Cacahuazintle

Written By Daniel Zajic

CACAHUAZINTLE

  • 1½ oz. / 45 ml. mezcal

  • ¾ oz. / 22.5 ml. dry gin

  • ½ oz. / 15 ml. white vermouth

  • ¼ oz. / 7.5 ml. Nixta corn (elote) liqueur

  • 2 dashes grapefruit bitters

  • lemon peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a coupe or Nick and Nora / express lemon peel oil over the surface / garnish with lemon twist

ABOUT
This cocktail comes from Morten Krag (@thecocktail.blog), and it’s basically a smoky, corn-kissed Martini, which is right up my alley. Smoky, savory, and just a touch sweet, it’s named after the heirloom corn used for hominy. This one is a bold, unexpected twist on a classic. Cheers y’all!

Daniel Zajic
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