Daniel Osborne, the beverage director at Portland, Ore.’s Abigail Hall in the Woodlark hotel, has fun with agave, pulling inspiration from the orange creamsicle for this cocktail. Banhez mezcal and Dolin génépy get a citrus kick from fresh orange and lemon juices, unfolding with minty intrigue from a mint simple syrup that enhances the smoke of the mezcal.
This recipe originally appeared as part of “11 Tequila and Mezcal Cocktails to Drink in Bars Now.”
- 1 oz Banhez mezcal
- 1/2 oz Dolin génépy
- 1 oz Orange juice
- 1/2 oz Fresh lemon juice
- 1/2 oz Mint simple syrup
- 2 dashes Angostura bitters
- Garnish: Orange peel
Add all ingredients into a shaker with ice and shake.
Double-strain into a rocks glass over fresh ice.
Garnish with an orange peel.