Canijillo
Original Recipe by Luis Alvarez
This might be a funny comparison to some, but I often to think of mezcal similarly to single-malt scotch. If I buy a really nice bottle of either, I’m probably not going to put it in a cocktail. The spirit itself is so complex, layered and crafted with such intention and care that it’s best enjoyed on its own. That doesn’t mean you can’t have fun with cocktails made with expensive mezcal (or fancy scotch)– just don’t forget to enjoy the spirit for the work of art that it is.
When making mezcal cocktails it’s best to keep it simple. There is a lot of flavor there already, so no need muddy things up by adding too many ingredients. Today’s recipe was suggested to me by Luis Alvarez (@atolemx) from Querétaro, Central Mexico. It’s a simple combo of flavors but it will give you another “oh wow that’s good” moment.
ingredients:
1 oz Mezcal espadín
1 oz cold brew coffee
½ oz Allspice syrup
Cinnamon stick
cocktail instructions:
Combine ingredients and stir with ice until chilled, then strain into a rocks glass over a large cube. Garnish with a cinnamon stick and torch the end of it. Also, feel free to adjust the ratio of mezcal to cold brew... I prefer mine with a little more mezcal and less cold brew.
instructions on how to make Allspice syrup:
Combine 8oz of simple syrup (which is just equal parts sugar & water) with 1 oz of freshly ground allspice in a saucepan over medium heat. Simmer for 10 minutes, remove from heat and let cool before straining out the solids. Cover and store in the fridge for use.
Other mezcal cocktails to try:
While you still get that earthy-smokiness that everyone loves about mezcal, this bottle is a bit more balanced with herbal and floral notes, along with a subtle citrus layer and a touch of fruit on the finish. I’ll mainly be enjoying this one neat, but I couldn’t resist trying it in my favorite mezcal cocktail: a Naked & Famous.