Skip to main content
Epicurious
Cookbooks

Pearl of Puebla

By Jim Meehan

With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders's French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

Cooks' Note

—Jim Meehan, Winter 2008

Recipe information

  • Yield

    1 drink

Ingredients

2 oz. Sombra Mezcal
.75 oz. Yellow Chartreuse
.75 oz. Lime Juice
4 sprigs Fresh Oregano
1 barspoon Ricard Pastis
1 barspoon Agave Nectar

Preparation

  1. Step 1

    Muddle the oregano and agave nectar

    Step 2

    Add everything else, then shake with ice and fine-strain into a chilled coupe

    Step 3

    No garnish

From The PDT Cocktail Book by Jim Meehan, (C) © 2011 Sterling Epicure
TagsCocktailAlcoholBeveragesChartreuseLiqueurMezcalMexicanLatin AmericanLimeCitrusFruitOreganoHerbs & SpicesCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.