1/2 oz Canela (Mexican Cinnamon) Syrup
1/2 oz Dolin Dry Vermouth
2 dash Angostura Orange Bitters
Stir with ice and strain into a punch cup or cocktail glass. Twist a lemon peel over the top and discard.
For my second cocktail at Drink last week, I asked bartender Misty Kalkofen what she has been excited about making lately. She replied by asking if I was up for sticking with Mezcal. With my affirmative, she set to work on one of her newest creations, the Zócalo which translates to "parade ground" or "town square."