Oaxacan Sunrise

Inspired by the all too boring tequila sunrise, this epicurean twist hopefully elevates this drink to a new level. Try it out!

Oaxacan Sunrise
2oz Del Maguey Chichicapa mezcal
1oz orange gastrique* (some say shrub)
1/2 oz Briottet Creme de Cassis
1/4 simple syrup
4 drops St. Elizabeth allspice dram
Egg white

After a vigorous dry shake, shake mezcal, gastrique, simple, allspice and egg white with ice for 60-90 seconds. Strain into coup or small goblet. Pour 1/2oz Creme de Cassis gently, so as to watch it sink to the bottom. Garnish with Angostura bitters on top of the meringue.

*Orange Gastrique: 2 cups rice vinegar, 2 cups sugar, 3 cups fresh squeezed OJ, the zest of 2 oranges. Simmer on low for 15 mins. (add an ounce of vodka to lengthen shelf life)


Photos Laurie Dallriva