Sueño Cocktail

A beautiful, fruit-forward mezcal drink perfect for the spring and summer. It pairs the robust smokiness of the agave spirit with the jammy sweetness of fresh strawberries and bright citrus.

Ingredients:

• 4 basil leaves

• Pinch of fresh rosemary needles

• 2 barspoons balsamic vinegar syrup

• 1/2 oz. five-spice honey syrup

• 2 dashes Fee Bros. Whiskey Barrel-Aged bitters

• 3/4 oz. Meyer lemon juice

• 1/4 oz. fresh egg white (pasteurized if you like)

• 2 oz. blanco mezcal

Instructions:

• In a mixing glass/tin, muddle strawberry, basil, rosemary, balsamic syrup, honey syrup and bitters. Add lemon juice, egg white, mezcal and ice cubes. Shake vigorously and double-strain into a chilled coupe, then garnish.

• Balsamic Vinegar Syrup: In a medium pot, combine 1 1/2 cups of sugar and 1/2 cups of water. Heat on medium-high, stirring until the sugar is dissolved. Continue to cook until the water evaporates, leaving a caramelized syrup the color of dark amber. At the same time, in a separate saucepan, simmer 1 1/2 cups of balsamic vinegar. When the syrup is caramelized is ready, add the balsamic vinegar and stir over medium heat for 5 minutes. When the syrup is slightly thickened, remove from heat. Transfer the syrup to a small bowl and place it in an ice bath. Once cooled, transfer to a small bottle and refrigerate. Keeps up to 6 months.

• Five-Spice Honey Syrup: Preheat a medium pot on medium-high. Add a palmful of cardamom, star anise, fennel, clove and cinnamon stick bits. Toast very lightly. As soon as you see a light wisp of smoke emitting from the pot and spices, remove the spices from heat. Add 2 cups of clover honey and 1/2 cup of water to the pot, return to heat and bring to a boil. Reduce the heat and let simmer for 30 minutes. Strain the syrup to remove spices. Chill to room temperature in an ice bath or in the refrigerator.

Attribution:
Recipe: Raul Ystorza, Las Perlas, Los Angeles
Photo: Anne Fishbein | April 12, 2011
Origin: Imbibe