Oaxacanite

The Oaxacanite (say wuh-HA-kah-nite) is an ingenious cocktail that balances bold flavors and contrasts that with an understated presentation by ditching the garnish altogether.  This creation by Ben Long combines equal parts blanco tequila and mezcal with Angostura bitters, honey syrup, and lime juice to make a rather unique drink within the tequila-landscape.  As mentioned with the Los Altos, mezcal is often described as ‘smoky tequila’ and can quickly become overpowering if not used with restraint.  One aspect of the preparation of the Oaxacanite is the incorporation of the grapefruit peel during the shaking process; the flavors extracted from the citrus peel during the shaking process permeate throughout and give the cocktail that grapefruit essence.  The Oaxacanite is shaken and served “up” in a chilled coupe cocktail glass, which allows for a consistent flavor from start to finish without the risk of further dilution from ice.  Unlike the majority of the cocktails featured here, the original recipe does not specify any garnish.  However, if you are so inclined, a grapefruit peel placed on the rim of the glass would not be outlandish.  But don’t take my word for it, make one and try it yourself!

Oaxacanite

In your shaker, combine the grapefruit peel, Angostura bitters, honey syrup, lime juice, mezcal, and blanco tequila.

• 1 slice of Grapefruit Peel

• 4 dashes / 0.5 tsp of Angostura Bitters

• 0.75 oz of Honey Syrup

• 0.75 oz of Lime Juice

• 1 oz of Mezcal

• 1 oz of Blanco Tequila

Add ice to your shaker and shake until it develops a frost.  Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your chilled coupe glass.  No garnish unless preferred with a grapefruit peel.