The Smoky Robinson
5.0
(11)
Photo by Andrew Purcell, food styling by Carrie Purcell
A boozy whiskey cocktail that's equal parts mezcal smoke and festive sweetness, thanks to a warm, spice-infused maple syrup.
do ahead:
The maple-spiced simple syrup can be made up to 3 weeks in advance, and will make enough for 10 cocktails.
Recipe information
Total Time
35 minutes
Yield
Makes 1 cocktail
Ingredients
For the maple-spiced simple syrup:
1/2 cup maple syrup
2 star anise
2 cinnamon sticks
5 whole cloves
For the cocktail:
1 1/2 ounces Tennessee whiskey (such as George Dickel)
1/2 ounce mezcal
3/4 ounce maple-spiced syrup
3/4 ounce fresh lemon juice
Lemon twist, for serving
Preparation
For the maple-spiced simple syrup:
Step 1
In a small saucepan, combine maple syrup with spices and 1/2 cup water. Bring to a boil and turn off the heat. Cover and let stand for at least 30 minutes (or up to overnight), and then strain into a clean container.
For each cocktail:
Step 2
In a cocktail shaker, combine whiskey, mezcal, maple-spiced simple syrup, and lemon juice. Add ice and shake. Strain into an ice-filled rocks glass and garnish with lemon twist.
Recipe notes
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