If you’re not familiar with bacanora – who am I kidding, you probably aren’t – I’ll give the short description. Bacanora is mezcal’s obscure northern cousin, or one of the many little known liquors of Mexico, one only now receiving attention as tequila has ceded some room in the spotlight.
Hailing from the state of Sonora, and the town of Bacanora, this mezcal variety is heavy on the smoke, big on character, and still largely produced at the small batch level.
It is that very smoke-heavy flavor of bacanora which makes it an ideal pairing with sweet fruit flavors. Nothing of the smoke is lost in the combination, only enhanced. While the egg white in this cocktail is not strictly necessary, it does add a pleasant body to the drink, as well as a beautiful foam.
To learn more about this spirit, read my January 2014 piece, Liquid Smoke: Mezcal de Bacanora.
Place all ingredients in a cocktail shaker. Dry shake vigorously, meaning no ice, until very foamy. Pour over ice. Garnish with more syrup and a hibiscus flower.Bacanora meets hibiscus, or damn that's good a good cocktail
Cucumbers and limes 