This recipe is a spicy, herbal riff on a traditional margarita. "Out" is orange liqueur; "in" is cinchona-tinged vermouth and a complex, earthy liqueur originating from monks--hence the name. Ginger syrup adds both spice and sweetness, and smoked salt (available in specialty grocers) adds to the nose. Perfect for any season, this drink is one of my favorite in the history of Mike's Mix.
- 2 oz reposado tequila (any mid-level brand)
- ½ oz Cocchi Americano
- ½ oz Green (or yellow) Chartreuse
- ½ oz water
- ½ oz lime sour *
- ½ oz ginger syrup **
* To make lime sour: combine equal parts fresh lime juice and simple syrup to make 1 ½ oz.
** To make ginger syrup: combine equal parts ginger juice and simple syrup; or, use 1 ½ oz of a strong, spicy ginger beer.
Combine all ingredients in a mixing glass with Ice. Shake.
Strain into an iced low ball glass, rimmed with smoked salt. Squeeze a lime wedge over top, and garnish with a lime wheel.
Icehouse is a chef-driven restaurant, bar, and live music venue located inside a turn-of-the-century industrial-chic space that was once home to the Cedar Lake Ice Company, and 75,000 tons of lake ice harvested annually.