Last of the Oaxacans

[Photograph: Nick Caruana]

This simple variation on the classic Last Word swaps out the gin for savory mezcal and tosses in a slice of serrano pepper, making for a smoky and spicy variation on the drink.

Note: Want it hotter? Add another slice of serrano to the drink, or add in spicy bitters or a shrub such as Bitter End Thai Bitters or Bittermens Hellfire Habanero Shrub to bring the heat.

About the author: Nick Caruana is the author of The Straight Up, where he shares his love of classic and modern cocktails, including a slight obsession with whiskey, bitters and amari. Stalk him on Twitter @The_Straight_Up, Facebook, and other social media outlets.

Last of the Oaxacans

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About This Recipe

Yield:Makes 1 cocktail
Active time:2 minutes
Total time:2 minutes
Special equipment:Cocktail shaker and strainer, fine strainer
This recipe appears in: 5 Cocktail Recipes That Will Help You Love Mezcal

Ingredients

  • 3/4 ounce mezcal
  • 3/4 ounce freshly squeezed lime juice, from 1 to 2 limes
  • 3/4 ounce Luxardo maraschino
  • 3/4 ounce Green Chartreuse
  • 1 half-centimeter slice serrano pepper (see note above)
  • Garnish: serrano pepper slice

Procedures

  1. 1

    Add mezcal, lime juice, maraschino, Chartreuse, and serrano pepper to a cocktail shaker. Fill 2/3 full with ice and shake vigorously until the outside of the shaker begins to frost, about 20 seconds.

  2. 2

    Double strain into a chilled cocktail glass, garnish with additional pepper slice and serve.

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