Midnight in Morocco – Mezcal Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">45ml mezcal (preferably a smoky variety)</li><li class="ingredients-single-item">15ml Aperol</li><li class="ingredients-single-item">20ml fresh lime juice</li><li class="ingredients-single-item">15ml date syrup (or rich simple syrup infused with dates)</li><li class="ingredients-single-item">10ml cinnamon-cardamom syrup (see equipment for recipe)</li><li class="ingredients-single-item">2 dashes orange bitters</li><li class="ingredients-single-item">1 dash Angostura bitters</li><li class="ingredients-single-item">Orange peel for garnish</li><li class="ingredients-single-item">Cinnamon stick for garnish</li><li class="ingredients-single-item">Pinch of ground cinnamon and cardamom for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Cocktail shaker</li><li class="equipment-single-item">Hawthorne strainer</li><li class="equipment-single-item">Fine-mesh strainer</li><li class="equipment-single-item">Jigger or measuring tool</li><li class="equipment-single-item">Bar spoon</li><li class="equipment-single-item">Rocks glass or Moroccan-style tumbler</li><li class="equipment-single-item">Kitchen torch (optional, for smoking cinnamon)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the cinnamon-cardamom syrup (make ahead): Combine 100ml water, 100g sugar, 2 cinnamon sticks, and 6 crushed cardamom pods in a small saucepan. Bring to a simmer, stirring until sugar dissolves completely. Remove from heat and let steep for 30 minutes. Strain and refrigerate for up to 2 weeks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Chill your serving glass by filling it with ice and water while you prepare the cocktail. A properly chilled glass will keep your cocktail at the ideal temperature longer.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Fill your cocktail shaker with ice. Add mezcal, Aperol, lime juice, date syrup, cinnamon-cardamom syrup, orange bitters, and Angostura bitters. The combination of these bitters adds complex depth that complements the smokiness of the mezcal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shake vigorously for 15 seconds. This isn't just for chilling—the proper shake integrates the thick date syrup with the other ingredients and creates the perfect dilution.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Empty the ice water from your serving glass and add a large ice cube or sphere (this melts slowly, preventing over-dilution).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Double-strain the cocktail through both the Hawthorne and fine mesh strainer into your prepared glass. This ensures a silky-smooth texture without ice shards or spice particles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Express an orange peel over the drink by firmly bending it skin-side down over the glass. The essential oils will spray across the surface, adding bright citrus aromatics that complement the spices. Rub the peel around the rim before dropping it into the cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For a dramatic touch, lightly toast one end of a cinnamon stick with a kitchen torch until it begins to smoke (or carefully light it briefly with a match and blow it out). Place it on the edge of the glass while still smoking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Finish by dusting a small pinch of ground cinnamon and cardamom over the surface of the drink. This adds both visual appeal and releases aromatic spices with each sip.</li></ol>