Mezcal Last Word

Seattle bartender Murray Stenson famously discovered the drink in Ted Saucier’s 1951 book, Bottoms Up, and it quickly became a hit at his bar Zig Zag Café.

Ingredients:

  • 3/4 ounce mezcal

  • 3/4 ounce Green Chartreuse

  • 3/4 ounce maraschino liqueur

  • 3/4 ounce lime juice

Instructions:

Add all ingredients to a shaker filled with ice.

Shake until well-chilled.

Strain into a chilled coupe glass.

Attribution:

Recipe: Murray Stenson

Origin: Liquor.com

Photo: Liquor.com / Tim Nusog

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