¾ oz. TINGALA or TINGALA GOLD
¾ oz. bonded rye
½ oz. orange liqueur
½ oz. mezcal
¾ oz. berry simple syrup (use elderberries, blackberries or raspberries)*
¾ oz. fresh lemon juice

Shake all and serve on the rocks.

*To make the syrup: Combine 1 cup each sugar and water in a small saucepan over medium heat. Stir to dissolve sugar. Add 1 cup fresh or frozen elderberries (shown here) or blackberries or raspberries. Simmer for 5-10 minutes. Remove from heat. Using a muddler or the back of a spoon, crush berries to release extra juice. Pour through a fine mesh strainer over a bowl, gently pressing with the spoon to release more juice. Discard the juiced berries. Let cool, pour into a glass jar, and seal tightly. Extra syrup will keep, refrigerated, for about one month.