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CHERRIES AND SMOKE BY THE SEA

INGREDIENTS

1 1/4 OZ CINNAMON INFUSED MEZCAL CAMPANTE
1 1/4 OZ COGNAC
1 OZ FRESH LEMON JUICE
3/4 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.

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