The Caddie Recipe

Make honey syrup

Combine equal parts honey and hot water (for this recipe ~1/2 oz honey to 1/2 oz hot water). Stir until fully dissolved and let cool. Measure 1/2 oz for the cocktail.

If you want a salted rim: pour a thin layer of orange juice on a small plate and spread the coarse salt on another. Moisten the glass rim with the orange slice, then dip into salt and set aside.

Juice fresh oranges and lemons. Strain if pulp is undesired.

Add 2 oz mezcal, 1/2 oz Galliano, 2 oz fresh orange juice, 1/2 oz fresh lemon juice, and 1/2 oz honey syrup into a cocktail shaker.

Fill the shaker with ice (about 3/4 full or ~1 cup).

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain into a chilled rocks glass filled with fresh ice (or serve up in a coupe if you prefer no ice). Use a fine mesh strainer if you want to remove all tiny ice shards and pulp.

Express the oils of the orange peel over the drink by holding the peel over the glass, skin side down, and giving it a firm squeeze. Rub the peel on the rim if desired, then drop the peel in as garnish. Optionally add a lemon twist alongside or a thin orange wheel on the glass.

Serve immediately. The cocktail balances the earthy smokiness of mezcal with Galliano's herbal-vanilla sweetness and bright citrus, finished with a smooth honey note.