Name: Oaxacanite
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Mezcal; 30 ml Blanco tequila; 22.5 ml Lime juice; 22.5 ml Honey and water syrup; 3 dash Aromatic bitters; 1 swath Grapefruit peel/zest

Oaxacanite
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Serve in a Coupe glass

Ingredients:
1 oz	Del Maguey Vida Clásico Mezcal
1 oz	Patrón Silver blanco tequila
³⁄₄ oz	Lime juice (freshly squeezed)
³⁄₄ oz	Honey syrup (3 parts honey to 1 water by weight)
3 dash	Angostura Aromatic Bitters
1 swath	Grapefruit peel/zest

Read about cocktail measures and measuring

Garnish: Lime wedge on rim

How to make:

SHAKE all ingredients, including grapefruit zest (Regal Shake), with ice and fine strain into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

The Regal Shake employed in the making of this cocktail adds tartness and bitterness, which, along with the lime juice, counters the rich honey to leave this mezcal and tequila sour a touch on the sour side.

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History:

Adapted from a recipe created circa 2012-14 by Ben Long when head bartender at the John Dory Oyster Bar in Manhattan, New York City. Named after Oaxaca, the Mexican state most identified with mezcal production, this cocktail was featured in Georgette Morger-Petraske's 2016 book .

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.