Noche Sagrada


  • 1.25 oz horseradish-infused Mezcal (recipe below)

  • 2 tsp Giffard Cassis Noir de Bourgogne

  • .5 oz Krupnik (honey) Liqueur

  • .25 oz honey syrup

  • 3 oz sweet apple cider

  • 2 oz Ginger Beer


  1. Heat all ingredients (except ginger beer) to 160 F, then top with room-temperature ginger beer and garnish with clove-studded orange peel.

Horseradish-infused mezcal: Peel and cut 50 grams of fresh horseradish into thin coins and infuse into one 750 mL bottle Mezcal for two days in a sanitized, non-reactive container, then strain with a fine mesh strainer. This will keep up to one year.

| Adapted from Brian Evans/Sunday in Brooklyn