Edible Monterey Bay

The Deadwood Cocktail

Courtesy of Jonathan Jeronimo, bar manager of the historic Terry’s Lounge at Cypress Inn in Carmel

Jeronimo says the primary purpose of this cocktail is to up the brightness mezcal has to offer while adding flavors that mate with its rich smokiness. “Ilegal Mezcal gets a spicy friend with the poblano chile liqueur, plus basil and yellow chartreuse for an herbaceous aspect,” he says. “That all gets refreshed with the cooling cucumber and lime juice.”

2 ounces Ilegal Mezcal
½ ounce agave nectar
½ ounce yellow chartreuse
½ ounce Ancho Reyes Poblano Chile Liqueur
¾ ounce lime juice
2 to 3 thin cucumber slices
4 to 5 basil leaves

Gather cucumber and basil in a shaker, pour 2 ounces of Ilegal Mezcal over ingredients and muddle with a cocktail muddler or a large spoon until cucumber is slightly crushed into pieces. Then add the rest of the ingredients and some ice to the cocktail shaker, and shake thoroughly. Double strain over a big ice cube in a rocks glass.

About the author

+ posts

At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

Facebook