Northshore Magazine

May / June 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

Issue link:

Contents of this Issue


Page 28 of 244

26 | MAY + JUNE 2015 Maguey is perhaps best known for its coveted collection of single-village mezcals made by families across small villages in Oaxaca, Mexico. Making mezcal is a slow process: Hearts of the agave plant are slow- roasted over hot stones in earthen pits for 30 days. Next comes fermen- tation, then distillation—that's where the chicken comes in. Pechuga, one of the many distinctive mezcals Del Maguey produces, is distilled over apples, plums, pineapple, almonds, rice, and a single chicken breast. The resulting spirit is layered in flavor— smoky agave, tropical fruit, and the sweet salinity of the terroir. Pechuga is made in limited batches just once a year, so it's a worthy splurge (best sipped neat). Chartreuse This herbaceous liqueur comes in yellow or green varieties and counts Queen Elizabeth as a fan (she mixes hers with Champagne). The recipe for Chartreuse dates back to 1605, when it was given to Carthusian monks in the French Alps under strict orders to never share the se- cret ingredients. To this day, it is still produced at a monastery in France. The exact combination of 130 herbs, > 3/4 oz. gin > 3/4 oz. green Chartreuse > 3/4 oz. Luxardo maraschino liqueur > 3/4 oz. fresh lime juice > Twist of lime for garnish Vigorously shake all ingredients together in a shaker filled with ice. Strain into a martini glass or a coupe and garnish with lime twist. DINE spices, and flowers is still shrouded in mystery (experts do agree on saffron as one), which makes for a fun cocktail party guessing game: honey, rosemary, anise? For mixing, yellow Chartreuse is a bit sweeter and brings out the nuances in bour- bon or Scotch. The more popular green Chartreuse has strong notes of pine (and a little more heat due to a higher alcohol content—110 proof), making it a perfect match for the botanical profile of gin. The Last Word, a Prohibition-era cocktail fashionable today, showcases Char- treuse at its finest. THE LAST WORD Makes one drink SUGGESTED RETAILERS Kappy's Fine Wine & Spirits 158 Andover St. Danvers 978-777-2828 Vinnin Square Liquors 371 Paradise Rd. Swampscott 781-598-4110 Average retail price Cynar ($30), Del Maguey Pechuga ($200), Chartreuse ($60)

Articles in this issue

Links on this page

view archives of Northshore Magazine - May / June 2015