1 1⁄2 | oz | Mezcal |
1⁄2 | oz | Green Chartreuse (Jalapeno pepper infused - see note) |
3⁄4 | oz | Lime juice |
1 1⁄2 | t | Agave syrup |
Instructions
Shake ice-filled rocks glass. Garnish with the lime wheel.
Notes
To make jalapeno-infused green Chartreuse, quarter one large jalapeno pepper and add all the pieces to a 750-ml bottle of green Chartreuse; let steep for 72 hours. (For a 375-ml bottle, use half a pepper.)
To make the agave syrup, combine 1 part water and 2 parts light agave nectar.
History
Reigel modified. less chartrues. less agave
From other users
- Original was too sweet and too much chartruese. Friends fixed with small dial back on both.
- Used muddled jalapeño, instead of infused
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2 Comments
Curated this somewhat: The
Submitted by Zachary Pearson on
Curated this somewhat: The noters were duplicated - one set was removed. Added a note to the Chartreuse to reference the infusion. Updated attribution, and a link to the recipe.
Thanks. By the way, works
Submitted by D Harper on
Thanks. By the way, works nicely even with un-infused Chartreuse.