Kick back and imagine the infinite with a serenity-inducing sip that thankfully eschews the herbs, seeds, and curiously named components of dreadful concoctions of yore.
Chris Elford’s old fashioned unites mezcal with a rich coffee syrup that features a simple but omnipresent mix of star anise, cardamon and clove. The spices harmonize with the bitters and a finishing touches of grapefruit aroma and soldering cinnamon fog directly target the complex fruit and char notes of the spirit.
2 oz mezcal espadin joven
1/2 oz spiced cold brew syrup
2 dashes Angostura bitters
1 spritz grapefruit oil
1 cinnamon stick
Add mezcal, syrup and bitters to a dry mixing glass. Fill the glass with ice and stir until the glass feels cold.
Strain into a rocks glass over a large ice cube
For the aromatic finishing touches, light the cinnamon stick with a match and blow it out when flame catches. Spray the grapefruit oil over the top and balance the burned cinnamon stick on the rim of the glass.