Friday, July 10, 2020

little oaxacan

2 oz Mezcal (Fidencio)
3/4 oz Lime Juice
3/4 oz Orgeat
1/2 oz Salers Gentian Liqueur (Suze)
3 slice Cucumber

Shake with ice, strain into a double old fashioned with ice, and garnish with a cucumber slice.

Two Fridays ago, I received the July/August issue of Imbibe Magazine in the mail, and I immediately spotted the Little Oaxacan as a drink of the night possibility. I was lured in by the agave-orgeat combination that worked rather well in the Silver Surfer and Pinky Gonzalez as well as the agave-cucumber one that was a winner in the Going Back to Mezcali and the White Buddha. Here, the combination was rounded out by lime and gentian liqueur.
The Little Oaxacan was crafted by Julien Calella of the Elephante Beach House in Santa Monica, California, and the drink provided a vegetal, cucumber, and smoke aroma. Next, a creamy lime sip flowed into a smoky mezcal, nutty, and earthy swallow with a vegetal finish.

1 comment:

James Taylor said...

This is probably the best use of orgeat that I’ve encountered so far. In most drinks, I find it sickly sweet, but the gentian and mezcal smoke do a lot to balance out the sugar. Phenomenal stuff, as always.