Mezcal, Amaro, Honey-Anise Liquor, Ancho Chile, Lime, Cinnamon

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.

Prepare honey-anise liqueur substitute (if not using a commercial bottle)

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.

Assemble cocktail

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).

Chill & dilute

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).

Strain

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.)

Make cinnamon syrup (quick)

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.

Optional ancho tincture (fast method)

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.

Rim and garnish

mezcal

bitter amaro (e.g., Averna or Montenegro)

honey-anise liqueur (or honey syrup + anise liqueur blend)

fresh lime juice

ancho chile tincture or ancho chile liqueur

cinnamon syrup (see garnish section for recipe)

large ice (for stirring/rocks)

cinnamon stick (for garnish and optional infusion)

ground cinnamon (for rim or dust)

honey

hot water (for honey syrup)

granulated sugar (for rim, optional)

dried ancho chile (or 1/2 tsp ancho powder) — optional for making tincture

high-proof neutral spirit (for ancho tincture) — optional

Spice Mélange

Make Spice Mélange Recipe in just 12m. Mezcal, Amaro, Honey-Anise Liquor, Ancho Chile, Lime, Cinnamon

Spice Mélange Recipe

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