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Epicurious

Pearl of Puebla

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

  1. 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
TagsCocktailAlcoholBeveragesChartreuseLiqueurMezcalMexicanLatin AmericanLimeCitrusFruitOreganoHerbs & SpicesCookbooks
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