Ivy Mix, co-owner of Leyenda in Brooklyn, riffs on a mai tai with smoky mezcal. The name of the drink (an anagram of "mai tai") pays homage to a friend to whom she used to serve drinks in Guatemala.
Slideshow:More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
1 ounce mezcal
1 ounce amber rum
3/4 ounce fresh lime juice
1/2 ounce curaçao, preferably Pierre Ferrand Dry
1/2 ounce orgeat (almond syrup)
Ice cubes, plus crushed ice for serving
1 mint sprig, 1 lime wheel and 1 orchid (optional), for garnish
How to Make It
In a cocktail shaker, combine the mezcal, rum, lime juice, curaçao and orgeat; fill with ice cubes and shake well. Strain into a chilled, crushed ice-filled rocks glass. Garnish with the mint sprig, lime wheel and orchid.
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