Mezcalerie — Mezcal and rosemary syrup, sharpened with lime and Latin bitters

Mezcalerie

Mezcal and rosemary syrup, sharpened with lime and Latin bitters

Number of people

Ingredients

  • 2 ozMezcal
    An espadin; the smoke is the point here
  • 2 dashesMoondog Bitters
    Cocoa and chilli rather than bark and clove
    Substitute: Any cocoa-led aromatic bitters
  • 3/4 ozLime Juice
    Equal to the syrup
  • 3/4 ozRosemary Syrup
    The flavour side of the rosemary

Instructions

  1. Add 2 oz mezcal, 3/4 oz rosemary syrup, 3/4 oz lime juice and 2 dashes Moondog bitters to a shaker
  2. Fill with ice and shake vigorously
  3. Strain into a rocks glass filled with fresh ice
  4. Slap a rosemary sprig between the palms and lay it on top

    Slapped, not muddled; pressure releases resin as well as oil

Technique Notes

Slap the rosemary rather than muddling or dropping it in. A sprig struck once between the palms releases oil without releasing the resin and chlorophyll that come out under pressure, and this drink already has rosemary in the syrup carrying the flavour side.

Why the Mezcalerie Works

Mezcal and rosemary share a resinous, smoky register that most drinks would have to work to connect. Moondog's cocoa and chilli sit underneath both, and the lime is the only thing here that is not in that register, which is why it is needed.