Pearl of Puebla

Name: Pearl of Puebla
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

By Jim Meehan

March 20, 2013

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

TagsCocktail Alcohol Beverages Chartreuse Liqueur Mezcal Mexican Latin American Lime Citrus Fruit Oregano Herbs & Spices Cookbooks

Recipe notes

José Andrés Recipes Worth Bookmarking

Like carrot farro salad and chicken paella.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

Paella de Pollo con Verduras

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Miso-Peanut Hibachi Chicken

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.