Epa Nopal by Jim Meehan
While launching the Casa Dragones Bartender Residency Program in the Casa Dragones Tasting Room in San Miguel de Allende, award-winning bartender and author, Jim Meehan of New York’s famed PDT (Please Don’t Tell) designed three new cocktails with Casa Dragones Blanco, including the Mexican inspired, EpaNopal.
Meehan created his new signature craft cocktail using local ingredients from San Miguel de Allende’s colorful food market, including the prickly pear cactus plant, nopal and the native American herb, epazote.
2 oz. Tequila Casa Dragones Blanco
.75 oz. Lime Juice
.25 oz. Green Chartreuse
.25 oz. Honey Syrup (1 part local flower honey / 1 part water)
4 epazote leaves (3 to muddle and 1 for garnish)
3 2”x .5” slices of nopal
In a shaker, add the epazote, nopales, green chartreuse, flower honey and key lime juice. Use a pestle to macerate ingredients. Add 2oz. of Casa Dragones Blanco. Add ice and shake. Finely strain and pour. To serve, add a fresh leaf of epazote.