Mexi-Gin Martini

Phil Ward | Brooklyn, NY

Residing somewhere between a Martini and a Margarita, Phil Ward’s Mexi-Gin Martini combines the sweeter, lower proof crema de mezcal with the expected gin and dry vermouth. Ward recommends either leaving the drink ungarnished or adding a not-too-spicy pickled pepper.


Serving: 1

  • 2 ounces gin, preferably Plymouth
  • 3/4 ounce dry vermouth, preferably Dolin
  • 1/4 ounce "Mexi" Batch (see Editor's Note)
  • 2 dashes celery bitters

  1. Combine all ingredients in a mixing glass filled with ice.
  2. Stir until chilled.
  3. Strain into a chilled coupe glass.
Editor's Note

"Mexi" Batch
Combine equal parts crema de mezcal (preferably Del Maguey), yellow Chartreuse and jalapeño-infused tequila.

To make the infused tequila, roughly chop 4 jalapeño peppers and add them to a 750-ml bottle of tequila and let sit for 15-20 minutes before straining out the solids.

Tagged: mezcal