1 oz St. Germain
1/2 oz Punt e Mes
1/2 oz Lime Juice
1 barspoon Mezcal
Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.
On Sunday evening, I decided to travel to Washington Street in the South End and finally visit The Gallows. I arrived just as a seat at the bar opened up, and when I sat down I was greeted by head bartender April Wachtel who I had briefly met at Tales of the Cocktail in July. Upon perusing the menu, the Chupacabra -- both for its ingredients and its name -- stood out as a good starting point. I mean, a tequila drink named after one of the wonders of modern cryptozoology?