Experimentation isn’t just for college girls anymore. It’s one of the things I most enjoy about making cocktails. I had originally tried this recipe with gin. The gin was tasty, but lacked some depth.
That’s when I reached for the mezcal. It’s one of my favorite spirits to play with. The smokiness of the mezcal paired perfectly with both the cinnamon and the graininess of the pear purée.
Add cinnamon sticks and pepper flakes to 1 cup of water in a medium sauce pan and bring to a boil. Add the sugar and simmer for approximately 15 minutes. Turn off the heat and let the syrup cool to room temperature. Use a strainer to pour into your syrup container.
Shake all the ingredients with in a shaker with ice. Pour into a glass with a large ice cube, and enjoy.