Back Bar | A Mexican's Final Word

Biancaniello has built a reputation on using an abundance of fresh fruits and vegetables in his cocktail program. Here, he infuses gin with cilantro at the height of its growing season for a delicious Mexican riff on the Last Word.

Recipe adapted from Matt Biancaniello, Library Bar, Los Angeles

A Mexican's Last Word
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Make this A Mexican's Last Word cocktail from Matt Biancaniello at Library Bar in Los Angeles.
Servings
1
cocktail
Ingredients
  • Cilantro-infused gin
  • 1 bunch flowering cilantro
  • One 750-ml bottle Plymouth gin 
  • Chile-infused tequila
  • 10 Bhut Jolokia chiles (also called ghost chiles), stems removed
  • One 750-ml bottle Milagro Reposado tequila
  • Yellow Chartreuse dust
  • One 375-ml bottle Yellow Chartreuse
  • Cocktail
  • 1 lime wedge
  • Yellow Chartreuse dust
  • 2 ounces chile-infused tequila
  • Ice
  • ¾ ounce cilantro-infused gin
  • ¾ ounce fresh lime juice
  • ¾ ounce Luxardo Maraschino liqueur
  • ¾ ounce Green Chartreuse
  • Maraschino cherry
  • Cacao nibs
Directions
  1. Make the cilantro-infused gin: In an airtight container, add the flowering cilantro and gin. Cover and set aside for 4 days. Strain the gin through a coffee-filter-lined sieve into another airtight container. Cover and set aside (discard the cilantro).
  2. Make the chile-infused tequila: In an airtight container, add the chiles and tequila. Cover and set aside for 1 to 2 days. Strain the tequila through a coffee-filter-lined sieve into another airtight container. Cover and set aside (discard the chiles).
  3. Make the Yellow Chartreuse dust: In a medium saucepan over low heat, warm the Chartreuse and let it reduce and concentrate, about 1 hour. Pour the reduction onto a Silpat-mat-lined rimmed baking sheet. Set aside to cool; it will turn into a hard candy (if it is still tacky after cooling, further dry it in a 175° oven for about 1 hour). Break the candy into pieces and put the pieces in a resealable plastic bag. Use a rolling pin to crush the candy into fine crumbs.
  4. Make the cocktail: Use the lime wedge to moisten the rim of a cocktail glass. Transfer some of the Yellow Chartreuse dust onto a plate, turn the glass upside down, and twist the rim of the glass through the dust until well coated. Set aside.
  5. Pour the chile-infused tequila into an atomizer (diffuser) and set aside. Fill a cocktail shaker with ice. Add the cilantro-infused gin, lime juice, Maraschino liqueur and Green Chartreuse. Shake well, then strain into the Yellow Chartreuse dust-rimmed cocktail glass. Place the cherry in the bottom of the glass. Mist the top of the glass with the chile-infused tequila and sprinkle the cacao nibs on top. Serve.
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