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HomeAlcoholWhat I’m Consuming Now: Mike Grave and the Oaxacan On Sunshine

What I’m Consuming Now: Mike Grave and the Oaxacan On Sunshine


Mike Grave is bar supervisor at George’s on the Cove in La Jolla, CA.

Catedral Mezcal is from the state of Oaxaca, so the Oaxacan On Sunshine drink is a play on the enjoyable music Strolling On Sunshine by Katrina & The Waves. We at all times attempt to have a minimum of one mezcal drink on the cocktail listing, and for this one, the refined spice of the new honey and charred jalapeño compliments the sunshine smokiness of the mezcal.  

Now we have been working with Catedral for a pair years now and we respect that the maestro mezcaleros who create their product are additionally fairness house owners of the U.S. model, which is exclusive. 

This drink is actually a Margarita utilizing mezcal and honey as a substitute of tequila and agave syrup, which gives a richer profile. By leaving the char on the jalapenos after we make the new honey, it provides the ultimate product a pleasant roasty taste layered on to the spice and vegetal character from the jalapenos. The refined smokiness of the mezcal enhances each the spice and roasty notes. 

For our lime juice, we use a method known as “tremendous juice” that makes use of the entire fruit as a substitute of simply squeezing. By supplementing the naturally occurring acids, the tip product is far more environmentally pleasant and follows our aim towards zero-waste within the bar.

Oaxacan On Sunshine

Key phrase sizzling honey, lime, mezcal
  • 2 oz. Catedral Espadin mezcal
  • 1 ½ oz. Lime juice
  • 1 ¼ oz. Sizzling honey*
  • Mix all components in a shaker.

  • Add ice and shake vigorously for 10-15 seconds.

  • Pressure into glass for serving over contemporary ice.

  • Garnish with contemporary jalapeno ring.

* For Sizzling honey: Char 2 jalapenos straight over flame (oven broiler will work as properly). Let cool, then slice into rings. Mix 5 oz. honey and 5 oz. water and blend properly, then add the jalapenos. Let sit for a minimum of 3 hours earlier than straining out the jalapenos.
The mixologists at George’s on the Cove in La Jolla, CA, created this recipe.

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