Recipe by Matt Sinagoga, a.k.a. Mixology Matt, of Toronto.

INGREDIENTS:

1.5 oz Ilegal Mezcal Joven

1 oz passionfruit liqueur

1.0 oz fresh lime juice

0.75 oz cinnamon syrup (see recipe below)

1 dash Ms. Betters Vegan Foamer (or egg white)

Garnish: Cacao bitters

METHOD:

Combine all ingredients (except garnish) in a cocktail shaker. Dry shake (without ice) until foamy, then add ice and shake for an additional 10 to 15 seconds, until chilled. Double-strain into a chilled coupe glass. Add a few drops of the Cacao Bitters on top of the foam and run a cocktail pick through them to create a “bitter heart” garnish. Serves 1.

Cinnamon Syrup

INGREDIENTS:

1 cup sugar

1 cup water

4 cinnamon sticks

2 tsp vanilla extract

METHOD:

Place all the ingredients in a small pot over medium heat. Bring mixture to a simmer theh turn heat to medium-low and keep cooking, stirring frequently, for approximately 10 minutes. Remove from heat and rest for an additional 10 minutes before straining out cinnamon sticks. Pour syrup into a glass jar and keep refrigerated for up to two weeks.