Oaxaca Caesar Cocktail
Inspired by Death & Co cocktail bar, the genius of the Oaxaca Caesar Cocktail lies in the mixing of tequila and mezcal and then using them in a surprising way to completely reimagine this classic cocktail.
Ingredients
Caesar Rim
- 2 tbsp kosher salt
- 1 lime wedge
Cocktail
- 30 ml tequila blanco
- 7.5 ml mezcal joven
- 150 ml Caesar mix extra spicy
- 15 ml pineapple juice fresh or canned
- ½ tsp lime juice
Grilled Pineapple Skewer Garnish
- 1 pineapple spear 6 × 1 inches
- ½ tsp honey
- pinch Tajín
- 1 long wooden or steel skewer
Instructions
Cocktail
- Pour the salt onto a small plate. Circle the rim of your glass with the lime wedge, then roll the rim in the salt.
- Pour the tequila, mezcal, Caesar mix, pineapple juice, and lime juice into a cocktail shaker (or other mixing vessel). Fill the shaker with ice to just above the top of the liquid and stir with a bar spoon until the outside of the shaker is very cold to the touch.
- Fill the rimmed glass three-quarters full with fresh cubed ice. Strain the contents of the shaker into the glass and top with additional ice if desired. Garnish with the pineapple skewer.
Grilled Pineapple Skewer
- Place the pineapple spear on the skewer. (If you’re using a wooden skewer, soak it in advance so it doesn’t burn.) Over medium-high on pre-heated barbecue, grill the pineapple on all sides until nice char marks develop, approximately 5 minutes per side.
- Remove the pineapple skewer from heat and, while it’s still hot, brush with the honey and dust with a pinch of Tajín.