Serve in aNick & Nora glass
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
|1 fl oz||Suze gentian liqueur|
|3/4 fl oz||Del Maguey VIDA mezcal|
|3/4 fl oz||Yellow Chartreuse liqueur|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Pineapple juice (fresh pressed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Jordan Smith, describes his creation as "bright, herbaceous, subtly smoky, and refreshingly bittersweet. The pineapple adds texture and a slight sweetness to balance the tartness of the lime and bitterness of the Suze [Jordan's gentian liqueur of choice], while the herbaceousness of the Suze is amplified by the Yellow Chartreuse." We concur! "Bright, herbaceous, subtly smoky, and refreshingly bittersweet" perfectly sums up this challenging aperitif cocktail.
Jordan's original spec calls for pineapple purée rather than juice. This adds mouthfeel and sweetness – consider muddling a couple of pineapple wedges in base of shaker with a dash of sugar syrup as an alternative.
Named after the 1929 Georgia O'Keefe painting due to both the shades of yellow, white and green, and for the inclusion of a southwestern ingredient - mezcal.
Adapted from a recipe created in 2017 by Jordan Smith, Head Bartender at Le Coucou French restaurant in SoHo, New York City, USA.
There are approximately 188 calories in one serving of Yellow Cactus Flower.