New Old Oaxacan
Thomas J. Story
Dana Rodriguez is not only a chef; she’s also behind Doña Loca mezcals and tequilas. For her new Denver restaurant Cantina Loca, beverage manager Nicole Rezner created this cocktail with simple syrup and bitters, but here added a few more ingredients for a pre-batched version. “Our Espadìn mezcal has a smooth, rich mouthfeel,” Rodriguez says, “which makes it excellent to use in unfussy cocktails like this one.”
This recipe and other camping cocktails like it can be found in "You Can Make Delicious Cocktails While Camping. We’ve Got the Recipes," featured in Sunset's 2022 Outdoor Living issue.
How to Make It
1
The night before leaving for a camping trip, pour the bottle of Espadín into a container and add lemon peels, piloncillo, cinnamon sticks, and bitters. Seal, and let sit overnight. The sugar should completely dissolve.
2
The next morning, strain the mezcal into a large bowl or pitcher, and pour back into the bottle or another vessel. Then you have a ready-made batch to share around a fire!
Ingredients
1 bottle Doña Loca Espadín mezcal
peels of 4 lemons
1 whole piece piloncillo (Mexican brown cane sugar)
4 cinnamon sticks
1 oz Angostura bitters
Directions
1
The night before leaving for a camping trip, pour the bottle of Espadín into a container and add lemon peels, piloncillo, cinnamon sticks, and bitters. Seal, and let sit overnight. The sugar should completely dissolve.
2
The next morning, strain the mezcal into a large bowl or pitcher, and pour back into the bottle or another vessel. Then you have a ready-made batch to share around a fire!
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