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Ring of Fire

Ring Of Fire
Samuel Anderson of Hotel Delmano Brooklyn, NY
Adapted by StarChefs.com
July 2010
Yield: 1 Cocktail


Rosemary-Infused Mezcal:
1 quart Del Maguey Minero Mezcal
1 ½ sprigs fresh rosemary

Assemble and Serve:
¾ ounce fresh lime juice
½ ounce agave nectar
½ ounce yellow chartreuse
1 ¾ ounce rosemary-infused mezcal
Cucumber disc, muddled
Adlerwood Smoked Salt

For the Rosemary-Infused Mezcal:
Pour the mezcal into a container and add rosemary sprig; seal. Infuse the rosemary for about 6 hours, being sure to check on strength of infusion as it can very depending on quality and freshness of the rosemary. Strain out rosemary and reserve.

Assemble and Serve:
Combine all the ingredients into a shaker with ice and shake vigorously. Serve up in a glass rimmed with Alderwood Smoked Salt.