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| 1 fl oz | Del Maguey Vida Clásico Mezcal |
| 1 fl oz | Blanco tequila |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 3⁄4 fl oz | Honey syrup (3 parts honey to 1 water by weight) |
| 3 dash | Angostura Aromatic Bitters |
| 1 swath | Grapefruit peel/zest |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
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 .
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.
Makes a minimum of 12.5 cocktails.
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