• Combine a small amount of smoked paprika, ancho chile powder, and Fleur de Sel on a plate. If you have a mortar and pestle, it helps to crush the Fleur de Sel into a finer grain before you mix it with the paprika and chile powder.


• Cut a lime into wedges, then cut a slit into one of the wedges. Fit the rim of a stemmed cocktail glass into the lime and rotate the glass to wet about half the rim. Dip the wet rim into the salt/paprika/chile powder mixture until it's adequately coated. Set aside the glass.


• In a cocktail shaker, combine 2 ounces mezcal, 3/4 ounce fresh lime juice, 1/2 ounce Ancho Reyes chile liqueur, 1/2 ounce cinnamon-clove syrup*, a pinch of smoked paprika, and a pinch of Fleur de Sel.


• Add ice and shake for 18-20 seconds. Double-strain into prepared glass.


• To make cinnamon-clove syrup, combine 1/2 cup water, 1/2 cup sugar, 1 cinnamon stick, and 1 teaspoon whole cloves. Heat on low for 15 minutes. Remove from heat and let spices steep another 30-45 minutes before straining through a cheesecloth-lined funnel into a clean glass bottle. Discard solids.

expiry
Consume drink immediately; syrup can be stored in the refrigerator for up to 3 weeks.

Ancho Reyes is a brand of chile liqueur. There are other brands available, but Ancho Reyes is the easiest to find. It's made from ancho chiles. They also make Ancho Reyes Verde, which is made from poblano chiles.

The Fleur de Sel pieces are rather large, which is why it's helpful to crush them further in a mortar and pestle. They stick to the rim of the glass better when they are smaller.

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