Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

The Brave Cocktail

Cocktails & Beverages from Issue 4 – Fall / Winter 2014 – Cocoon

Dallas bartender/restaurateur Michael Martensen of Cedars Social, Smyth, and Establishment married the smoky warmth of mezcal with herbaceous Cocchi Rosa, cinnamon, and sherry.

makes 1 cocktail (pictured left)

  • oz (3 Tbsp) Del Maguey Vida Organic Mezcal
  • ¾ oz (1½ Tbsp) Cocchi Rosa
  • ¾ oz (1½ Tbsp) Manzanilla Sherry
  • ¼ oz (½ Tbsp) Cinnamon Syrup
  • 2 Dashes of Angostura bitters
  • orange twist for garnish

  • 1

    Add mezcal, Cocchi Rosa, sherry, syrup, and bitters to a mixing glass. Stir in cracked ice. Strain over 1 large ice cube. Garnish.


    Cinnamon syrup: Bring 1 cup of water and 1 cup of sugar to a simmer, stirring to dissolve sugar. Remove from heat and steep 3 cinnamon sticks, 10 minutes. Discard cinnamon and chill syrup.