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Mayan Mezcalita

Servings: 6 to 8 (yields enough syrup for 4 batches)

The longer this cocktail sits, the more flavor it will have. Since you pour it over ice, you can make it hours ahead.


  • 2 cups water
  • 2 cups granulated sugar
  • 6 dried ancho chiles
  • 8 oz. mezcal
  • 4 oz. blue Curaçao
  • 5 oz. fresh lime juice
  • 1/4 cantaloupe, cut into 1/4-inch-thick slices, grilled, and cut into wedges
  • 1/2 Persian cucumber, thinly sliced
  • 1 jalapeño, thinly sliced
  • Lime zest curls, for garnish


  • Combine the water, sugar, and chiles, and steep for 30 minutes. Strain and chill.
  • In a large pitcher, combine the mezcal, Curaçao, 4 oz. of the simple syrup, the lime juice, cantaloupe, cucumber, and jalapeño. Pour into glasses filled with ice. Garnish with lime zest curls.


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