalero

El Mezcalero.

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.

El Mezcalero

Serves | 1 |

Infused Falernum

  • 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

El Mezcalero

  • 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.