I was originally planning on using celery based off of the success of the Lamplighter at Chez Henri and based off how well celery flavors pair with tequila, pisco, gin, Batavia Arrack, and aquavit, and I had searched around for recipe possibilities. Then on Tuesday, I attended USBG Boston-sponsored mezcal talk given by Misty Kalkofen at Brick & Mortar. Afterwards, I looked at the recipe page for Del Maguey and I spotted a pair of cucumber drinks. While I may go back and make the other, the one I chose for this event is the recipe of the month, Going Back to Mezcali by Donato Alvarez who crafted this libation at the Sixth Engine in Washington, D.C.
Going Back to MezcaliEssentially, the Going Back to Mezcali appeared like a cucumber-flavored Last Word-inspired riff, and I was drawn in for I recalled how well cucumber paired with Yellow Chartreuse in Rob Kraemer's Down at the Dinghy. Once mixed, the Going Back to Mezcali offered a cucumber aroma with a hint of mezcal. A lime and vegetal sip led into a swallow that presented cucumber and Yellow Chartreuse flavors. Perhaps I underestimated the potency of the cucumber, and I should have used a quarter inch so that it did not dominate as much.
• 3/4 oz Del Maguey Mezcal Vida
• 3/4 oz Lime Juice
• 3/4 oz Yellow Chartreuse
• 3/4 oz Aperol
• Cucumber (1/2 inch, see tasting notes below)
Muddle the cucumber, shake with ice, and double strain into a cocktail glass. Garnish with a cold-smoked lime peel (subbed cucumber slice).