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Named for its only-at-M. Wells garnish of pickled veal tongue, this cocktail is a show-stopper with or without its dramatic accessory.
2 oz. gin
1 oz. vodka
½ dry vermouth
3 dashes orange bitters
1 sliver each jalapeno and habanero pepper
1 piece lemon peel
Tools: muddler, mixing glass, strainer, barspoon
Muddle the peppers in a mixing glass/tin. Express the lemon peel oil over the muddled peppers and add the expressed peel as well as ice, vermouth and bitters. Stir all ingredients until the ice is coated with the mixture. Strain out the liquid, reserving the ice. Add the vodka and gin to the ice. Stir. Strain into a chilled coupe.
Molly Superfine-Rivera, M. Wells Steakhouse, Queens, NY