With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders's French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

Ingredients

　　2 oz. Sombra Mezcal

　　.75 oz. Yellow Chartreuse

　　.75 oz. Lime Juice

　　4 sprigs Fresh Oregano

　　1 barspoon Ricard Pastis

　　1 barspoon Agave Nectar

Step 1

Step 2

Step 3

　　Cooks' Note

　　—Jim Meehan, Winter 2008

　　From The PDT Cocktail Book by Jim Meehan, (C) © 2011 Sterling Epicure