Spanish for "smoked cranberry," with the Arándano Fumado I marry New England's tart fruit with Mexican spirits for a distinctly cosmopolitan fall tipple. The mezcal is an enjoyable investment for your home bar but try El Buho for a quality, lower-end alternative.
Photography By Chip Riegel | September 01, 2013

Instructions

Shake first 3 ingredients vigorously with plenty of cold ice. Pour the mezcal into a coupe glass, swirl it and discard the excess. Strain cocktail into glass. Garnish with skewered cranberries and dusting of freshly grated cinnamon. Makes 1 drink.

*For cranberry simple syrup: Combine 1 cup water, 1 cup sugar, 2 cups cranberries and 1 tablespoon cinnamon in a nonreactive saucepan. Simmer until cranberries have burst and sugar has dissolved, about 10 minutes. Strain, cool and keep refrigerated for 4–6 weeks.


Recipe by Laura L. Moore, Bartender, Newport Restaurant Group.

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Ingredients

  • 2 ounces Espolon Reposado tequila
  • 1 ounce cranberry simple syrup*
  • 3/4 ounce freshly squeezed lime juice
  • 1/4 ounce Ilegal Reposado mescal
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