At first sip, lime juice and fresh mint refresh the taste buds, but soon the smoky and spicy undertones of chipotle-infused mezcal creep over the palate. A touch of Cynar, an unusual liqueur made from artichokes, adds a veil of mystery.
ROSEMARY MEZCAL APPLE CIDER serves 4 8 ounces mezcal 4 ounces fresh lime juice 1 tablespoon agave nectar 2 cups unfiltered apple cider 4 fresh rosemary sprigs sea salt apple slices Pour mezcal, lime juice, agave, apple cider, and a few pinches of sea salt into shaker. Stir to incorporate agave. Pinch off a few rosemary leaves and muddle into liquid for just a few seconds. Add ice and shake. Strain into glasses with ice and garnish with rosemary and apple.