Crushed black sesame seeds to rim the glass
1 ounce Ensemble Mezcal
½ ounce Bols genever
½ ounce all-natural coconut liqueur, preferably Kalani
¼ ounce coffee liqueur
¾ ounce freshly squeezed lime juice
¾ ounce simple syrup (1:1 sugar to water)
½ ounce D’Best fresh coconut cream
2 dashes Angostura bitters
Half-rim a ceramic cup with crushed black sesame seeds.
Combine the remaining ingredients in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into the prepared cup. (No garnish.)
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
