Plus her signature Mezcal Old Fashion recipe
Meet our Chef Series collaborator, Chef Bricia López. She’s an entrepreneur, cultural ambassador, and a key figure in the Los Angeles gastronomic scene. Through her family’s James Beard award-winning restaurant, Guelaguetza, in Los Angeles' Koreatown she and her siblings have put Oaxaca cuisine and culture at the forefront of today’s dynamic culinary scene.
López is one of America's foremost authorities on Oaxacan culture and cuisine and is credited with helping to popularize mezcal in the United States. The New Yorker has even called her the “queen of mezcal”. In 2019, she helped open Las Vegas' first ever mezcal bar – ‘Mama Rabbit’ inside the Park MGM.
Bricia being such a cocktail connoisseur, it only made sense that she collaborate with Poco x Clay to bring y’all signature copitas. These gorgeous ceramic gloss copitas come in four different colors (yolk yellow, black, white, and blue). They’re the perfect size for a mixed drink and will keep it ice-cold for long periods of time.
The queen of mezcal herself shared an original and delicious cocktail recipe that is easy to make at home.
Oaxaca Old Fashioned:
- 1 solid ice cube
- 1/2 oz mezcal
- 1 tsp agave syrup
- 2 drops saline water
- 3 dashes mole bitters
- expressed oil from orange peel
In your copita add ice cube, mezcal, syrup, and saline water. Stir, then add three dashes of mole bitters and expressed oil from an orange peel. Garnish with orange peel. Salud!