A Drink, Yoda Is
photo by MorganZuch
- Ready In:
- Muddle jalapenos into honey syrup, lime juice and matcha tea.
- Add mezcal, Clement Coco and orange flower water.
- Shake to combine.
- Double strain into rocks glass.
- Garnish with 2 jalapeno peppers and dried coconut.
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RECIPE SUBMITTED BY
Like a well-balanced cocktail, Morgan Zuch is equal parts cocktail consultant, spirits lover and manager. And in her current role as Beverage Director of Datz Restaurant Group, her profile is evolving far beyond the bar. A Level One Cicerone and WSET Sommelier, her drive for learning and experimenting with flavors has led to several accolades, including regional winner for National Restaurant Association's 'Star of the Bar' competition; national finalist for Veev's 'A Better Way to Drink' Challenge; invitations to the prestigious Camp Runamok; and two-time winner of Creative Loafing's Margarita Wars. Still, this USBG member and ambassador is most comfortable behind the bar, revving up cocktail menus to reflect seasonal trends and creative riffs on classic cocktails.