That’s How We Cass-e-role
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.

Ingredients

  • 1 1/2 ounces El Pelotón de la Muerte mezcal
  • 1/2 ounce green Chartreuse
  • 1/4 ounce Cynar liqueur
  • 1/4 ounce salted lime simple syrup*
  • 1 ounce pureed green beans**
  • Garnish: green bean

Directions

  1. Add all the ingredients to a shaker with ice and shake until well-chilled.
  2. Double-strain into a coupe glass.
  3. Garnish with 1 cooked green bean.