Mezcal Old Fashioned Recipe

measure and combine

Add 2 oz mezcal, 0.5 oz St. George coffee liqueur, 0.25 oz demerara or 1:1 simple syrup, and 2 dashes orange bitters to a mixing glass.

add spice

Add a small pinch of ground Chinese five-spice directly into the mixing glass. The pinch should be light — you want an aromatic hint, not overpowering cinnamon or licorice notes.

stir and chill

Fill the mixing glass with ice and stir gently but thoroughly for 20–30 seconds (about 20–30 full turns) until well chilled and slightly diluted. Aim for the liquid to become slightly translucent and the glass to feel cold.

prepare glass

Place one large ice cube in a chilled old fashioned (rocks) glass.

strain

Strain the chilled cocktail over the large ice cube in the old fashioned glass using a hawthorne or julep strainer to remove ice shards and any suspended spice.

express orange

Use a peeler or channel knife to cut a piece of orange peel (about 1.5" x 1" or similar). Hold the peel over the glass, skin-side down, and firmly squeeze to express the oils across the surface of the drink. Rub the peel around the rim, then drop it into the glass.

optional: flame zest

For an aromatic flourish, warm the outside of the orange peel with a match or lighter for 1–2 seconds and flick the flame briefly while squeezing to produce a quick flare of oils. Catch sparks safely and move the flame away immediately.

serve

Serve immediately. Suggest presenting with a subtle mention that the five-spice is a background aroma complementing the smoky mezcal and coffee liqueur.

Rinse or soak the mixing glass, bar spoon, and strainer promptly to remove coffee liqueur residue. Dry and store tools after use.