Pearl of Puebla
Ingredients
- 3 sprig Oregano
- 1 2⁄3 oz Del Maguey Vida Clásico Mezcal
- 3⁄4 oz Yellow Chartreuse
- 1⁄6 oz Pastis
- 3⁄4 oz Lime juice
- 1⁄6 oz Agave syrup
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of oregano sprig.
Method:
- Gently MUDDLE (just to bruise) oregano sprigs (stalks & leaves) in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with oregano sprig.
History:
Created in the winter of 2008 by Jim Meehan, this recipe is from his 2011 The PDT Cocktail Book in which he says, "With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders' French Pearl using two staples of Puebla Cuisine: mezcal and fresh oregano."
Review:
A herbal riff on Audrey Saunders' French Pearl with mezcal in place of gin.
