Cinnamon Mezcal Margarita
Cinnamon and mezcal go together like pancakes & syrup. This margarita has such a depth of smokiness and the sweetness of the homemade cinnamon brown sugar syrup really takes it up a notch and balances it out. It’s like sipping a warm hug.
Ingredients:
¾ oz cinnamon syrup
¾ oz lime juice
1 oz grand marnier
1 oz mezcal
1 oz tequila reposado
cinnamon sugar*
cinnamon stick*
Directions:
Carefully torch a cinnamon stick with a kitchen blowtorch or match until smoking — place on a fireproof surface. Place a chilled rocks glass over the smoking cinnamon stick to capture the smoke, and set aside.
In a cocktail shaker, combine cinnamon syrup, lime juice, grand marnier, mezcal, and tequila. Add ice and shake.
Rim the smoked rocks glass with cinnamon sugar and place a large ice cube inside.
Strain contents of cocktail shaker over the large cube. Garnish with cinnamon stick.
CINNAMON SYRUP
Ingredients:
½ cup light brown sugar
½ cup water
3 cinnamon sticks
Directions:
In a small sauce pot, combine sugar, water, and cinnamon sticks. Bring pot to medium heat to reach a simmer. Reduce the heat to low and let it sit for about ten to fifteen minutes. Once cooled, strain out the cinnamon sticks and store in a mason jar in the refrigerator for approximately two to three weeks.