Mezcal Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer.

Add the rosemary sprigs, reduce heat to low, and simmer gently for 5 minutes to infuse.

Remove from heat and let the syrup steep with the rosemary for 20 minutes for stronger flavor (10 minutes for lighter).

Strain out the rosemary and transfer syrup to a clean container. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you mix the cocktail.

If using egg white: add egg white (0.5 oz) to a cocktail shaker and dry-shake (no ice) vigorously for 15–20 seconds to build froth.

Add mezcal (2 oz), pear liqueur (0.75 oz), fresh lemon juice (0.75 oz) and rosemary syrup (0.5 oz) into the shaker with the pre-shaken egg white (or omit egg white and add everything cold).

Add a generous scoop of ice to the shaker (about 1 cup) and shake hard for 12–15 seconds until well chilled and slightly diluted.

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or over fresh large ice in a rocks glass, using a fine mesh strainer if you used egg white to remove any small solids.

Garnish with a fresh rosemary sprig and a thin pear slice. Express a lemon twist over the top and drop it in if desired.

Serve immediately. Optionally, gently toast the rosemary sprig with a lighter and wave it over the glass to add a faint smoky aroma that complements the mezcal.