This recipe was first published in our feature on Smoked Cocktails.
By Jamie Boudreau, Canon, Seattle
60ml Mezcal
15ml Peach-habanero shrub*
15ml Orange juice
2ds Angostura bitters
Cinnamon-French oak chips
Shake and strain into iced rocks glass. Set light to cinnamon French oak. Cover top of drink and oak with bell jar. Serve.
*Peach-habanero shrub: 1.36kg chopped peach; 960ml apple cider vinegar; 300ml water; 2 habaneros; 6 cinnamon sticks; 1.81kg sugar. Simmer until flavourful. Separate solids and bottle.
