El Coctel del Mes


Oaxacan Sazerac

by Spencer Taliaferro of Sarasota, FL

  • 2 oz Del Maguey Vida Mezcal
  • .75 oz of pineapple aloe cane syrup
  • 3 long dashes of peach bitters
  • 3 long dashes of burlesque bitters
  • Absinthe rinse
  • Lemon peel garnish

Pour a dash of absinthe in your ollita or rocks glass, roll to coat the vessel, and discard.  Stir Del Maguey Vida, pineapple aloe cane syrup, and both bitters over ice in a mixing glass until well-chilled. Strain into the waiting ollita or rocks glass. Express the lemon peel over the top of the drink and serve.



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