Mezchine Head

A vibrant and tropical mezcal cocktail that balances the roasted agave notes with bright fruit flavors, making it an excellent warm-weather sipper.

Ingredients:

  • 1 1/2 oz. mezcal (Talbert uses Del Maguey Vida)

  • 1/2 oz. Cynar

  • 1 oz. pineapple juice

  • 3/4 oz. honey ginger syrup

  • 1/2 oz. fresh lime juice

Giney Ginger Syrup:

  • 250g ginger

  • 250g honey

  • 250 ml hot water

Instructions:

  • Add all of the ingredients to a shaker with ice. Shake and strain into the glass over fresh ice, then garnish.

  • Honey Ginger Syrup: Put the ginger in a blender and carefully add the hot water and honey. Firmly place and hold the blender’s lid, then blend thoroughly. Allow the mixture to cool, then fine-strain into a bottle, seal, and refrigerate. Use within a week.

Attribution:

Recipe: Jeffrey Talbert, Local Republic, Lawrenceville, Georgia
Photo: Damian AhChing | December 23, 2022
Origin: Imbibe

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