- 6-8 mint leaves
- 2 ounces El Silencio Espadin
- 3/4 ounce honey syrup (3 parts clover honey to 1 part hot water)
- 1 ounce fresh lime juice
Muddle mint leaves at bottom of a Footed Rocks or Rocks glass and fill with crushed ice. Pour lime, honey, and Mezcal over the ice and churn with a spoon. Add more crushed ice & slowly pour bitters over top. Garnish with 1/4 ounce of Combo Bitters (2 parts Angostura and 1 part Peychaud) and a mint sprig.
Recipe by Marcos Tello, national mixologist for El Silencio.