Monday, June 14, 2010


a) 1 oz Del Maguey Mezcal Vida
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 (De-veined, De-seeded)
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.
The drink's nose was rather vegetal and was filled with the aroma of the mint and the greenness of the pepper. The vegetal nature also carried over into the flavor as the sweet minty sip was chased by an herbal swallow tinged with a low level of pepper heat. Mezcal notes also appeared on the swallow; however, it was the first drink where Neisson Blanc did not stand out as a predominant flavor but blended in well with the other ingredients.

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