The sweetness of raspberry syrup in this El Hermano contrasts wonderfully with the spice of jalapeños in this mezcal-based cocktail. Try it the next time you are enjoying Mexican food. The flavors are perfect together!

El Hermano
Adapted from Imbibe Magazine
Yields 1 Cocktail

Ingredients
2 ounces mezcal (try Rayu)
3⁄4 ounce fresh lime juice
1⁄2 ounce raspberry syrup (we recommend Monin)
1⁄4 ounce jalapeño syrup (see below)
4 dashes chocolate bitters (we recommend Scrappy’s)
Lime wheel or a sprig of cilantro for garnish

Directions
Add ice to a rocks or cocktail glass. Shake the remaining ingredients with ice then strain into the rocks glass and garnish.

 For the jalapeño syrup
This easy recipe is measured in proportions. You can increase it to however much syrup you would like to make. You might want to begin with 6 to 10 jalapeños and adjust the amount from there.

Purée a desired number of fresh jalapeños in a blender, then use a fine-mesh strainer to strain the juice into a glass measuring cup. Blend the juice with an equal amount of granulated sugar until fully dissolved. Keeps refrigerated for up to 1 month.