Bow & Arrow Cocktail

History of Bow & Arrow Cocktail

Bow & Arrow was developed by bartender Scott Teague (formerly of Pegu Club and Death & Co.) while at his Queens bar Front Toward Enemy. Teague’s drink blends two whiskies – mezcal and bourbon – in a sour format, bridged by pineapple and a hint of spice. He notes that smoky mezcal and oaky bourbon “might not make the most obvious pairing,” but when balanced with pineapple and cinnamon, the Bow & Arrow emerges as a refreshing cocktail.

Ingredients for Bow & Arrow Cocktail

(Includes a homemade cinnamon syrup)

• Cinnamon Syrup: ½ cup sugar, 3″ cinnamon stick (see recipe note).
• Cocktail: 1 oz bourbon (e.g. Elijah Craig), 1 oz mezcal (e.g. Del Maguey Vida), ¾ oz fresh lime juice, ¾ oz fresh pineapple juice, ½ oz cinnamon syrup.

Instructions for Bow & Arrow Cocktail

1. Make Cinnamon Syrup (Do-ahead): Blend ½ cup sugar with ½ cup water until dissolved. Add a 3″ cinnamon stick and let steep at room temperature 6–12 hours, then remove the stick and chill. (This can be done 2 weeks ahead.)
2. Shake: In a shaker with ice, combine 1 oz bourbon, 1 oz mezcal, ¾ oz lime juice, ¾ oz pineapple juice, and ½ oz cinnamon syrup. Shake for about 10–15 seconds.
3. Strain: Strain into a chilled cocktail glass.

Food Pairing with Bow & Arrow Cocktail

Bow & Arrow’s smoky and spicy profile goes best with savory hearty foods. Try it with grilled pork chops, jerk chicken, or barbecue ribs – the cinnamon and pineapple echo similar spices in those dishes. It also pairs well with pork belly bao or lamb satay. For vegetarian options, pair with spiced-roasted vegetables or a grilled fruit salad for a creative match.

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