Oaxacan Dead

Name: Oaxacan Dead
Ingredients: 1.5 oz Joven Mezcal; .5 oz Rothman & Winter Orchard Apricot; .5 oz Falernum; .5 oz Lime Juice; 1 dash(es) Peychaud's Bitters; 1 dash(es) Fee Brothers Orange Bitters

+ 3 Likes

By Andy Boimila

Submitted on: November 15, 2022

Tropical

Advanced Palate

A zombie riff created by Ethan Armstrong of the now shuttered Deep Ellum in Boston. Ethan wanted to include this on an opening tiki menu, it’s a Zombie riff inspired by the later 1950s Zombies that included apricot liqueur. However due to some setbacks that menu never saw the light of day.

Ingredients

1.5 oz
Joven Mezcal

.5 oz
Rothman & Winter Orchard Apricot

.5 oz
Falernum

.5 oz
Lime Juice

1 dash(es)
Peychaud's Bitters

1 dash(es)
Fee Brothers Orange Bitters

Instructions

Garnish

mint sprig and lime wheel

Build

Frappe & Dump

Glass

Old Fashioned/Rocks

Estimated strength

About 23% ABV (estimate)

By Andy Boimila

YouTube Creator

Home bartender and part time bartender at Wusong Road in Cambridge, MA. Specializing in mixing up classic and modern tiki drinks at home. On Instagram and TikTok @mixinguptiki On YouTube at Mixing Up Tiki...

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Combine all ingredients into a shaking tin with pebble ice. Whip shake for 5-8 seconds. Open pour into glassware. Top with more ice. Garnish and enjoy.

Editor's Note

Mezcal replaces rum in this Zombie riff, trading molasses depth for smoke. Apricot liqueur and falernum provide a spiced, stone-fruit backbone that keeps the drink bright and complex.

Links

external video (rehome failed)

Ratings & Comments (1)

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Crafted Pour

22 April 2026

This looks like a fantastic tiki-style sipper! The combination of smoky mezcal with apricot and falernum sounds absolutely delicious. Thanks for sharing the great backstory on this recipe from Deep Ellum!