Second Line

Mezcal, Yellow Chartreuse, Jalapeño Aperol, Lime, Thym Liqueur, Red Bell Pepper

Bartender Shannon Brandon of Jewel of the South | New Orleans

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Adapted by StarChefs | September 2022

INGREDIENTS:

Jalapeño Aperol:
Yield: 750 milliliters
One 750-milliliter bottle of Aperol
8 jalapeños, seeds and core removed, then chopped

To Assemble and Serve:
Yield: 1 cocktail
1 ounce mezcal (the smokier the better)
¾ ounce Yellow Chartreuse
¾ ounce lime juice
¼ ounce Thym liqueur
4 to 6 pieces chopped red bell pepper
1 sprig thyme

METHOD:

For the Jalapeño Aperol:
In a large, nonreactive container, combine Aperol and jalapeños. Let steep 24 hours. Strain, then return to a 750-milliliter bottle. Reserve.

To Assemble and Serve:
In a cocktail shaker, combine mezcal, Yellow Chartreuse, lime, thyme liqueur, red bell pepper, and 1 ½ ounces Jalapeño Aperol. Fill the shaker with ice and shake to combine. Strain into a Nick + Nora glass. Garnish with thyme sprig. 

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