Illegal
Mezcal and overproof rum with falernum, maraschino and lime. Smoke, funk and spice arguing in a small glass.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Mezcal | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Overproof rum | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml1 ½ oz45 ml |
| Falernum | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml1 ½ oz45 ml |
| Maraschino liqueur | ⅛ oz5 ml¼ oz7.5 ml⅜ oz10 ml½ oz15 ml |
| Lime juice | ¾ oz22 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| Simple Syrup | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml1 ½ oz45 ml |
| Egg white | 1 (optional) |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
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Preparations
A sweet spiced syrup of lime, clove, almond and ginger, with a little rum in it. Almost everyone buys it, and John D. Taylor's is the bottle most bars keep. If you do make your own, the usual approach is steeping clove, lime zest, slivered almonds and fresh ginger in overproof rum overnight, then sweetening the strained liquid with sugar syrup and lime.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- If you are using the egg white, add everything to a shaker with no ice and shake hard for twenty seconds.
- Add ice and shake again until cold.
- Strain into a chilled cocktail glass. Blanco tequila in place of the mezcal takes the smoke out.
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