We long for warm-weather vacations this time of year. In lieu of that, there’s Pete Foster’s Pedro's del Este in Hudson, Wis., where the flavors crafted by the talented mixologists will warm you from the inside out.
To that end, the Golden Eye ($9) Mexican cocktail does not disappoint. Pungent roasted agave from the mezcal are complemented by the sweetness of the blackberry cream liqueur and the honey. A bit of lemon adds a brightness to the drink, sure to shake any winter doldrums.
- 1.5 oz. Cruz de Fuego Mezcal
- .75 oz. Giffard Crème de Mure (blackberry)
- .25 oz. local honey
- .75 oz. lemon
Add all into a metal shaker with ice, and shake. Double strain and serve in a coupe (looks something like a cut-off or shortened wine glass, also known as a Champagne saucer). Garnish with a lemon wheel.