Walking Stick

Smoky mezcal and sweet dark rum combine to form a unified spirit in this Cuban-inspired cocktail from Jason Asher of Counter Intuitive.

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

• 3⁄4 oz. fresh lime juice

• 1⁄2 oz. Campari

• 1⁄4 oz. Cherry Heering

• 1⁄4 oz. Benedictine

• 1 sprig mint, for garnish

Instructions:

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.

Attribution:

Recipe: Jason Asher

Origin: Saveur Magazine

Photo: Matt Taylor-Gross