Last Train To Oaxaca Recipe

Make vanilla syrup

Combine 1 cup sugar and 1 cup water in a small saucepan. Split the vanilla bean lengthwise and scrape seeds into the pan, then add the pod (or add 1 tsp pure vanilla extract at the end if using extract). Heat over medium, stirring until sugar dissolves. Bring just to a simmer, then remove from heat and let steep 20–30 minutes for better flavor. If using extract, stir it in after cooling. Strain into a clean jar, discard solids, cool to room temperature and refrigerate. Syrup will keep 2–3 weeks.

Make cinnamon syrup

Combine 1 cup water and 1 cup sugar in a small saucepan with 3 cinnamon sticks. Heat, stirring, until sugar dissolves. Simmer gently for 5–8 minutes to infuse. Remove from heat and let steep until cool for a stronger flavor (30–60 minutes). Strain out cinnamon sticks and store syrup in a sealed jar in the refrigerator for up to 2 weeks.

Chill glass

If you prefer, place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you mix the cocktail.

Combine ingredients

In a mixing glass, add 1.5 oz añejo tequila, 0.5 oz Los Amantes Joven mezcal, 0.75 oz Lillet Blanc, 0.5 oz vanilla syrup, 0.25 oz cinnamon syrup, 0.25 oz fresh lime juice and 2 dashes orange bitters.

Stir and dilute

Add a large piece of ice or a few large cubes to the mixing glass and stir briskly for 20–30 seconds (or about 15–20 full turns) until well-chilled and slightly diluted. Aim for proper balance so the alcohol, smoke and sweet spices meld.

Strain

Double-strain (if desired) into the chilled coupe or Nick & Nora glass using a hawthorne and fine mesh (or just a julep/stream strainer) so the drink is clear and silky.

Garnish & finish

Express an orange twist over the drink by pinching the peel to release oils, then rub the rim and drop it in. Optionally grate a small amount of fresh cinnamon over the top (lightly) for aroma. Serve immediately.