Andrew Wenz

Have been a big fan of this recipe for a while. It was my number one go to tonight after making my first batch of gomme syrup (using the Diffords recipe) . Oh my word! Even using white sugar in the syrup, what an absolute delight. A richer smoother mouthfeel, more depth and any sharp edges knocked off the spirit forward nature of the Old Fashioned. There’s no turning back!! Except to make another batch of gomme with a brown sugar… tomorrow!

Thanks Simon. Is there a mezcal liqueur you recommend?

Please excuse my ignorance- is there a difference between mezcal and the mezcal liqueur mentioned in ingredients here? The interwebs hasn’t helped me find an answer - thanks!

Made this with a homemade allspice dram, and didn’t have a Jamaican rum, so used Venezuelan Diplomatico rum. Still excellent, but probably more salsa than funk.