“I thought a lot about the nuances of mole for this drink,” says San Diego bartender Meghan Eastman. She combines sweetness and spice with a hint of smoke in this drink, echoing the flavors of the robust Mexican sauce.
Recipe from Food & Wine Cocktails 2015
2 ounces blended Scotch, such as Chivas Regal
3/4 ounce orgeat (almond-flavored syrup)
3/4 ounce fresh lemon juice
1/2 ounce Campari
1 lemon wheel and a pinch of ground cinnamon, for garnish
How to Make It
In a cocktail shaker, combine the Scotch, orgeat, lemon juice and Campari. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled rocks glass and garnish with the lemon wheel and cinnamon.
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