A young mezcal that has not been aged for more than 2 months.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
An Italian aperitif made of bitter orange, gentian, rhubarb and cinchona with other ingredients. Usually 11% ABV.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
Shake all ingredients with ice and strain into a coupe.
Joaquín Simó originally created this variation while at New York speakeasy Death & Co. He describes it as “The bastard child born out of an illicit Oaxacan love affair between the classic Last Word and the Paper Plane."
Death & Co
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