Cocktail Oaxacan
Photo by Lindsey A. Miller

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1 Serving

  • 2 dashes Angostura bitters
  • 2 dashes Peychaud’s bitters
  • ½ teaspoon good absinthe or pastis
  • ½ ounce Bénédictine
  • ½ ounce Punt e Mes vermouth
  • 1½ ounces Del Maguey Vida mezcal
  • Lemon twist for garnish
  1. Build in a mixing glass over ice. Stir and strain into a rocks glass over ice.
  2. Garnish with an orange twist.

  • By Paul Calvert of Paper Plane in Atlanta, Georgia

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