1½ ounces Mezcal
½ ounce blue curaçao
¼ ounce peach brandy
¾ ounce freshly squeezed lime juice
¼ ounce Cinnamon Syrup
Orange peel coin for garnish
Combine the ingredients, except the garnish, in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe. Express the orange peel coin over the drink and float it on the surface.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
