The Emperor’s New Clothes Recipe
400 Conejos Cuishe Mezcal, Aperol, Benedictine, Honey Ginger Syrup + Fresh Squeezed Lime Juice + Rocktown Vodka
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Ingredients
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Cocktail
Honey-Ginger Syrup (makes ~8 oz)
Method
Honey-Ginger Syrup
Make syrup
Combine 1 cup honey and 1 cup water in a small saucepan. Add the sliced fresh ginger. Bring to a gentle simmer over medium heat, stirring to dissolve the honey. Reduce heat and simmer for 8–10 minutes to infuse ginger flavor.
Remove from heat and allow to cool to room temperature with the ginger steeping for at least 20 minutes (longer for stronger ginger). Strain out the ginger using a fine mesh sieve and transfer the syrup to a clean jar. Refrigerate; syrup will keep 2–3 weeks. Use 0.75 oz per cocktail as listed above.
Cocktail Assembly
Chill glass
If serving in a rocks glass, place it in the freezer or fill with ice water to chill while you mix the drink.
Combine
In a cocktail shaker, add 1.5 oz Conejos Cuishe Mezcal, 0.5 oz Rocktown Vodka, 0.5 oz Aperol, 0.25 oz Benedictine, 0.75 oz fresh lime juice, and 0.75 oz honey-ginger syrup.
Ice and shake
Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Prepare glass
Discard chill ice or water from the rocks glass. Place a single large ice cube or sphere in the chilled glass.
Strain
Double-strain the cocktail from the shaker into the prepared rocks glass over the large ice cube to remove any small ice chips and residual pulp.
Garnish & serve
Garnish with a candied ginger skewer or a lime wheel on the rim. Serve immediately.