Martini Oaxaqueño
This drink, slightly adapted from Cala in San Francisco, is really a hybrid of a martini and a mezcal margarita, made savory, rich, and somewhat salty with the addition of Castelvetrano…
Ingredients
- 4 Castelvetrano olives, for garnish
- 4 ounces mezcal
- 1 ounce Mandarine Napoléon
- 1 ounce fresh juice from 1 lime
- 1 1/2 ounces Castelvetrano olive brine
- 4 dashes Bar Keep Fennel Bitters
Directions
- Chill 2 martini glasses. Thread 2 cocktail picks with 2 olives each.
- Add mezcal, Mandarine Napoléon, lime juice, olive brine, and bitters to a cocktail shaker and fill 2/3 full with ice. Shake until well chilled, about 15 seconds. Strain into chilled glasses, garnishing each with a cocktail pick. Serve immediately.