Pearl Of Puebla
Recipe:
- 60ml mezcal
- 22.5ml Chartreuse Jaune
- 22.5ml fresh lime juice
- ca. 3,75ml (1/8oz) agave syrup
- ca. 3,75ml (1/8oz) absinthe or pastis
- 4 sprigs of fresh oregano (15-20 x 2-3cm leaves)
Add the lime juice, agave syrup and oregano in the shaker, muddle gently, add the remaining ingredients and shake on ice until sufficiently chilled. Double strain into a prechilled cocktail glass. Garnish with some oregano leaves.
One of my favorite mezcal cocktails ever, probably my most favorite as far as sour templates go. In the nose a wonderful composition of earthy, herbal notes, subtle green freshness and lime zest, but both the absinthe, as well as the Chartreuse can be found if you try. Similar in the mouth, simply a total work of art in ideal balance. Nutty notes on the attack with dry agave and clay soil, then fresh oregano and lime zest lightly dried, then some herbal honey, fennel and chamomile, a touch of mint and anise freshness from the absinthe. Plus a long finish where the fresh ingredients linger with nice agave smoke.
PDT unfortunately uses the far too inaccurate measurement of "sprigs" with the oregano, I have tested it a bit and added something more accurate.
Source: “PDT Cocktail Book” by Jim Meehan, p. 205
