Masa Old Fashioned Recipe

Make syrup

Break piloncillo into small chunks or grate if needed. Combine piloncillo and water in a small saucepan over low heat. Stir until piloncillo fully dissolves and the mixture is slightly thickened, about 4–6 minutes. Remove from heat and let cool. Strain if any solids remain. Refrigerate in a sealed container; keeps up to 2 weeks.

Prepare glass and ice

If you prefer, chill an old-fashioned (rocks) glass briefly. Place a single large ice cube into the glass.

Build the cocktail

In a mixing glass, add 2 oz añejo tequila, 0.5 oz roasted corn liqueur, 0.5 oz piloncillo syrup, and 3 dashes mole bitters. Add plenty of ice to the mixing glass.

Stir

Stir gently but thoroughly for 20–30 seconds (about 15–20 full strokes) until the drink is well chilled, slightly diluted, and properly integrated.

Strain and finish

Double-strain the cocktail over the large ice cube in the prepared rocks glass (or simply strain if no small solids). Express the orange peel over the drink to release its oils, then run the peel around the glass rim and drop it into the drink as a garnish.

Add aromatic garnish (optional)

If using, place a toasted corn kernel on the rim or skewer, or briefly flame the orange oil over the drink for added aroma. Alternatively, briefly smolder a cinnamon stick near the glass and serve.

Serve immediately and enjoy. The piloncillo adds caramel-molasses sweetness, the roasted corn liqueur contributes savory-maize depth, and the mole bitters bring a subtle chocolate-spice note that complements the rounded oak of the añejo.