esplanade mezcal swizzle

1 oz Mezcal (Montelobos)
1 oz Amontillado Sherry (Lustau)
3/4 oz Lime Juice
1/2 oz Falernum (Velvet)
1/2 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig.
For a second Fourth of July libation, I turned to the new issue of Imbibe Magazine to a recipe-laden article on falernum. The winner of the bunch was a Swizzle created by Danny Shapiro at Chicago's Sink/Swim called the Esplanade Mezcal Swizzle. In my mind, Swizzles and falernum are an obvious pairing for both were created in the Caribbean. Once prepared, the Swizzle gave forth mint and lime notes to the nose. Next, the sip's lime and grape were followed by smoky mezcal, nutty sherry, ginger, and clove elements on the swallow.