Mezcal Last Word

Seattle bartender Murray Stenson famously discovered the drink in Ted Saucier’s 1951 book, Bottoms Up, and it quickly became a hit at his bar Zig Zag Café.

Ingredients:

  • 3/4 ounce mezcal

  • 3/4 ounce Green Chartreuse

  • 3/4 ounce maraschino liqueur

  • 3/4 ounce lime juice

Instructions:

  • Add all ingredients to a shaker filled with ice.

  • Shake until well-chilled.

  • Strain into a chilled coupe glass.

Attribution:
Recipe: Murray Stenson
Origin: Liquor.com
Photo: Liquor.com / Tim Nusog

Mezcal CocktailLuchi Campugan