Some have yet to discover this fact, but mezcal and coffee make an incredible pair. The “Canijillo” cocktail is a simple one, yet certainly not lacking in depth or flavor. Originally developed by mixologist and designer Luis Alvarez who holds to the belief that mezcal-based cocktails should be kept as simple as possible due to the spirit’s complexity and diverse flavor profiles.
Feel free to adjust the ratio between mezcal and cold brew based on the variety of mezcal you use and your taste preferences.
1 oz mezcal Espadin
1 oz cold brew coffee
1/2 oz *Allspice syrup
Garnish with a burning cinnamon stick
Combine ingredients in a mixing glass. Stir with ice until chilled then strain over a large ice cube in a rocks glass. Garnish with a cinnamon stick and carefully torch one end with a lighter.
Combine 8 oz of simple syrup (equal parts sugar and water) with 1 oz of freshly ground allspice in a small saucepan. Heat and simmer for about 10 minutes. Remove, let steep for another 10 minutes, then strain out the solids. Keep sealed and refrigerated for up to two weeks.