Oaxacan Wipeout

 

Our top cocktail at neighborhood Austin mezcal bar La Holly, the Oaxacan Wipeout marries mezcal, pineapple and habanero for a smoky, fruity kick in the agaves. It took me a few attempts to recreate this deliciousness, but I did it for the people.

Oaxacan Wipeout

(Serves 2)

2 oz mezcal
1.5 oz pineapple juice
0.75 oz lime juice
0.5 oz habanero syrup*
0.5 oz egg white
Ground cinnamon to garnish

Shake all ingredients except the egg white with ice. Strain to remove ice. Add egg white and shake again (dry shake). Strain into a chilled coupe glass. Dust the top of the drink with a coupe of dashes of ground cinnamon.

*Habanero Syrup

1 cup water
1 cup sugar
1 habanero pepper, halved and seeded
0.5 tsp ground cinnamon

Bring the water and sugar to the boil, stirring to dissolve the sugar. Reduce heat and add habanero and cinnamon. Gently simmer for 15 minutes and let cool for another 15 minutes before removing habanero. Should keep in the fridge for a few weeks. 

While I generally find assembling special syrups a chore, this one is worth the trouble.