The Smoky Robinson

A boozy whiskey cocktail that's equal parts mezcal smoke and festive sweetness, thanks to a warm, spice-infused maple syrup.

Photo by Andrew Purcell, food styling by Carrie Purcell
Ingredients For the maple-spiced simple syrup: 1/2 cup maple syrup 2 star anise 2 cinnamon sticks 5 whole cloves
For the cocktail: 1 1/2 ounces Tennessee whiskey (such as George Dickel) 1/2 ounce mezcal 3/4 ounce maple-spiced syrup 3/4 ounce fresh lemon juice
Lemon twist, for serving
Preparation
For the maple-spiced simple syrup:

In a small saucepan, combine maple syrup with spices and 1/2 cup water. Bring to a boil and turn off the heat. Cover and let stand for at least 30 minutes (or up to overnight), and then strain into a clean container.
For each cocktail:

In a cocktail shaker, combine whiskey, mezcal, maple-spiced simple syrup, and lemon juice. Add ice and shake. Strain into an ice-filled rocks glass and garnish with lemon twist.
do ahead: The maple-spiced simple syrup can be made up to 3 weeks in advance, and will make enough for 10 cocktails.

Source: http://www.epicurious.com/recipes/food/views/the-smoky-robinson-51258210