It\u2019s the Chinese Year of the Snake, so I thought it would be fun to come up with a few snake-themed drinks throughout the seasons. This one is inspired by the green tree snake, which is a gorgeous emerald colour, and the chilli thread garnish imitates its tongue. I definitely knew what this drink would look like long before I developed it, because I found myself leaning towards green flavours that have a great affinity with a smoky, vegetal mezcal. Green pepper and shiso enhance those herbal, peppery notes, while the apple liqueur and manzanilla bring a crisp, sweet fruitiness that rounds things out. I had so much fun with this one that it\u2019s one of my favourite recipes to date.<\/p>\n
Tree snake<\/p>\n
Serves 1<\/strong><\/p>\n For the mezcal infusion (to serve about 12) For the drink To infuse the mezcal, put the shiso and mezcal in a blender, blitz for 10-15 seconds, then pour into a mason jar or similar. Add the sliced pepper, seal and leave to infuse for 48 hours, then strain through coffee filter paper \u2013 so long as it\u2019s strained properly, the infused mezcal will have an almost indefinite shelf life, so there\u2019s no need to store it in the fridge.<\/p>\n To build the drink, measure the infused mezcal, sherry, apple liqueur and agave syrup into a shaker, add the food colouring, if using, then drop in a big handful of ice and shake hard. Double strain into a rocks glass filled with fresh ice (we use one large cube), garnish with the chilli, if using, and serve.<\/p>\n
2 shiso<\/a> leaves
350ml good mezcal<\/strong> \u2013 we use Mezcal Verde Amar\u00e1s<\/a>
1 green pepper<\/strong>, stalk, core and pith discarded, flesh finely sliced or chopped<\/p>\n
30ml <\/strong>green pepper- and shiso-<\/strong>infused mezcal <\/strong>(see above and method)
30ml manzanilla<\/strong> \u2013 we use Port of Leith<\/a>
10ml apple liqueu<\/strong>r<\/strong> \u2013 we use Lucky Liqueurs<\/a>
10ml agave syrup<\/strong> \u2013 we use Bristol Syrup Co\u2019s Nogave<\/a>
1 dash green food colouring<\/strong> (optional)
1 pinch red angel hair chilli threads<\/strong>, or a little very finely shredded red chilli, to garnish (optional)<\/p>\n