1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Orgeat (scant 1/2 ounce)
3⁄4 oz Lemon juice
1 pn Salt
1 Nutmeg (grated, as garnish)

Shake over ice, and strain into a chilled wine glass. Add the garnish.

Cocktail summary
Created by
Ashley Haussermann, Blacktail, New York, NY
Is an
authentic recipe
Not yet rated
3.5 stars
(8 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Subbed dash of blackstrap rum for the bitters. Not quite as interesting as I’d hoped, but I like the finish
  • Love this! — ★★★★★
  • One of my favorites — ★★★★★
Similar cocktails
  • Walking Stick — Mezcal, Rum, Campari, Cherry Liqueur, Bénédictine, Lime juice, Cinnamon syrup, Mint
  • Quarumtine — Rum, Mezcal, Lemon bitters, Lime juice, Cinnamon syrup, Lemon
  • Banana Stand (Rob Roy) — Islay Scotch, Crème de Banane, Herbal liqueur, Allspice Dram, Lemon juice, Cinnamon stick, Cinnamon syrup, Banana leaf, Cinnamon
  • Mescaline — Mezcal, Pear eau de vie, Sorel liqueur, Ginger-Honey Syrup, Lemon juice
  • Jerk Store — Mezcal, Pineapple rum, Apricot liqueur, Bitters, Lemon juice, Egg white, Cinnamon syrup
  • Mezcal Pineapple Ish — Mezcal, Herbal liqueur, Bitters, Pineapple juice, Lime juice, Cinnamon syrup
  • The Bang Bang — Mezcal, Sorel liqueur, Simple syrup, Lime juice, Hellfire Habanero Shrub
  • Irish Albidum — Irish whiskey, Allspice Dram, Maraschino Liqueur, Coffee liqueur, Black pepper tincture, Bitters, Vanilla extract, Nutmeg
  • Heroica Veracruz — Gin, Mezcal, Cinnamon syrup, Pineapple juice, Lime juice, Mint, Orange
  • Quetzal — Mezcal, Campari, Peychaud's Bitters, Grapefruit juice, Lime juice, Cinnamon syrup