Created by our dear reader, Kyle Probst, in circa 2012 at the 4 Olives Restaurant and Wine Bar in Manhattan, KS. It is a margarita variant that uses a Caribbean orange liqueur to add additional depth, green chartreuse that plays well with the earthy notes of tequila and mezcal along with grapefruit and lime. The drink was a crowd favorite and featured on the cocktail list until 4 Olives closed in 2018.

A State of Oaxaca

Kyle Probst

4 from 1 vote

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Servings 1 cocktail

Ingredients

 

OZML

• 2 oz Blanco Tequila Milagro Silver
• 1/2 oz Mezcal Del Maguey Vida
• 1/2 oz Green Chartreuse
• 1/2 oz Orange Liqueur Le Creole Shrubb Clement
• 1/2 oz Lime Juice
• 1/2 oz Grapefruit Juice
• 1/4 oz Agave Nectar

Garnish

• Grapefruit Peel

Instructions

 

• Combine ingredients in Boston shaker.
• Shake well and double strain into chilled coupe.
• Garnish with grapefruit peel (express oils over drink).
• Enjoy!

Notes

Orange liquor:

Best = le creole shrubb clement

Better = pierre Ferrand dry curaçao

Good = Cointreau

Keyword 2010s, A State of Oaxaca, Agave Nectar, blanco tequila, Clement Creole Shrubb, grapefruit juice, grapefruit peel, Green Chartreuse, Kyle Probst, lime juice, manhattan, Mezcal, orange liqueur, Tequila