Last Train to Oaxaca

4

27. November 2014 by swizzzlestick

I found the Last Train to Oaxaca by Brian Miller (2009) in Death & Co´s Modern Classic Cocktails.

How I would like to sip this exciting tequila-mezcal drink right now on the last train to Oaxaca which really exists (or at least existed)! Did anyone of you take this train?

Ingredients

1 and 1/2 oz. Añejo Tequila, 1/2 oz. Mezcal, 3/4 oz. Lillet Blanc, 1 tsp Donn´s Spices #2 (1 part Vanilla Syrup, 1 part Allspice Dram), garnish: 1 Orange Twist

Preparation

Stir ingredients with ice and strain into a cocktail glass. Garnish with the orange twist.

last train to oaxaca

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4 thoughts on “Last Train to Oaxaca

  1. Couple of perhaps impertinent questions. 1. how does that vanilla syrup hold up compared to say a torani or another more common variety? 2. do you mix the two syrups for the Donn’s Spices in the shaker or prep them beforehand? 3. I note that despite the syrups this is a stirred cocktail, have you tried it shaken and how do they compare? 4. I also note from a couple of your other recipes that you switch back and forth between ml and oz and use TS (i’m assuming tablespoons and not teaspoons) frequently for syrups and juices, is there a method to that or is it just an extraction from the source material where you’re reading the cocktails?

    • Your questions are very welcome!

      Re 1: Very rarely I use vanilla syrup. In this drink it supplements nicely the aromatic Allspice Dram.
      Re 2: In this case I stirred the two syrups beforehand.
      Re 3: I have not yet shaken this drink. But I would like to try it! Do you think shaking opens up the flavors better? What can we expect?
      Re 4: I take the measures which are used in the source material.
      I admit that the abbreviation TS is unclear or even incorrect (for example in this drink I meant teaspoon!, now corrected into tsp). I am going to review my recipes and clarify respectively. Thanks for this advise!

      Cheers

      • R3: I would think it would be largely about dilution and getting an even mix on the syrups. Depending on their thickness shaking could put them into a better solution than mixing and give a more even flavor distribution. Because you often have to stir for 3-5 times as long as shaking to get the same dilution you might wind up with a much more watery drink by stirring than shaking but only actual experience could say for sure.

  2. Thank you so much for your valuable thoughts!

    Cheers,

    Swizzzlestick

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