This tongue-in-cheek creation began with bartender Sylvanus Johnson’s homemade cardamom syrup, which he makes in the kitchen at New York City bar Mother’s Ruin. This toasty, sweet syrup blends with the smokey duo of mezcal and tequila, which are all rounded out by tart lime juice and the warm spice of Barolo Chinato.
- 1 ounce mezcal
- 1 ounce tequila
- 1/4 ounce Barolo Chinato
- 3/4 ounce lime juice
- 1/2 ounce cardamom syrup (see Editor's Note)
Garnish: lime wedge
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a rocks glass.
- Garnish with a lime wedge.
To make cardamom syrup, toast six grams cardamom in a saucepan over low heat. Add 1 cup sugar and 1 cup water to saucepan and stir over medium heat until sugar is dissolved. Let syrup cool, strain into a container and refrigerate until ready to use. Will keep for two weeks.