Pearl Of Puebla

from PDT

  • 2 oz. Sombra Mezcal
  • .75 oz. Yellow Chartreuse
  • .75 oz. Lime Juice
  • 4 sprigs Oregano
  • 1 barspoon Ricard Pastis
  • 1 barspoon Agave Syrup

Muddle the oregano and agave nectar. Add everything else, then shake with ice and fine-strain into a chilled coupe. No garnish.

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. —Jim Meehan, Winter 2008