going back to mezcali

The theme for this month's Mixology Monday (MxMo LXXII) was picked by Rowen of the Fogged in Lounge blog. The theme he chose was "Drink Your Vegetables," and with the spring crops already appearing at the market, it is quite apropos. Rowen elaborated on his theme by describing, "Want to get more vegetables but you're always eating on the run?... Well then, how about a vegetable cocktail? No, not that nice little glass of red stuff Grandma put at each place setting -- we're talking something with a kick in it. You can definitely start with the little glass of red stuff and expand it to a Red Snapper-style drink like a Bloody Mary. Or how about a cucumber-scented cooler like a Pimm's Cup, or maybe a cocktail featuring a vegetable-based ingredient like Cardamaro or celery bitters? Maybe you've been wondering if you can get more mileage out of that juice extractor before consigning it to the garage sale. However you get them in that glass, be prepared for the most fun with vegetables ever."

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 Mezcali
• 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).

Essentially, 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.
So thank you to Rowen for not only hosting this month's Mixology Monday but keeping us all vitamin enriched. And I can't wait to see the round up post for this one. Cheers!