Peachy Green
It’s a few days early, but happy Mezcal Day! This is my entry for a competition hosted by @mezcalcampante, @mezsal_salts, @abarabove, and @root23simplesyrups. The drink I made brings the fruitiness of peach and the herbaceous of several aromatic herbs, bound together by the magic of mezcal (and it’s good friend chartreuse).
The syrup is a bit of a hybrid. First, I made an oleo saccharum with lemon peels (muddle sugar + fresh lemon peels, sit for 1-2 hours). I then muddled fresh peach to the mix and added fresh lemon thyme + lemon balm (both from my garden), and dried bay leaf. After 1-2 days (with occasional stirring), the solids were drained out, leaving a bright, citrusy, peachy syrup with plenty of herbal depth.
I complemented the “greenness” with a homemade lemon verbena-infused vodka (see post from 7/19/21), celery bitters, and green chartreuse. The bright, lemon-y herbs were brought front and center with the garnish— both fresh (for smell), and dried via a blended salt (for taste). I have to say, this one was really something special. It was a good reminder I need to feature mezcal more often.
Recipe
1.5oz Mezcal
0.5oz Lemon verbena vodka
0.33oz Green chartreuse (@chartreuse1605)
0.75oz Lemon/peach/herb syrup
0.75oz Lemon juice
2 drops celery bitters (@scrappysbitters, gifted)
Garnish: dried lemon verbena + dried lemon thyme + salt
Shake all ingredients with ice until chilled. Double strain over #clearice cube into double OF glass with blended salt. Garnish with fresh peach and herbs used in the drink. Cheers!!