While many cocktails on the tiki spectrum are on the sweeter side, not all tropical beverages are packed with sugary fruit juice. In fact, this drink from Portland, Oregon’s Hale Pale is downright earthy. “I love fresh mint and mezcal in cocktails, and I wanted to make a refreshing summer cooler that incorporated both,” says bartender Sierra Kirk. “The ginger syrup and lime bring tart and tangy flavors to the cocktail, while the orgeat and rum provide a richness.” Though you could certainly go out and buy a quality bottled orgeat, we’re partial to this homemade recipe, which features a “lazy” variation if you’re short on time. If you feel like getting funky, try a peanut orgeat or pistachio orgeat to change up the game.
Two of Hearts
1 oz Fresh lime juice
.5 oz orgeat
1 oz Ginger Syrup
.75 oz mezcal
1 oz light rum, such as Plantation 3 Star
.25 oz Crème de menthe
10 fresh mint leaves, plus more to garnish
8 oz crushed ice
Edible flower, for garnish
- Add all ingredients, save for the garnishes, to a blender and blend until combined.
- Pour into a rocks glass. Garnish with more mint and an edible flower.
1 Cup White Sugar
1 Cup Water
1 Cup Ginger
1 Bay Leaf
0.5 tbsp Black Pepper
- Add all ingredients to a saucepan and bring to a simmer. Once the sugar has dissolved, remove from the heat.
- Cool and refrigerate overnight. Strain with a fine sieve the next day.
- Makes approx. 2 cups of syrup.