Last of the Oaxacans Recipe

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 Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment


  • 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


  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

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