Cold Brew Cocktail Recipe - The Oaxacan Slap Cocktail
Best enjoyed while lounging in a beach chair on a hot summer day. Also works great as a "hair of the dog" remedy.
1.5 oz Mezcal
0.75 oz Coffee Liqueur (e.g. Mr. Black's)
0.5 oz Groundwork Cold Brew Concentrate
0.5 oz Cola syrup* (recipe below)
0.5 oz Lime Juice
0.25 oz Ginger Syrup* (store bought or recipe below)
2 Dashes Habanero Bitters (e.g. Scrappy's Fire Tincture)
Mint Garnish
Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a highball glass filled to the top with ice. Garnish with mint. Enjoy!
Cola Syrup
Simmer 12oz Cola and two cinnamon sticks for 5 minutes in a small saucepan. Add 1/4 cup sugar and stir until dissolved. Remove from heat and let cool. Store in an airtight containter in the fridge.
Ginger Syrup
Ingredients:
1 cup water
1 cup fresh ginger root, peeled and chopped into 1 inch cubes
1 cup sugar
Add all ingredients to a small saucepan and bring to a boil. Stir occasionally until all sugar is dissolved.
Once dissolved, turn off the heat and let the ginger steep and cool for 15 minutes. Pour all of the contents of the saucepan into a blender and blend until smooth. Strain through fine mesh strainer. Allow to cool completely and store in an airtight container in the refrigerator.