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Oaxacanite
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Oaxacanite
Serve in a Coupe glass
| 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 |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lime wedge.
How to make:
- REGAL SHAKE all ingredients (including grapefruit zest) with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with lime wedge on rim.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
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
- More Citrusy cocktails
- More Sours (citrus) cocktails
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.
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