Smoky mezcal and sweet dark rum combine to form a unified spirit in this Cuban-inspired cocktail from Jason Asher of Counter Intuitive. Bittersweet Campari and fruity Cherry Heering add balance while cinnamon syrup adds a spicy, warming bite.
Featured in: Behind the Recipe: Jason Asher’s Walking Stick
For the Cinnamon Syrup
- 1 cup sugar
- 4 sticks cinnamon
For the Cocktail
- 1 oz. mezcal, preferably Del Maguey Vida
- 1 oz. rum, preferably Hamilton Demerara
- 3⁄4 oz. fresh lime juice
- 1⁄2 oz. Campari
- 1⁄4 oz. Cherry Heering
- 1⁄4 oz. Benedictine
- 1 sprig mint, for garnish
- To make the syrup: In a small saucepan, combine the sugar with the cinnamon sticks and 1 cup water and bring to a boil over medium-high. Cook, stirring, until the sugar dissolves, about 3 minutes. Remove from heat and let stand for 15 minutes. Pour the syrup through a fine sieve and then pour into a container. Refrigerate for up to 2 weeks.
- To make the cocktail: In a cocktail shaker filled with ice, combine 3⁄4 oz. of the cinnamon syrup with the mezcal, rum, lime juice, Campari, Cherry Heering, and Benedictine. Shake vigorously, and then strain into a wine goblet filled with crushed ice. Garnish with a mint sprig.