Thursday, December 18, 2014
Smoke and Spice and All Things Nice
I steeped 2 crushed cardamon pods in mescal for about 30 minutes (enough time to get some snacks together) and then strained it into cocktail shaker with ice, the lemon juice and the St. Elizabeth All-Spice liqueur. Shake and serve in chilled glasses - for garnish I had lemon slices and cloves.
The result - smoky and spicy and warming. Loved it.
1.5 oz Mescal
.5 oz Lemon Juice
.5 St. Elizabeth All Spice
1 dash Scrappy's cardamon bitters