Cocktail: The Hyde-Away

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Just a little something I made up for a visit to Andrew Hyde's new house in the hills.

I had checked in with Andrew to find out what kind of whiskey he liked, but it turns out he is so gluten averse that even grain-based spirits could cause him trouble. Instead, he said he mostly sticks to mezcal these days.

I got lucky in that he is a big Campari fan!

The Hyde-Away

  • 2 oz Mezcal (Sombra is good)
  • ¾ oz Campari
  • ½ oz Lavender simple syrup *
  • ¼ oz Orange liqueur (Leopold’s, Cointreau, Triple Sec)

Shake all ingredients with ice and strain into a cocktail glass.

Lavender simple syrup:

  • Dissolve equal parts sugar (or honey if you prefer that flavor) with water.
  • Simmer until completely combined and perhaps a bit reduced.
  • Turn off heat and toss in the unopened flowers of a lavender plant (no stems).
  • Cover and steep for up to 30 minutes.
  • Let cool, strain, store refrigerated.
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