With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders's French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.
Cooks' Note
Jim Meehan, Winter 2008
Recipe information
Yield
1 drink
Ingredients
2 oz. Sombra Mezcal
.75 oz. Yellow Chartreuse
.75 oz. Lime Juice
4 sprigs Fresh Oregano
1 barspoon Ricard Pastis
1 barspoon Agave Nectar
Preparation
Step 1
Muddle the oregano and agave nectar
Step 2
Add everything else, then shake with ice and fine-strain into a chilled coupe
Step 3
No garnish
From The PDT Cocktail Book by Jim Meehan, (C) © 2011 Sterling Epicure
