We've been traveling a lot these last few months. Each time I tell someone that we're going away again, I get the same response: "Another trip? You're really doing it up this winter." Yes, this was the plan a while ago, to get out of Boston as much as possible. After last winter, it seemed absolutely necessary that we spend some time in a warmer climate during the month of February. And then we were asked by Eric's mom if we'd like to take a trip to Mexico with them. They'd be renting a house in San Miguel de Allende, a city in central Mexico that's full of artists, music and American expats. How could we pass that up?
So, that's where we are. Chances are we're sipping on some tequila. Just a guess. I didn't want to leave you all out, though, so here is something I've been anxious to share with you fine folks for a while. I came across this wonderful agave-based drink a few months ago on The New York Times website and knew it would be my kind of cocktail. It's smooth and a touch smokey (from the mezcal) and pretty wonderful to sip on by a roaring fire. But I do need to bring something up. I realize that I did not serve this on the rocks and, well, to be honest, this was an accident (though I consider it to be happy one). I wasn't paying attention and I got caught up in the glassware I was using and forgot that oh, hey! this is supposed to be served on ice. I found this to be perfect just stirred and strained into a cocktail glass. I'm not sure how you feel, but I like my drinks sans rocks during the winter months. I want a drink that will make me feel all warm and fuzzy on the inside and that's exactly how I felt after just one of these. Of course, if you want the rocks, that'd be just fine and dandy.
Oaxaca Old-Fashioned
SourceThe New York Times
Yield 1 cocktail
Ingredients
1.5 ounces reposado tequila
.5 ounces mezcal
1 teaspoon agave nectar
1 dash angostura bitters
Orange peel
Directions
1. Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.
2. Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.
