Gaia Recipe

Infuse mezcal with chicory (make ahead)

Add 1 tablespoon coarsely ground roasted chicory root to 8 oz mezcal in a clean jar. Seal and let infuse at room temperature for 6–12 hours, tasting after 6 hours until you reach a pronounced but balanced chicory note. Strain through a fine mesh and coffee filter into a clean bottle. Refrigerate; keeps 2–3 weeks. Use 2 oz per cocktail.

Make syrup

Combine 1/2 cup water, 1/2 cup sugar and 2 pieces cinnamon bark in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Simmer gently for 8–10 minutes to extract flavor. Cool, remove bark, and strain into a bottle. Refrigerate up to 2 weeks. Use 1/4 oz per cocktail.

Prepare glass and ice

Select a rocks glass. Fill it with pebble or crushed ice so it is heaped above the rim; set aside while you mix the cocktail so the glass stays chilled.

Build the cocktail

In a mixing glass with ice, combine 2 oz chicory-infused mezcal, 1/2 oz coffee liqueur, 1/2 oz Galliano, 3/4 oz fresh blood orange juice, 1/2 oz pineapple juice and 1/4 oz cinnamon bark syrup. Add 1 dash bitters. Stir gently for 15–20 seconds to chill and slightly dilute, then strain over the prepared pebble ice in the rocks glass.

Garnish and torch

Place the dry cinnamon bark piece on top of the ice or rested against the glass rim. Using a culinary torch, carefully ignite the cinnamon bark briefly until it smolders and releases aromatic smoke (it may flame briefly — extinguish by covering or letting it burn down a few seconds). Allow smoke to infuse above the drink and serve immediately with the blood orange wheel or twist on the rim.

Service notes

Present the drink while the cinnamon smoke is still present for dramatic aroma. If torching is not possible or allowed, warm the bark over a flame to release aroma without igniting, or place a warmed cinnamon bark piece on the ice.