We didn't set out to make a signature cocktail. But after a long day of harvesting, someone mixed mezcal with Meyer lemon juice and honey syrup, and that was that. The Tajín rim is optional but correct.
Ingredients
- —2 oz mezcal (we like a smoky one)
- —1 oz fresh Meyer lemon juice
- —¾ oz honey syrup (2:1 honey to water, warmed to combine)
- —2 dashes Angostura bitters
- —Tajín for the rim (optional)
- —Ice
- —Thin Meyer lemon wheel for garnish
The Key
"The honey syrup is the key — straight honey won't incorporate into a cold drink. Make a batch (equal parts honey and hot water, stirred until dissolved) and keep it in the fridge for two weeks."
Method
1
If using Tajín, run a lemon wedge around the rim of a rocks glass and dip it in Tajín. Fill the glass with ice.
2
Combine mezcal, lemon juice, honey syrup, and bitters in a cocktail shaker with ice.
3
Shake hard for 15 seconds.
4
Strain over the ice in your prepared glass. Garnish with a thin lemon wheel.