Pearl Tavern, a seafood restaurant and oyster bar on the Chicago River, opened to the public in January, adding another option to the Loop’s dining district with an exceptional menu from under the sea, including drinks like the Angry Mermaid.
INGREDIENTS:
-1.5 oz. Mezcal Vida
-.75 oz. St. Germain
-.25 oz. habanero syrup
-.75 oz. freshly squeezed lime juice
-1 habanero pepper
TO CREATE:
1. Add all ingredients into a shaker and then add ice.
2. Shake.
3. Strain into a coupe glass.
4. Garnish with a habanero pepper.
5. Lightly torch the perimeter of the pepper.
Idea courtesy of Pearl Tavern // 312.629.1030