This beer-tail with mezcal is a most unexpected Campari cocktail. “Two bitters don’t make an extra bitter,” says Melissa Romanos, the beverage manager at The Publican in Chicago. “The grassy, smoky notes in Union mezcal and the richness of the cinnamon demerara provide just enough balance to the bitterness in both the ale and the Campari.”
This recipe originally appeared as part of “What the #$@! Do I Do with This? Campari: What It Is and How to Use It.”
- 1 1/2 ounce Union mezcal
- 1/2 ounce Campari
- 3/4 ounce cinnamon demerara syrup*
- 3/4 ounce lime juice, freshly squeezed
- 4 ounces Bell’s Two Hearted Ale
- Garnish: cinnamon stick
Add the mezcal, Campari, lime juice and syrup to a shaker with ice and shake until well-chilled.
Strain into a Collins glass over fresh ice.
Top with the beer.
Garnish with a cinnamon stick.
*Cinnamon-demerara syrup: Add 1 cup demerara sugar and 1 cup water into a saucepan. Bring to a boil and simmer until sugar dissolves. Remove syrup from heat, add 6 cinnamon sticks and steep for an hour or until desired flavor is achieved. Remove cinnamon sticks and store syrup, covered, in the refrigerator for up to a month.