Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Oaxacan Tail

By
Alex Frane
A man with dark hair and beard with a long mustache and glasses leans against a gray wall. He is holding a cocktail and wearing a blue shirt with white dots.
Alex Frane

Alex Frane is a freelance writer based in Portland, Ore. He has been writing about food, drinks and local culture since 2013, with a primary focus on spirits, cocktails, and bartending. He has interviewed dozens of bartenders from across the country, and visited some of the country’s top cocktail destinations.

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Updated 11/16/20
Oaxacan Tail cocktail
Image:

Liquor.com / Tim Nusog

This mezcal- and amaro-based coffee cocktail was cooked up as a brunch drink for Esters Wine Shop & Bar in Santa Monica, Calif. This Mexican-themed drink packs a zing from agave and mole bitters and can be mellowed with a bit of cream. While the recipe calls for Foro amaro, other amari can be easily substituted, such as Ramazzotti, Cynar or Averna.

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Ingredients

  • 1 ounce Foro amaro
  • 3/4 ounces mezcal
  • 1/4 ounce Tapatio blanco tequila
  • 2 ounces cold-brew coffee
  • 15 drops chocolate mole bitters

Steps

  1. Add all ingredients to a mixing glass with ice and stir until well-chilled.

  2. Strain into an Old Fashioned glass over a large ice cube.