Last of the Oaxacans Recipe

By
Nick Caruana
a photo of Nick Caruana, a contributing writer at Serious Eats
Nick Caruana
Nick Caruana is a drinks writer and author of The Straight Up, a blog dedicated to classic cocktails. 
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Updated Aug. 29, 2018
Last of the Oaxacans
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.

Recipe Details

Last of the Oaxacans Recipe

Active 2 mins
Total 2 mins
Serves 1 serving

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)

  • Garnish: serrano pepper slice

Directions

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

Special equipment

Cocktail shaker and strainer, fine strainer

This Recipe Appears In

Nutrition Facts (per serving)
208 Calories
0g Fat
15g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 208
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 0g
Vitamin C 12mg 59%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 74mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)