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As light on its feet as its namesake, this slightly spicy, lightly sweet, smoky cocktail is as balanced as it is complex.
2 oz. white rum
¾ oz. fresh lime juice
1 oz. maple-ginger syrup
Mezcal, to rinse
Tools: shaker, strainer
Garnish: ground cinnamon
Rinse a glass with mezcal and discard the excess liquid. Pour the remaining ingredients into a shaker and add ice. Shake and strain into the rinsed glass. Garnish with cinnamon.
Maple-Ginger Syrup: Purée equal parts fresh ginger (peeled) and simple syrup (1:1), strain and combine with an equal measure of grade B maple syrup. Transfer to a bottle and refrigerate to up to 2 weeks.
Andee Brown, Fauna, Oakland