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Hotel Oaxaca
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Hotel Oaxaca

Course Drinks
Keyword Dolin Dry vermouth, Frozen limeade, mezcal, Peach liqueur, pineapple

Ingredients

  • 1 oz. Banhez mezcal
  • 1 oz. Dolin Blanc vermouth
  • ½ oz. Stirrings peach liqueur
  • ¾ oz. Pineapple juice
  • ½ oz. Lime juice

Instructions

  • Build in a shaker over ice.
  • Shake and strain into a coupe glass.
  • Garnish with a lime wheel.

Notes

Matthew Van Xanten, bar manager at Maya Mexican restaurant in Charleston, SC, created this recipe.