Combine 0.75 cups water and 0.75 cups sugar in a small saucepan over medium heat. Add 2 oz thinly sliced fresh ginger. Bring to a gentle simmer, stirring to dissolve sugar. Simmer 6–8 minutes until ginger aroma is pronounced. Remove from heat, let steep 20 minutes. Strain into a jar, discard solids. Chill. Yield ~6 oz; use 0.5 oz per cocktail.

Green Chili-Infused Salt Rim

Prepare rim

On a small plate combine 1 tbs coarse sea salt, 0.25 tsp toasted cumin powder and 0.5 tsp finely chopped deseeded Indian green chili. Mix thoroughly so chili and cumin are evenly distributed. Moisten rim of chilled rocks or coupe glass with lime wedge. Press rim into salt mixture to coat evenly. Set glass aside.

Masala Mezcal Cocktail

Muddle cilantro

In a cocktail shaker, place 6 fresh cilantro leaves. Gently muddle 2–3 times to release oils — avoid over-muddling to prevent bitterness.

Add liquids and ice

Add 2 oz Dos Hombres Joven Mezcal, 1 oz fresh lime juice, 0.5 oz chilled ginger syrup, and 0.25 oz agave nectar to the shaker. Add about 1 cup of ice.

Shake

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. This both chills and dilutes to proper balance.

Fine strain and serve

Double-strain (using a Hawthorne and fine mesh strainer) into the prepared rimmed glass over fresh ice (or serve neat in chilled coupe without ice, if preferred).

Garnish with chaat accent

Float 1 tbsp Dalhousie chaat mix on top of the drink (place gently so it sits on the foam/ice). Add a thin lime wheel on the glass edge and a small cilantro sprig or microgreen. If you prefer extra heat, sprinkle a tiny pinch of finely chopped green chili over the chaat mix.

Final tasting note

Taste once; if you want it slightly sweeter, stir in an extra 0.125–0.25 oz agave. If you want more ginger warmth, add 0.125 oz ginger syrup and re-stir.