Orange Creamsicle Recipe

Chill glass

If desired, place a Collins or highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill.

Measure and prepare fresh juices: squeeze an orange to obtain about 2 oz of juice and a lime for 0.5 oz. Strain to remove pulp if you prefer a smoother texture.

Add to a cocktail shaker: 2 oz Siete Misterios Mezcal, 0.75 oz Licor 43, 2 oz fresh orange juice, 0.5 oz fresh lime juice, 1 oz coconut cream, and 0.25 oz simple syrup (optional).

Add ice to the shaker (about 1 cup). Secure the shaker and dry-shake (without ice) for 8–10 seconds first only if the coconut cream is cold and you want extra emulsion. Then add ice (if you haven't already) and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.

Prepare the serving glass: discard any ice water from the chilled glass and fill it with fresh ice (crushed or a few large cubes), leaving some room for pouring.

Strain the cocktail through a fine mesh strainer (to catch any bits of pulp or coconut solids) into the prepared glass over ice. Use a Hawthorne or fine strainer to achieve a smooth, slightly frothy pour.

Garnish with an orange wheel or a long orange twist. Optionally, sprinkle a small pinch (about 1 tsp) of toasted coconut flakes on top of the foam or on the orange wheel for aroma and texture.

Serve immediately with a short straw. Encourage the drinker to sip and enjoy the interplay of smoky mezcal, vanilla-sweet Licor 43, bright citrus, and rich coconut cream — the cocktail is reminiscent of a creamsicle with a smoky backbone.