Thomas J. Story
The night before leaving for a camping trip, pour the bottle of Espadín into a container and add lemon peels, piloncillo, cinnamon sticks, and bitters. Seal, and let sit overnight. The sugar should completely dissolve.
The next morning, strain the mezcal into a large bowl or pitcher, and pour back into the bottle or another vessel. Then you have a ready-made batch to share around a fire!