Don't let the prospect of making simple syrup keep you from making this cocktail--making it is the easiest thing in the world. In a small saucepan combine 1 cup of sugar with 1 cup of water. Cook over medium heat until the sugar is completely dissolved and the mixture just reaches a boil—2 to 3 minutes. Cool completely before using. (Makes about 1 cup.)
From Season 9, Mexico—One Plate At A Time
INGREDIENTS
- For 1 Cocktail:
- 1 1/2 ounces Oaxacan mezcal
- 1 ounce Aperol
- 3/4 ounce fresh lime juice
- 1/2 ounce simple syrup (see recipe above)
- 5 drops Peychaud’s bitters
- 1 1/2 ounces medium-bodied Mexican beer (Victoria is preferable)
- 6 to 10 ice cubes (about ¾ cup)
- A 2-inch strip of lime zest (removed with a vegetable peeler)
- For a pitcher (8 cocktails):
- 1 1/2 cups Oaxacan Mezcal
- 1 cups Aperol
- 3/4 cup fresh lime juice
- 1/2 cup simple syrup (see recipe above)
- 40 drops Peychaud’s bitters
- 1 1/2 cups medium-bodied Mexican beer (Victoria is preferable)
- 6 cups ice cubes
- 8 2-inch strips of lime zest (removed with a vegetable peeler)
INSTRUCTIONS
For one cocktail:
In a 10-ounce rocks glass, combine the mezcal, Aperol, lime juice, simple syrup, bitters and beer. Stir for about 10 seconds to mix everything well. Add the ice, garnish with the strip of lime zest and serve immediately.
For a pitcher:
In a pitcher, combine the mezcal, Aperol, lime juice, simple syrup and Peychaud’s bitters. Distribute the ice among eight 10-ounce rocks glasses. Pour a scant ½ cup of the mezcal mixture into each glass. Top each glass with 1 ½ ounces of beer and stir to mix. Garnish each with a piece of the lime zest and serve immediately.
