Tuesday, March 28, 2017

oaxacanite

1 oz Mezcal (Montelobos)
1 oz Blanco Tequila (Avion)
3/4 oz Lime Juice
3/4 oz Honey Syrup
A scant 1/2 tsp Angostura Bitters
2 inch Grapefruit Swath

Shake with ice and strain into a cocktail coupe. I measured the Angostura Bitters with a measuring spoon, but it was 3 good dashes in total.

Two Tuesdays ago, I turned to Sasha Petraske: Regarding Cocktails for recipe inspiration. There, I was lured in by the Oaxacanite which reminded me of a Juschu Cocktail with mezcal and grapefruit peel added in the mix. The recipe was crafted by Ben Long at the John Dory Oyster Bar in Manhattan; while Sasha generally thought that mezcal dominated drinks, he liked this one's balance.
The Oaxacanite gave forth a lime, agave, and grapefruit bouquet to the nose. Next, honey danced with lime on the sip, and the swallow presented smoky agave flavors accented by allspice, clove, and grapefruit notes.

No comments: