2 oz mezcal (Ilegal reposado)
1 oz sweet vermouth
1/4 oz green Chartreuse
2 dashes mole bitters
orange peel, for garnish
Stir with ice and strain into a chilled cocktail glass.
This is a cocktail Dave Shenaut and I came up with during a jam session working with Ilegal Mezcal’s line of spirits.
1 1/2 oz mezcal (Del Maguey Vida)
Sidral Mundet sour apple soda
Build in an ice-filled pint glass, stir gently, and serve.
This is a drink I created with Nick Zukin for his excellent guisado restaurant, Mi Mero Mole. Photo courtesy of Allison Jones, who wrote up a full opening report at Portland Monthly and made the Señor Brown look ten times better than I could have done with my own camera.