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Oaxacan Roja

2 oz Mezcal
1⁄2 oz Cynar 70 (Cynar also accepted)
1⁄2 oz Maraschino Liqueur, Luxardo
2 ds Orange bitters
1 Maraschino cherry (as garnish)
Instructions

Stir. Up. Strain to Nick & Nora glass. Garnish with maraschino cherry

Cocktail summary
Created by
Ron Umphenour and Matt Sullens, Moxie Bar, San Diego
Year
2020
Is an
authentic recipe
Reference

https://youtu.be/F4dqgzFFTS0

Curator
Not yet rated
User rating
4 stars
(5 ratings)
Yields Drink

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From other users
  • I really like this - the combination of the Cynar 70 and the Mezcal give it a certain amount of funkiness. And the Maraschino is a perfect counter to sweeten it just enough. Very interestintg. After tasting, I also added a couple saline drops.
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Comments
stirred commented on 12/31/2024:

Made with
2 Banhez
1/2 Cynar 70
1/4 Maraska + 1/4 Mariquinhas ginja
2 ds Regans orange bitters
Cherry
BFC
Good, but pretty austere.
Added several drops saline - improved. Almost buttery.
Added 2 bar spoons Stone Barn Nocino green walnut liqueur.
Ahh yeah! This is the way. Sweet and savory. Soothing in winter.