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Oaxacan Flame


AN OLD FASHIONED FOR NEW BEGINNINGS


Serves 1


RECIPE:

2 oz. mezcal

½ oz. Nixta Licor de Elote corn liqueur

¼ oz. agave nectar

1 dash chocolate bitters

Ice cubes, including 1 large ice cube for serving

Orange peel, to garnish


1. Combine the mezcal, liqueur, agave nectar, and bitters in a mixing glass with ice.

2. Stir to chill.

3. Strain into a rocks glass over 1 large ice cube.

4. To garnish, flame the orange peel over the drink (see Note). Garnish with the peel.


Note: Flex your bartending skills by flaming an orange peel. Here’s how you do it: Using an abundance of caution, hold the peel about an inch above the cocktail, with the skin side facing the drink. Light a match and hold it underneath the skin. Quickly and forcefully, squeeze the peel to press the oils into the flame.

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