This herbaceous, earthy cocktail created by former bartender Natalie Mauser-Carter uses new oak-aged gin, which plays off mesquite’s rich, spicy, dark chocolate and coffee notes. Chamomile-honey syrup, orange bitters and Angostura bitters add depth and complexity, while finishing spritzes of mesquite extract and liquid smoke balance the gin’s floral elements.
- 2 ounces gin, preferably Waterloo Antique Gin
- 3/8 ounce chamomile-honey syrup (see Editor's Note)
- 2 dashes orange bitters
- 2 dashes Angostura bitters
- 2 sprays mesquite extract (see Editor's Note)
- 1 spray liquid smoke
Garnish: orange peel
- Combine all the ingredients, except for the mesquite extract and liquid smoke, in a mixing glass with ice and stir until chilled.
- Strain into a rocks glass over one large ice cube.
- Finish with 2 sprays of mesquite extract and 1 spray of liquid smoke.
- Garnish with an orange peel.
1 cup honey
1 cup hot chamomile tea
Combine the honey and tea in a medium small saucepan and stir to combine. Keep in a tightly sealed container in the refrigerator.
1 part dark-roasted mesquite pods, broken into 2-inch pieces
2 parts high-proof grain alcohol, such as Everclear
2 parts hot water
Soak all the ingredients together for 1 to 2 days in an airtight container, to soften the pods. Store in a dark place. Run the extract through a blender to vreak open the pods and soak for at least one more day. Filter the extract through several layers of cheesecloth. Allow the residue to settle for a day, then pour off the top. Store in an airtight jar in a cool place.