A smoky lemonade cocktail from Mitchell Lagneaux of Bourbon and Branch in San Francisco.
For more recipes, check out 6 Spiced Cocktail Recipes from Bourbon and Branch in San Francisco »
- For Cardamom Tincture
- 2 ounces whole cardamom
- 6 ounces Everclear
- For Honey Syrup:
- 1 cup honey
- 1/2 cup boiling water
- For the cocktail:
- 1 1/2 ounces reposado tequila such as Espelon
- 3/4 ounce lemon juice
- 1/2 ounce honey syrup
- 1/4 ounce Mezcal Vida
- 1 dash peach bitters
- 3 drops Cardamom Tincture
- lemon twist for garnish
Make Cardamom Tincture: Place cardamom and Everclear in a medium bowl. Let rest 2 days. Strain through a sieve, reserving liquid.
Make Honey Syrup: Place honey and boiling water in a heatproof bowl. Whisk until honey is dissolved. Let cool.
Make Cocktail: Fill a cocktail shaker with ice. Add tequila, lemon juice, honey, mezcal, peach bitters, and cardamom tincture. Shake for thirty seconds.
Fill an old fashioned glass with two large cubes of ice. Strain cocktail into glass. Garnish with lemon twist.