Cocktail Spotlight } Oyamel's El Pescador

If you’re reveling in the early arrival of spring, consider toasting the amazing weather by partaking in Oyamel’s annual Tequila & Mezcal Festival, which runs through Sunday.

(This afternoon, 3/15, the bar will host a free tequila tasting from 4-6 p.m.)

This week the restaurant is offering a delightful collection of tequila cocktails dreamed up by Joe Cleveland and his team, along with tasty plates designed to welcome the spring weather.

One of my favorite offerings, the “El Pescador” (The Fisherman), is a refreshingly tart concoction that combines three tequila varieties with honey syrup, Orange Curacao, Velvet Falernum, Maraschino liqueur, fresh grapefruit and lemon juice.

General manager Michael Iglesias lovingly refers to the drink as a “tiki-inspired tequila punch” and this sipper definitely evokes seaside longings.

If you can’t make it to Oyamel this week, we’ve got the recipe, below. Mix up a batch of the El Pescador, with a side of guacamole, and throw your own fiesta.

El Pescador 
courtesy of Oyamel

makes 1 drink

0.75 ounce Herradura Blanco
0.75 ounce Herradura Reposado
0.75 ounce Herradura Anejo
0.5 ounce honey syrup
0.5 ounce Orange Curacao
0.5 ounce Maraschino
0.5 ounce Velvet Falernum
1 ounce grapefruit juice
0.5 ounce lemon juice

Shake all of the ingredients over ice. Strain into a wine glass over hand-cracked ice. Garnish with slices of grapefruit and a lemon twist.

Ashlie Hughes is pursuing her longtime dream of writing about food and travel. During her free time she enjoys trying new restaurants, searching for the perfect cocktail, and daydreaming about traveling the world. She currently writes a column titled The Aperitif and other articles for