Thursday, May 24, 2012

oaxacan rose

1 1/2 oz Fidencio Clásico Mezcal
3/4 oz Combier Pamplemousse Rose Liqueur
1/2 oz Lemon Juice
1/4 oz Grapefruit Juice
2 dash Peychaud's Bitters
1 dash House Orange Bitters

Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.
Two Mondays ago after my DJing gig, we avoided dining down the street in Kenmore Square due to the Red Sox game, and instead we traveled to Deep Ellum in Allston. For a cocktail, I asked bartender Max Toste for the Oaxacan Rose that utilized the new Combier grapefruit liqueur that he was excited about last time we saw him. The drink began with a citrus and mezcal aroma which gave way to a grapefruit sip that offered a hint of lemon. Finally, the swallow began with the mezcal's agave and light smoke flavors and ended with grapefruit peel notes.

No comments: