D.C. Drink of the Week: Oxacan Swizzle at Oyamel

We’ve already mentioned the fifth annual Tequila and Mezcal Festival, currently underway at José Andrés’ Oyamel. This fun-filled monthlong celebration sure to banish any lingering winter doldrums with a parade of tropical sips.

Joe Cleveland and the rest of the beverage team at the Penn Quarter Mexican have crafted some winners, and among our favorites is the Oxacan Swizzle. Mezcal has long been distilled in the highlands of Oxaca from the native-growing maguey plants. (Side note: it’s maguey — not agave — that can sometimes have larvae inside, giving rise to the myth of the “worm” found in bottles of Mexi-spirits).

This swizzle (a type of cocktail that is served over tightly-packed, crushed ice) mixes the spicy spirit with hardy ruby port, apples, lime and ginger to create a zingy, tasty drink.

Oxacan Swizzle

1 oz. Mezcal Vida
¾ oz. ruby port
¾ oz. fresh pressed apples
¾ oz. fresh lime juice
1 oz. ginger syrup
2 dashes orange bitters
2 dashes Angostura bitters

Combine ingredients in shaker with large ice cubs, shake to mix well. Fill highball glass with crushed ice and strain liquid in. Garnish with a cinnamon swizzle stick and compressed apple chip (if you happen to have those on hand... if not, stop in to try the real deal).