Weekend In Oaxaca Recipe
400 Conejos Joven Mezcal, Cointreau, pineapple, lemon, ginger beer. Bright, smoky, refreshing
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Ingredients
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Cocktail
Garnish & Prep
Method
Ginger Syrup (if making fresh)
- 1
Peel and thinly slice 1 inch fresh ginger. Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Add the sliced ginger, bring to a low simmer, and stir until sugar dissolves. Simmer gently for 5 minutes to infuse. Remove from heat, let cool to room temperature (30–45 minutes) and strain out solids. Yields roughly 6–7 tablespoons; use 1/2 oz per cocktail. Store refrigerated up to 2 weeks.
Build & Serve
- 2
- 3
Mix cocktail
Fill a cocktail shaker with ice. Add 2 oz 400 Conejos Joven Mezcal, 0.75 oz Cointreau, 1 oz fresh pineapple juice, 0.75 oz fresh lemon juice, and 0.5 oz ginger syrup (or 0.5 oz simple syrup + a pinch of ground ginger).
- 4
Shake
Shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosted. This integrates the juices and softens the mezcal's smokiness.
- 5
Strain & top
Fill the prepared glass with fresh ice. Double-strain the shaken cocktail into the glass to remove ice shards and any pulp. Top gently with 3 oz ginger beer, pouring slowly to preserve carbonation and create a layered, effervescent finish.
- 6
Garnish
Garnish with a lemon wheel and a pineapple wedge or chunk on the rim. Optionally bruise a small mint sprig and tuck it beside the pineapple for an aromatic pop (mint not required).
- 7
Serve
Serve immediately with a straw or stirring stick so the drinker can integrate the ginger beer as desired. The profile should be bright and citrus-forward, with pineapple sweetness, ginger spice, and a smoky mezcal backbone.