At first glance, the ingredients in this exotic frozen cocktail may seem strange. Apple cider? Aperol? And mezcal? But when they come together, you get a perfectly balanced, crowd-pleasing cocktail you can serve all summer and into the fall. Created by Adam DelGiudice from Ron Barceló, the refreshing drink is as easy to make as it is to gulp down. “The smoke and earthiness of the mezcal counterbalances the richness of the rum,” DelGiudice says. “I wanted two spirits that were opposites to complement each other by finding ingredients that brought them together to make something unique.” Unique it is, with ginger and lemon juice adding some tang, while Aperol lends a bittersweet note to the frozen libation. Cinnamon syrup and apple cider round out the drink and give it a flavor that wouldn’t be out of place during football season’s early tailgates.
1-inch Slice ginger
1.5 oz white rum (DelGiudice uses Ron Barceló Gran Platinum)
.5 oz mezcal
.75 oz Lemon Juice
.5 oz cinnamon syrup
.25 oz Aperol
1 oz apple cider
1 Cup ice
Orange Slice, for Garnish
Mint sprig, for garnish
- Add all ingredients, save for the garnishes, to a blender. Blend to desired consistency.
- Pour into a double rocks glass, and garnish with an orange slice and mint sprig.
SC Cinnamon Syrup
2 cups Water
3 cinnamon sticks
4 cups sugar
- Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil over high heat.
- Add the sugar and stir with a whisk (or an immersion blender) until dissolved, about one minute (the liquid should become clear enough to see the bottom of the pot). Immediately remove from the heat.
- Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks.