Oaxacanite Cocktail recipe
Cocktail recipe
Rating
4.94 / 5
The Oaxacanite is a modern agave-and-honey sour created while Sasha Petraske was consulting at the John Dory Oyster Bar. Bartender...
... more
The Oaxacanite is a modern agave-and-honey sour created while Sasha Petraske was consulting at the John Dory Oyster Bar. Bartender Ben Long designed it as a persuasive answer to Petraske’s concern that mezcal can dominate mixed drinks, proving that smoke can be compelling when balanced rather than showcased.
Built like a split-base riff on the Bee’s Knees, it pairs blanco tequila’s clean, peppery brightness with a measured dose of mezcal for earthy smoke. Honey syrup provides round, floral sweetness, lime supplies crisp acidity, and a couple dashes of Angostura add spice and structure. The result is bright, fragrant, gently smoky, and snappy—finished with a grapefruit twist for a fresh aromatic lift.
Microbadges
~ No microbadges ~
Recipe source
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Base ingredient
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Tequila blanco
Calories
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209 calories
Garnish
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Twist of grapefruit
Alcohol content
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21.3% | 2.26 units units of alcohol *
Method
How to make a Oaxacanite
Serves 1 · Takes 5 minutes
- Mezcal 30 ml, Tequila blanco 30 ml, Honey syrup 22.5 ml, Lime juice 22.5 ml, Angostura Aromatic Bitters 2 dashes
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- Add the mezcal, blanco tequila, honey syrup, lime juice, and bitters to a cocktail shaker
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- Fill the shaker with ice and shake briskly until well-chilled and properly diluted, about 12–15 seconds
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- Double strain into a chilled cocktail glass
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- Express a twist of grapefruit over the surface and use it as garnish
~ Honey syrup specified is 3:1 (honey:water). Angostura bitters volume estimated at ~1 ml total for 2 dashes for ABV calculation. ~
Power tips
Elevate the Oaxacanite with these master mixologist tips
- Build a “mezcal backbone” instead of a smoke bomb: choose a balanced espadín (cooked agave + light smoke) and keep the blanco tequila bright and peppery. If your mezcal is very smoky (or high-ester), split it 20 ml mezcal / 40 ml blanco tequila to preserve the Oaxacanite’s intended persuasion—smoke as seasoning, not the headline.
- Tune the honey syrup to the lime: use a 3:2 honey-to-water syrup (by weight) for richer mouthfeel without cloying sweetness, and warm it just enough to dissolve—never boil. Honey varies wildly; if it’s a dark varietal (buckwheat, chestnut), drop syrup to ~20 ml or add a tiny pinch of salt to sharpen the finish and prevent the honey from reading “heavy.”
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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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