Renée Comet
Oaxacan Swizzle
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Oaxacan Swizzle

Owen Thompson, Michael Iglesias, and Joe Cleveland, ThinkFoodGroup / June 2012

This recipe originally appeared in Advancing Agave.

• 1 oz. Mezcal Vida
• 3/4 oz. ruby Port
• 3/4 oz. fresh pressed apple juice
• 3/4 oz. lime juice
• 1 oz. ginger syrup (see below)
• 2 dashes orange bitters
• 2 dashes Angostura Bitters
• 1 compressed apple chip (see below)
• 1 cinnamon stick
• 1 sliver sugar cane

In an ice-filled Collins glass, combine Mezcal, Port, juices, ginger syrup, and bitters. Swizzle by spinning a swizzle stick or bar spoon in the glass. Add more ice as needed and garnish with apple chip, cinnamon stick, and sugarcane sliver.

Ginger simple syrup:
• 2 medium-size ginger roots (about 375 g)
• 1/2 L granulated sugar
• 1/2 L hot water
• 2 jalapeño chiles (about 25 g)
• pinch of salt

Chop ginger into small pieces; place in a pot with sugar and water; bring to a boil. After 15 minutes, reduce heat and simmer for an additional 15 minutes. Remove from heat to cool. Blend, then strain.

Compressed apple chips:
• 1 to 2 large apples
• 3/4 oz. Ruby Port
• 3/4 oz. fresh pressed apple juice
• 3/4 oz. lime juice
• 1 oz. ginger syrup

Slice apples across the core into slices about 1/4 inch thick. Place slices into a Cryovac with Port, apple juice, lime juice, and ginger syrup to compress and leave overnight. Remove slices and place in a food dehydrator for two days at 135°F.