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
Ingredients
- 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
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
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