This cocktail offers the perfect balance of smoke, citrus and spice.
1 1/2 oz. aged mezcal
1 1/2 oz. mulled apple cider (found in most natural grocer’s produce or juice section)
1/2 oz. cinnamon syrup (see below)
3/4 oz. fresh lemon juice
1 dash Peychaud’s bitters
Garnish: apple slice
Combine all ingredients with ice and shake. Pour contents into a chilled glass and garnish.
Cinnamon syrup: Bring 1 cup of white sugar, 1 cup of water and 4 cinnamon sticks (broken into large pieces) to a boil over medium heat. Reduce heat to medium-low and let simmer for 8-10 minutes until sugar has dissolved, stirring frequently. Remove from heat and let cool. Discard cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated for up to 2 weeks.
Phillip Ward, Mayahuel, New York City