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.
Smoky mezcal and sweet rum combine to form a unified spirit in this Cuban-inspired cocktail—Campari, Cherry Heering, and a warming cinnamon syrup add balance.
Yield: makes one cocktail
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.