Wednesday, April 17, 2013

oaxacan spice

1 1/2 oz Añejo Tequila (Espolon Reposado)
1/2 oz Joven Mezcal (Sombra)
1/2 oz Lime Juice
1/4 oz Campari
1/4 oz St. Elizabeth Allspice Dram
1/4 oz Simple Syrup

Shake with ice and strain into a cocktail glass. Garnish with an orange twist.
michael grassberg domenica restaurant oaxacan spice
Two Fridays ago, I opened up Gary Regan's 101 Best new Cocktails 2012 to find a drink for the evening. There, I spotted the Oaxacan Spice crafted by Michael Grassberg of Domenica Restaurant in New Orleans. Once mixed, the orange twist notes meshed well with the Campari aroma and accompanied the aged tequila notes on the nose. The lime sip was followed by a swallow that began with smokey agave flavors, followed by Campari herbal elements, and ended with allspice and the lime's tartness. Overall, I was impressed at how well the orange oil worked with the Campari on the bouquet and how well the allspice complemented the mezcal on the swallow.

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