Oaxacan Breeze

Travis Tober, Nickel City | Austin, TX

Travis Tober is “obsessed” with Topo Chico, the Mexican sparkling water that’s ubiquitous throughout Texas. “Its assertive bubbles and minerality are perfect for cocktails,” he says. This adaption of a Mojito made with mezcal, Key lime, mint syrup, grapefruit bitters and Topo Chico Grapefruit has heightened flavors and extra-quenching properties due to the sparkling water’s slight salinity.

Ingredients

Serving: 1

  • 1 1/2 ounces mezcal, preferably Sombra Joven
  • 1 1/2 ounces mezcal, preferably Sombra Joven
  • 1/2 ounce Key lime juice
  • 1/2 ounce Key lime juice
  • 1/2 ounce mint syrup (see Editor’s Note)
  • 1/2 ounce mint syrup (see Editor’s Note)
  • 2 dashes Scrappy’s grapefruit bitters
  • 2 dashes Scrappy’s grapefruit bitters
  • Topo Chico Grapefruit
  • Topo Chico Grapefruit

Garnish: Texas Ruby Red or other red grapefruit slice and mint bouquet

Directions
  1. Combine all ingredients in a Collins glass over ice.
  2. Stir to integrate.
  3. Garnish with grapefruit slice and mint.
Editor's Note

Mint Syrup:
6 grams dried spearmint
1 cup hot water

Make a tea from spearmint and water. Strain and add an equal amount of sugar by weight. When sugar dissolves, remove from heat and store up to two weeks in an airtight container in refrigerator.

Tagged: grapefruit, highball, mezcal, Topo Chico

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