Drinks

Walking Stick

  • Serves

    makes one cocktail

  • Cook

    25 minutes

MATT TAYLOR-GROSS

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.

Ingredients

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
  • 34 oz. fresh lime juice
  • 12 oz. Campari
  • 14 oz. Cherry Heering
  • 14 oz. Benedictine
  • 1 sprig mint, for garnish

Instructions

Step 1

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.

Step 2

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.

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