El Fusilado
A recipe for El Fusilado from the cookbook, Viva Mezcal. This warming cocktail combines mezcal with cinnamon and tawny port.
Servings 1 Serving
Ingredients
- 2 ounces (60 milliliters) mezcal joven preferably Ilegal
- 1/2 ounce (15 milliliters) RL Buller Victoria Tawny Port
- 1/4 ounce (8 milliliters) fresh lime juice
- 1/2 ounce (15 milliliters) Cinnamon Syrup recipe in note below
- Powdered sugar for sprinkling
- Ground cinnamon for sprinkling
- Star anise for garnish
- Cinnamon stick for garnish
Instructions
- In a cocktail shaker with ice, vigorously shake together all the liquid ingredients until cold and well blended.
- Double-strain into a copper mug over crushed ice.
- Sprinkle with the powdered sugar and ground cinnamon. Garnish with the star anise and a cinnamon stick and serve.
Notes
To make cinnamon syrup, just add 1/2 stick cinnamon for every 3/4 cup (96 grams) of granulated sugar you use. Add it to an equal amount boiling water while you're dissolving the sugar, and let it sit (covered) for an hour or two before using.