Oaxacan Trails

The Oaxacan Trails cocktail has sweet, citrus and spicy notes

This creepy critter cocktail was created by Eric Johnson of Juniper & Ivy in San Diego, California.

You can use any mezcal of choice, but the recipe recommends La Niña del Mezcal Espadin. That might leave a bit more of a dent in your wallet, but Johnson assures the sweet, citrus and spicy notes pair perfectly with the toasty cricket bitters and crisp bite of the celery syrup.

2 oz. mezcal
1/4 oz. celery syrup
5 dashes of Critter Bitters

Add the mezcal and syrup to a dry mixing glass. Fill the glass with ice and use a bar spoon to stir until the mixing glass feels ice cold (about 20 to 40 seconds). Strain into a rocks glass over fresh cubed ice. Add 5 dashes of Critter Bitters to the top of the drink, and enjoy the toasty aroma as you take your first sip.

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