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