A.O.C. just debuted a new summer cocktail menu crafted by Ignacio Murillo to welcome the changing seasonal produce and warmer temperatures. Since we love us honeydew season, we are really digging the Campesino cocktail. Adding in mezcal and jalapeño with more summer fresh flavors of basil, the Campesino gives a sweet and spicy vegetal for anyone who is a spicy marg fan.
Ignacio Murillo, who started his bartending career as a busser at the OG A.O.C. at 3rd & Crescent Heights, has now taken center stage and is running A.O.C.’s bar program featuring seasonally motivated cocktails created to pair with Chef Suzanne Goin’s market menu offerings. He shares of the Campesino cocktail, “Campesino is the Spanish word for hard-working farmers. This cocktail is inspired by my garden, where I grow honeydew melons, green basil and jalapenos. I thought it would be interesting to base a mezcal cocktail with these ingredients combining summer fruit and herbs with the spiciness of a native chile.”
Campesino Cocktail Recipe
Photo credit Suzanne Lanza
- 3/4oz mezcal
- 3/4oz tequila
- 1oz lime juice
- 1oz honeydew melon puree
- 3/4oz basil syrup
- ⅛ oz jalapeno juice
Combine all the ingredients in a shaker cup and shake it and strain it in a coupe glass. Garnish with a basil leaf or dehydrated lime.
A.O.C. Details (Two Locations)
- 8700 W. 3rd Street, Los Angeles, CA 90048,
- 11648 San Vicente Blvd., Los Angeles, CA 90049
https://www.aocwinebar.com/, instagram.com/aocla/
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