Recipe courtesy of the King Edward Bar at the Chalfonte / Summer 2024
The sunny color of this avian-inspired cocktail comes from yellow chartreuse and bell pepper juice. Find smoked sea salt in specialty stores and online; locally, you can find a hickory-smoked variety at Spice Cellar on Carpenters Lane.
How to make it
1.5oz Mezcal
.75oz Yellow chartreuse
.75oz lemon juice
.75oz simple syrup
1.5oz yellow bell pepper juice
Pinch of smoked sea salt
Shake all ingredients and serve in a double old fashioned.
Bartender’s Tip Be sure to put smoked sea salt in at the end to make the drink pop!
Alex Weber
Bartender, King Edward Bar
Photograph by Michelle Giorla. Text by Jessica Leeburg
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