Spice Mélange Recipe
Mezcal, Amaro, Honey-Anise Liquor, Ancho Chile, Lime, Cinnamon
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Ingredients
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Cocktail
Garnish & Syrups
Method
Cocktail
- 1
Prepare honey-anise liqueur substitute (if not using a commercial bottle)
If you don't have a pre-made honey-anise liqueur, combine 1 tbsp honey with 1 tbsp hot water and stir until dissolved to make honey syrup. Add 0.5 oz anise liqueur (such as pastis or anisette) or 1/4 tsp anise extract to approximate honey-anise liqueur. Use 0.5 oz of this blend in the recipe.
- 2
Assemble cocktail
Add 2 oz mezcal, 0.75 oz amaro, 0.5 oz honey-anise liqueur (or the prepared blend), 0.5 oz fresh lime juice, 0.25 tsp ancho chile tincture (or 0.25 tsp ancho liqueur), and 0.25 oz cinnamon syrup into a mixing glass.
- 3
Chill & dilute
Fill the mixing glass with large ice and stir briskly for 20–30 seconds until the mixture is well chilled and slightly diluted (target temperature ~2–4°C).
- 4
Strain
Strain the cocktail into a chilled rocks glass over a single large ice cube (or into a chilled coupe if you prefer up or without ice).
Garnish & Syrups
- 5
Make cinnamon syrup (quick)
Combine 2 tablespoons sugar (or substitute 1 tbsp honey + 1 tbsp water) with 2 tablespoons water in a small saucepan and add a cinnamon stick. Bring to a gentle simmer for 2–3 minutes, stirring until sugar dissolves. Let steep off heat for 10 minutes, then remove the stick. Use 0.25 oz of this syrup in the cocktail. (You can scale and refrigerate leftovers.)
- 6
Optional ancho tincture (fast method)
For a quick ancho tincture: bruise one dried ancho or use 1/2 tsp ancho powder and combine with 1 oz high-proof neutral spirit in a small jar. Let sit for 15–30 minutes, then strain through a fine mesh or coffee filter. Use 1/4 tsp of the strained tincture per cocktail. If using ancho liqueur, add directly in the quantity listed.
- 7
Rim and garnish
Lightly wet the glass rim with a lime wedge and dip into a mix of 1 tsp granulated sugar + 1/4 tsp ground cinnamon for a subtle spiced rim (optional). Thread a cinnamon stick into the glass as a stirrer/garnish. Optionally express a lime peel over the drink and discard or float the peel on top.
