Pearl of Puebla
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Ingredients
- 2ounces Sombra mezcal
- ¾ounces yellow Chartreuse
- ¾ounces freshly-squeezed lime juice
- ⅛ounces Ricard pastis
- ⅛ounces agave syrup*
- 4sprigs fresh oregano
Nutritional analysis per serving (1 servings)
244 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Muddle lime juice, agave syrup and oregano in a mixing glass. Add remaining ingredients, along with ice, and shake. Double-strain into a chilled cocktail glass.
- *To make the agave syrup, combine equal parts agave nectar and water.
Private Notes
Comments
Delicious combination of ingredients, but "sprigs" in the recipe is subjective. I've found success with 2-3, 2"-3" sprigs. If you have full, 5" sprigs full of leaves, even a single one would do not to overpower the other flavors. You can also easily use agave nectar instead of making the syrup, and substitute absinthe for pastis if thats what you have on hand. I've had success with the absinthe, which I think also helps round out the vegetal flavors of oregano better than pastis. Cheers!
Smelled and tasted like a cleaning agent—we couldn’t stand it. Did I overdo it while muddling the oregano? Perhaps I had too much oregano in the end? I made two at once (my first mistake- should have tested it) thus used 8 sprigs of oregano. The sprigs were 4-5 inches long.
Had this in Bangkok at Vesper -- originally a NYC cocktail I believe. It's superb!
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