A rich cola syrup meets the smoke of mezcal, the bittersweetness of coffee liqueur and the snap of lime juice in this cocktail from ALEX&NDER in Louisville.
1 oz. Destillaré Café (coffee liqueur)
1 oz. mezcal
¾ oz. fresh lime juice
¾ oz. Mexican cola syrup
Tools: shaker, strainer
Garnish: brandied and salted cherry
Combine all of the ingredients with ice in shaker. Shake to chill, then strain into a rocks glass. Garnish.
Mexican Cola Syrup: In a saucepan, combine equal parts by weight Mexican Coca-Cola and Demerara sugar. Bring to a boil over high heat. Once boiling, turn the heat to medium and simmer for about 20-25 minutes until the liquid has been reduced to about half. Stir periodically to ensure the sugar is fully dissolved. Remove from the heat and let the syrup cool completely. Once cooled, pour it back into the cola bottle (or other bottle) and refrigerate for up to 2 weeks.
Eron Plevan, ALEX&NDER, Louisville, KY
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