El Fuego de Campo

Cocoa Nib-Infused Mezcal, Amontillado Sherry, Mango, Lime, Maple-Birch Syrup, Chipotle Bitters, Burnt Marshmallow

Bartender Travis Tober of Nickel City | Austin, TX

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Adapted by StarChefs | september 2023

INGREDIENTS

Cocoa Nib-Infused Mezcal:
1 liter mezcal
50 grams cocoa nibs

Maple-Birch Syrup:
550 grams granulated sugar
40 grams birch bark
5 sticks cinnamon
2 grams kosher salt
Maple syrup

To Assemble and Serve:
½ ounce Amontillado Sherry
1 ounce mango nectar
1 ounce lime juice
2 dashes chipotle bitters
Burnt marshmallow

METHOD

For the Cocoa Nib-Infused Mezcal:
In a nonreactive container, combine all ingredients. Let steep 12 hours at room temperature. Strain, bottle, and reserve

For the Maple-Birch Syrup:
In a saucepan over low heat, add sugar and 500 grams water. Cook until sugar has dissolved, stirring often. Add birch bark and cinnamon. Remove from heat and let steep 2 hours. Strain and measure volume of the mixture. Add twenty-five percent maple syrup by volume of the mixture. Stir in salt, then transfer to an airtight container and reserve.

To Assemble and Serve:
In a shaker, combine all ingredients, 1½ ounces Cocoa Nib-Infused Mezcal and ¾ ounce Maple-Birch Syrup. Dry shake and strain into a camping mug filled with ice. Garnish with burnt marshmallow.

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