1 oz Neisson Rhum Agricole Blanc
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/4 oz Yellow Chartreuse
1/4 oz Simple Syrup
b) 1/6 Jalapeño Pepper (Deveined, Deseeded)
3-4 leaf Mint
1 cube Demerara Sugar
1 splash Water
Muddle ingredients in (b). Add to that the ingredients in (a) and ice, shake, and double strain into a rocks glass containing a large ice cube.
For my second drink at Craigie on Main, bartender Ted Gallagher wanted to make me a follow up to the Bird Bath. When he asked whether I was in the mood for mezcal or rum, my reply was that either was fine. His response was to choose both and he set to work after he cleared with me that a little heat would be alright.