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HOMERECIPESCOCKTAIL RECIPES


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Oaxacan Cross

Peppery mezcal adds a layer of smoky intrigue to this citrus- and Port-flavored Collins.

 

2 oz. mezcal
3/4 oz. fresh pineapple juice
1/2 oz. fresh lemon juice
1/2 oz. ruby Port
1/2 oz. maraschino liqueur
1/4 oz. ginger syrup
Tools: shaker, strainer
Glass: Collins
Garnish: orange peel

 

Combine all ingredients and shake with ice cubes. Strain into an ice-filled Collins glass and garnish.

 

Chris Lane, Lolinda, San Francisco


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