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CHERRIES AND SMOKE BY THE SEA
BY: @idealistfood
INGREDIENTS
1.25 OZ CINNAMON INFUSED MEZCAL CAMPANTE
1.25 OZ COGNAC
1 OZ FRESH LEMON JUICE
0.75 OZ CHERRY ALMOND SIMPLE SYRUP
1 PINCH OF A MIXTURE OF SALTS.
INSTRUCTIONS
TAKE EQUAL PARTS OF DRIED GROUND ORANGE PEEL, GROUND CLOVE, GROUND CHIPOTLE, AND SEA SALT AND MIX TOGETHER.
FOR THE COCKTAIL
ADD ALL INGREDIENTS TO A SHAKER WITH ICE. SHAKE WELL FOR ABOUT 10-15 SECONDS TO CHILL AND DILUTE.
DOUBLE STRAIN INTO A CHILLED COUPE GLASS RIMMED WITH SALT.
SIP AND SAVOR.
