El Vergel

Recipe from Alba Huerta

Adapted by Rosie Schaap

Published December 13, 2014

  • Sarah Anne Ward for The New York Times. Food stylist: Heather Meldrom. Prop stylist: Maeve Sheridan.
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The aromas and flavors of corn, poblano chiles, grapes and citrus fruits harmonize in this elegantly spicy cocktail. —Rosie Schaap

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Ingredients

  • 1 ½ oz. Vago Elote Mezcal

  • 1 oz. White Pineau des Charentes

  • ½ oz. Ancho Reyes liqueur

  • 2 dashes of orange bitters

  • Zest of a lemon.

Ingredient Substitution Guide

Preparation

  1. Step 1

    Stir the liquid ingredients together, pour over a chilled cocktail coupe and add lemon zest.

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4 out of 5
35 user ratings
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Credits

Alba Huerta of Julep in Houston

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