A holiday-spiced Buck/Mule variation from Joann Spiegel in association with NYC’s Mace that brings plenty of ginger bite The allspice and ginger notes are complemented by the smoky undertones of mezcal, some bright lemon, and nutty Amontillado sherry. A refreshing holiday sipper to wake up the palate 1.5 oz Mezcal (Espadin variety) .75 oz Amontillado Sherry (Spanish fortified wine; Amontillado is drier than sweeter varieties while still bringing a nutty flavor) .75 oz Ginger Syrup (2 parts granulated sugar: 1 part Ginger Juice; stir until mixed) .5 oz Fresh Lemon Juice .5 oz Allspice Liqueur (St Elizabeth, Hamilton’s, etc) Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with oils from a lemon twist (discard the twist)