Cinnsation

Boston has been unseasonably warm this December. Though I worry about what it means for the future (both in terms of how much snow we're destined to get in January and, you know, this whole global climate change thing), it's actually pretty nice not to have to bundle up in multiple layers with gloves and a hat and snow boots every time you want to walk the dog. Besides, it still felt like Christmas to me. I grew up in Louisiana, where Christmas temperatures in the 40's and 50's are not unusual.

But then I flew down to Louisiana on Sunday, and it turns out that temperatures in the 50's in Boston translate to temperatures in the 70's here. It does not feel like Christmas. I didn't bring nearly enough short-sleeved shirts. We usually light a fire every evening, but it's way too warm for it. I can't even bring myself to have the dog try on his brand-new Christmas sweater; it just seems cruel.

So obviously we're not making batches of Hot Toddies here. But the Cinnsation is actually the perfect cocktail for this weather. It's cool and refreshing, but its flavors of tart apple, smoky mezcal, and spicy cinnamon are perfect for the winter we wish we were having. It evokes spice cake and warm apple cider and sitting by the fire. It's a warm-weather winter cocktail.

The recipe calls for an aged mezcal, but lacking that I used mezcal joven and was still quite happy with the cocktail. I can definitely see how the flavor of an aged mezcal would be even better. I never think of mezcal as a holiday spirit, but the smoky flavor is really perfect for the season.

History: The Cinnsation was created by Phil Ward at Mayahuel in Manhattan. Ward is also the mastermind behind the Division Bell and the Oaxaca Old Fashioned. I'm headed to NYC in early January and Mayahuel is on my list of must-visit bars.

Cinnsation

1 1/2 oz. aged mezcal
1 1/2 oz. mulled apple cider*
3/4 oz. lemon juice
1/2 oz. cinnamon syrup**
1 dash Peychaud's bitters

Combine all ingredients in a shaker with ice and shake until chilled. Strain into an ice-filled highball glass and garnish with an apple slice and a cinnamon stick.

*You can buy mulled apple cider, but you can also make it by adding spices to plain cider. I kept it simple and just added two cinnamon sticks, several cloves, and a bit of grated nutmeg to a cup of cider, letting it infuse for a few hours.

**For cinnamon syrup, combine 1 cup of sugar and 1 cup of water in a saucepan with 4 cinnamon sticks broken into pieces. Bring to a boil and then reduce the heat, letting the mixture simmer for 8-10 minutes, stirring frequently. Remove from heat and let cool completely before use.

Recipe from Imbibe.