oaxacan dead

1 1/2 oz Sombra Mezcal
1/2 oz Falernum
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Lime Juice
2 dash Peychaud's Bitters
2 dash Orange Bitters

Shake with ice and pour into a rocks glass. Garnish with mint and add straws.

Two Sundays ago, Andrea and I stopped in at Deep Ellum on our way home from central Massachusetts. For a start, I asked bartender Ethan for a drink, the Oaxacan Dead, that he mentioned last time but he lacked falernum at the bar to make the recipe. Ethan explained how it all started with the name, and he figured that something that sounded like "Walkin' Dead" needed to be a Zombie riff. From there, he crafted the recipe and based it off some of the later apricot-liqueur containing Zombie recipes that first appeared in the literature around 1941 (opposed to the classic 1934 Zombie).
The Oaxacan Dead led off with a mint aroma from the garnish. The sip offered up a lime flavor along with a vague fruitiness, and the mezcal began the swallow which faded away into an apricot, clove, and spice finish.