Making the Oaxacanite cocktail

Once you learn how to say it, you will love it! Today's cocktail is a riff on a very popular cocktail. Made with Blanco tequila and enhanced with the smokey flavors of roasted Agave from Mezcal. It's a cocktail that originated in the now closed John Dory Oyster Bar. Introduced by Mixologist Ben Long as a riff on not only a Margarita but also a Bee's Knees, The Oaxacanite, pronounced Wah-hah-kah-nee. Hard to pronounce for the first one, after the third this Drunken sailor is lost. Fortunately it is easy to make and we introduce a new technique called the regal shake. So "Let's get Pourin!"

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Ingredients
1 oz Mezcal
1 oz Tequila
.75 oz Honey Syrup
.75 oz Fresh Lime juice
.5 Tsp Angostura Bitters
Grapefruit peel for shake
Grapefruit Peel coin for garnish
Directions
Add ingredients into a shaker including the first peel, add ice. Shake to chill. Shaking with the peel in the tin is called a Regal Shake. Double strain into a chilled Coupe glass. Garnish the cocktail with a peel cut in a round coin shape. Serve.

Liquors Used
Aida Mezcal
Milagro Blanco

Timeline
00:00 Introduction
00:47 Let’s get Pourin!
02:58 Shaking the cocktail
04:07 Pour, garnish and serve
04:23 Tasting comments