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This smoky mix of mezcal, cardamom and vanilla is anything but old-fashioned.
2 oz. mezcal
½ oz. black cardamom syrup
3 dashes vanilla bitters
Tools: mixing glass, barspoon, strainer
Garnish: orange twist
Combine all ingredients and stir with ice cubes. Strain over one large ice cube into a rocks glass and garnish.
For the Cardamom Syrup: Combine 1/8 cup of cracked black cardamom (you may substitute regular cardamom in a pinch) with 1 cup of granulated sugar and 1 cup of water over medium-high heat, stirring until sugar dissolves. Let cool to room temperature, strain into a glass jar and keep refrigerated for up to 2 weeks.
Chad Walsh, The Dutch, New York City