We are honored this month to feature the Oaxacan Sazerac, a creation by Spencer Taliaferro of Sarasota, FL.
Each month we have the great pleasure of featuring another stellar drink recipe sent to us from our Del Maguey craft bartender family from around the world. We are grateful for the love and recipes.
Thank you, Spencer!
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.