OAXACAN CRUSTA

Bartender: Scott Baird, San Francisco, CA
 

Ingredients

1½ oz Royal Combier
½ oz Banhez Mezcal
1 oz fresh lemon juice
½ oz rich simple syrup* 
*2 parts sugar, 1 part water 

Preparation

Rim rocks glass with cinnamon sugar. Combine all ingredients with ice, shake vigorously, then double strain over fresh ice in rimmed rocks glass. Zest drink then garnish with orange peel on surface. 

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