Oaxacan Haze

Mezcal, Campari and mango syrup are lengthened with soda over crushed ice. Lime supplies acidity in a highball with both smoky and bitter ingredients.

Oaxacan Haze. Highball, crushed ice, uniform pink-orange Campari/mango body and mint sprig.

Active preparation: 5 minutes

Ingredients

  • 22.5 ml Liber & Co. Alphonso Mango Syrup
  • 30 ml Mezcal
  • 7.5 ml Campari
  • 15 ml Fresh lime juice
  • 75 ml Club soda, chilled
  • 1 sprig Fresh mint sprig, for garnish

Instructions

  1. Measure the ingredients for mixing into a shaker. Keep Club soda, Fresh mint sprig aside for finishing.
  2. Add cubed ice, seal and shake firmly for 10–15 seconds.
  3. Strain into a chilled highball glass filled with fresh crushed ice.
  4. Add the measured club soda, chilled and lift gently with a spoon to combine.
  5. Finish with the listed garnish. Serve promptly.