Hello steemers and welcome to the first post in my #bazilmixesitup series!
We're going to start with a coffee, mezcal, and tequila concoction I created for the bar at the Catahoula Hotel in New Orleans.
The Catahoula Carajillo:
.75oz reposado tequila (I like Fortaleza)
.75oz mezcal (Mezcal Silencio espadin is always a great pick)
.75oz Punt e Mes vermouth
.25oz cinnamon syrup
1oz fresh cold brew coffee
2 dashes orange bitters
Stir all ingredients in a mixing glass and strain into a chilled coupe. Garnish with an orange peel.
To make the cinnamon syrup:
Mix 2 cups sugar, 1 cup water, and two cinnamon sticks in a pot. Heat to a simmer and let simmer until sugar is fully dissolved. Let sit until cool and then strain the cinnamon sticks out.
I hope you enjoy!