Having first appeared as part of the Moody Authors menu at Pouring Ribbons, the star ingredient in this loose riff on the Sazerac is chocolate milk-washed mezcal. “It’s not an overwhelming flavor,” Colarik notes. “It doesn’t take over.”
Addictive as the final result may be, Colarik explains one potential drawback, namely that milk-washing doesn’t remove lactose from the drink: “One of our regulars came in and took a Lactaid pill just to try [it].”
3/4 ounce chocolate milk-washed mezcal (see Editor's Note)
3/4 ounce chocolate milk-washed mezcal (see Editor's Note)
1 teaspoon agave nectar
1 teaspoon agave nectar
1 teaspoon vanilla syrup
1 teaspoon vanilla syrup
1 teaspoon green Chartreuse
1 teaspoon green Chartreuse
Garnish: orange peel, expressed and discarded
Directions
Rinse a teacup with lavender absinthe. Pour out the excess, and set aside.
Combine all remaining ingredients in a mixing tin and shake with ice.
Strain into prepared teacup.
Twist orange peel over the top of the drink to express oils, then discard.
Editor's Note
Chocolate Milk-Washed Mezcal: 12 ounces chocolate milk, such as Ronnybrook
1 liter mezcal, such as Koch el Mezcal Espadin
Pour the chocolate milk into a nonreactive container, then slowly stir in the mezcal. Allow the mixture to infuse for 45 minutes, then fine-strain to remove cloudiness.