This cocktail offers the perfect balance of smoke, citrus and spice.
1 1/2 oz. 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 and shake. Pour shaker contents into glass and garnish.
1 cup sugar
1 cup water
4 cinnamon sticks, broken into large pieces
Bring all ingredients 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 two weeks.
by: Phillip Ward, Mayahuel, New York City