Eating In | Winter Mezcal Cocktail

I've been making this cocktail a lot lately, given that winter is citrus season and given that I just really love mezcal. I thought I'd share it just in the nick of time for you to bust out the rosemary simple syrup, chill it, and mix these up for the Super Bowl tonight. They're totally going to show up your seven layer dip but trust me, you won't mind.

WINTER MEZCAL COCKTAIL
SERVES 12

2 cups mezcal
1 cup freshly squeezed clementine juice (about 9 clementines)
1/2 cup lime juice (about 3 limes)
1/2 cup rosemary simple syrup (recipe below)
2 cups seltzer
ice

Add first four ingredients to a pitcher, stir to combine. Top with seltzer and give a quick, light  stir. Pour into rocks glasses, over ice. Garnish with small rosemary sprig if you’re feeling fancy. (This recipe is in relative parts, so just change cup to jigger to decrease quantity.)

ROSEMARY SIMPLE SYRUP
MAKES ABOUT 3/4 CUP

1/2 cup water
1/2 cup sugar
2 rosemary sprigs

In a small saucepan, combine the water, sugar and rosemary sprigs. Stir over medium heat until the sugar dissolves. Increase the heat and bring to a boil. Bring heat back to medium and simmer 3 minutes. Remove from the heat and let stand for 30 minutes. Discard the rosemary and refrigerate in an airtight container, chilling thoroughly. Will keep in fridge for at least two weeks.