Last of the Oaxacans

I love a good mezcal twist on a popular cocktail. The smoky agave spirit can bring out a whole new dimension in existing recipes. So when I saw this Last Word variation with mezcal and serrano pepper, I knew I had to try it. The Last Word is one of my all-time favorite cocktails. The recipe is incredibly easy to remember, too: equal parts gin, Green Chartreuse, Luxardo maraschino liqueur, and lime juice. Swap out the gin and shake in a small slice of pepper, and you get the same delicious sour-sweet-herbal flavor of a Last Word with some extra smoke and spice. Ditch the margaritas next time you have Mexican and make one of these. It's an excellent cocktail.

History: This is another great one from Nick Caruana, who writes The Straight Up. You may remember him from the Basil Cranberry Julep and the Dillionaire. The name is a play on the Last Word; Oaxaca is the Mexican province where most mezcal is made.

Last of the Oaxacans

3/4 oz. mezcal
3/4 oz. Luxardo maraschino liqueur
3/4 oz. Green Chartreuse
3/4 oz. lime juice
1 half-centimeter slice serrano pepper

Combine all ingredients, including the pepper slice, in a shaker. Add ice and shake until chilled. Double-strain into a cocktail glass. Garnish with a slice of serrano pepper.

Recipe from Serious Eats.