While the prevailing perception of mezcal is that it is smoky, gravelly, and even rough, in fact, it can also, by turns, be floral, fruity, silky, smooth, and refreshing.
This recipe blends a mezcal espadín with a heavy dark rum, taking a cue from the blending of a heavy and light rum in a Mai Tai. This version then takes an about-face from that original template, focusing on darker, savory flavors while pushing the citrus to the rear.
Recipes by Shannon Mustipher + Photography by Noah Fecks
Reprinted from Tiki: Modern Tropical Cocktails, Rizzoli, 2019
Makes one tiki cocktail
1 ounce rhum agricole blanc
1⁄2 ounce aged rum
1⁄2 ounce mezcal espadín
1⁄2 ounce ginger liqueur
3⁄4 ounce macadamia syrup
3⁄4 ounce fresh lime juice
1⁄8 ounce Fernet Vallet
- Combine all but fernet in a shaker with cubed ice.
- Shake and pour all contents into a skull or tall Tiki mug.
- Top with pebbled ice and float fernet on top.
- Garnish with a scored lime shell, fresh mint, 2 to 3 pineapple spears, and a dehydrated pineapple wedge.
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