"I definitely knew what this drink would look like long before I developed it, because I found myself leaning towards green flavours that have a great affinity with a smoky, vegetal mezcal. Green pepper and shiso enhance those herbal, peppery notes, while the apple liqueur and manzanilla bring a crisp, sweet fruitiness that rounds things out. I had so much fun with this one that it's one of my favourite recipes to date."
"To infuse the mezcal, put the shiso and mezcal in a blender, blitz for 10-15 seconds, then pour into a mason jar or similar. Add the sliced pepper, seal and leave to infuse for 48 hours, then strain through coffee filter paper so long as it's strained properly, the infused mezcal will have an almost indefinite shelf life, so there's no need to store it in the fridge."
The drink is inspired by the green tree snake and features an emerald hue with a chilli-thread garnish that mimics a tongue. Shiso and green pepper are infused into mezcal to emphasize smoky, vegetal, herbal and peppery characteristics. Apple liqueur and manzanilla contribute crisp, sweet fruitiness that balances those savory notes. The infusion is made by blitzing shiso with mezcal, adding sliced pepper, steeping for 48 hours and straining through coffee filter paper; the infused mezcal is shelf-stable. The cocktail is built with 30ml infused mezcal, 30ml manzanilla, 10ml apple liqueur and 10ml agave, shaken and double-strained over a large ice cube.
Read at www.theguardian.com
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