Oaxacan Summer

CHRISTOPHERSHANE_CANNONGREEN_04292015_46759-1-682x1024

Photo credit | Christopher Shane

The Local Palate says the Oaxacan Summer “could be your official drink of the season. Yep, we’re calling it.” Here’s the recipe so you can settle in and have a sip of summer.

The Oaxacan Summer Recipe
by Cannon Green bartender Hilary Curry
Serves 1

Ingredients
2 ounces Vago Espodin Mezcal
½ ounce Ancho Reyes
6 blueberries
½ ounce lime juice
¼ ounce agave nectar
2 slices fresno chili
Lime wheel for garnish


Directions
Place all ingredients excepting garnish in shaker and shake then pour into highball glass filled with ice. Garnish with lime wheel.

Join us for Happy Hour (weekdays, 5 – 7 pm) at the bar and ask Hilary for the Oaxacan Summer!

Food for Thought

From happenings in the neighborhood to special events at Cannon Green, to Chef Scatena’s culinary musings, we’re posting here. We’d love for you to join the Cannon conversation, and spread the word.