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New Old Oaxacan





Yields
12 Servings

mezcal cocktail recipe




Thomas J. Story

 1 bottle Doña Loca Espadín mezcal
 peels of 4 lemons
 1 whole piece piloncillo (Mexican brown cane sugar)
 4 cinnamon sticks
 1 oz Angostura bitters
1

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.

2

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!

Nutrition Facts

Servings 0