Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Evergreen Terrace

By
Liquor.com
Liquor.com

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Updated 12/20/22
yellow-hued Evergreen Terrace cocktail in a gold-rimmed coupe glass
Image:

Liquor.com / Tim Nusog

San Francisco bartender Cesar Garcia gained inspiration for the Evergreen Terrace cocktail after spending time in South America and Europe. You can see that inspiration in the ingredients, which include tequila, Dolin Génépy de Alpes and yerba mate simple syrup.

Everyone knows tequila. But that génépy is a French liqueur that has been made since 1821. Its recipe includes 30 local herbs and is primarily flavored by mountain sage, giving it a profile similar to a less intense green Chartreuse. Yerba mate is an herbal tea that’s prized in South America for its healthful properties and energy-boosting abilities. Garcia infuses the tea leaves, plus agave syrup and cardamom bitters, into a simple syrup to add bitterness and complexity to the cocktail.

Fresh lemon juice brings balance to the equation, while two types of bitters round out the flavors. Orange bitters lend rich citrus notes to the drink, and the Bittercube Corazón bitters bring heat and depth with six types of chile peppers, cocoa and coffee.

The creative cocktail is a mashup of Mexico, France and South America, providing a unique drinking experience that takes you on a whirlwind trip through multiple cultures and locations with every sip.

Ingredients

  • 1 1/2 ounces tequila

  • 1/2 ounce Dolin Génépy des Alpes

  • 1 ounce yerba mate simple syrup*

  • 1/2 ounce lemon juice, freshly squeezed

  • 2 dashes orange bitters

  • 1 dash Bittercube Corazón bitters

Steps

  1. Add the tequila, Dolin Génépy des Alpes, yerba mate simple syrup, lemon juice and both bitters into a shaker with ice and shake until well-chilled.

  2. Strain into a chilled coupe glass.

*Yerba mate simple syrup: Add 4 1/4 cups boiling water to a large jar with 5 ounces yerba mate, 8 1/2 ounce agave syrup and 2 dashes of cardamom bitters. Cover and let steep for 20 minutes. Strain out the solids and store the syrup in the refrigerator for up to 2 weeks.