Black Star from Mayahuel

[Photograph: Linda Xiao]

Garnished with an apple slice for subtle aroma, the gingery Black Star cocktail from Mayahuel in NYC is complex yet soft.

Note: At Mayahuel, they make a larger batch of ginger syrup, blending the sugar and ginger juice in a blender to help it dissolve.

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Black Star from Mayahuel

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About This Recipe

Yield:makes 1 cocktail (plus extra syrup)
Active time:15 minutes
Total time:1 day
Special equipment:shaker, strainer, blender, pot with cover, highball glass
This recipe appears in: How to Make Mayahuel's Black Star
Rated:

Ingredients

  • For the ginger syrup:
  • 1/4 cup fresh ginger juice
  • 1/2 cup superfine white sugar
  • For the cinnamon bark syrup:
  • 3/4 ounce whole cinnamon
  • 2 cups superfine white sugar
  • 2 cups water
  • For the cocktail:
  • 1 ounce reposado tequila, such as Pueblo Viejo
  • 1 ounce bourbon, such as Buffalo Trace
  • 1/4 ounce cinnamon bark syrup
  • 1/4 ounce ginger syrup
  • 3/4 ounce fresh lemon juice from 1 lemon
  • Barspoon apple butter
  • Garnish: Apple slice

Procedures

  1. 1

    For the ginger syrup: Mix ginger juice and sugar together, stirring briskly until sugar is dissolved. Ginger syrup can be kept in a sealed container in the refrigerator for up to 3 days.

  2. 2

    For the cinnamon bark syrup: Crush or muddle cinnamon into pieces. Add cinnamon, water, and sugar to a pot and bring to a boil, stirring frequently. Once the cinnamon mixture begins to boil, lower heat and let simmer for 10 minutes. Remove from heat and cover. Let sit overnight, then strain and store in a resealable container in the fridge. Cinnamon syrup can be kept in the refrigerator for up to 1 week.

  3. 3

    For the cocktail: Add tequila, bourbon, lemon juice, cinnamon bark syrup, ginger syrup, and apple butter to a shaker. Fill cocktail shaker with ice.

  4. 4

    Shake vigorously for 20 seconds, making sure that apple butter is broken up and blended. Strain into an ice-filled highball glass. Garnish with apple slice.

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