Mushy green beans from a can topped with canned onion straws? No, thanks. At Washington, D.C.’s Firefly, lead bartender Brendan Ambrose’s vegetal elixir (a new version of one he does with sugar snap peas,) is smoky, herbal and bitter, thanks to smoked beans and mezcal, and a splash of Chartreuse and Cynar liqueurs.
How to make The That’s How We Cass-e-role Cocktail
Add all the ingredients to a shaker with ice and shake until well-chilled.
Double-strain into a coupe glass.
Garnish with 1 cooked green bean.
*Salted lime simple syrup: Combine the peels of 2 limes, 1/2 cup sugar, 1 tsp sea salt and 1/2 cup water to a simmer, and continue to simmer until sugar and salt are dissolved. Remove it from the heat, allow to cool, and add 3 oz lime juice. Refrigerate the mixture for 12 hours, and then strain out solids. Store the syrup in the refrigerator for up to 1 week.
**Pureed green beans: Add 1 lb fresh green beans, 1 qt mixed assorted nuts and 1 bottle El Peloton mezcal to a 1/3-inch-deep hotel pan and place the pan in a smoker at 165 degrees F for 2 hours. Remove the pan and let cool. Remove the nuts and 3 green beans and save to serve on the side as a garnish. Place the green beans and mezcal in a blender, and blend until smooth. Strain into a sealed container and refrigerate.