@speakeasieruk, @ bohemianmixology

Funnily enough, David has created yet another take on the Last Word. I’m sure my online friend, Andrew, will like this. And I’m also sure my Aussie mate, Karen, will as well. Karen could be restricted to a limited extent, because when I last looked for Mezcal in Sydney last year, the selection was poor.

I’ve made a couple of variants of The Last Word lately. And they are all good.
I do think this is great. I’ve never tried to acid adjust a juice before. So that part was a learning curve. And I do like challenging myself somewhat.

I used a smoky Mezcal as David suggested. I went with Banhez.

As you all know, if you do follow me, I quite like a lot of David’s recipes. He takes them just sideways enough to pique my interest. And it stretches my tastes a bit in the process. He is so good at using the less traditional spirits, for drinks, which I really like.

And his presentation videos are excellent. His photography of a very high standard if to be greatly admired as well.

Banhez Mezcal is owned and operated by the families in Ejutla, Oaxaca. Their members, located throughout the hills and valleys of Ejutla, come together to grow, harvest, distill, and package, every bottle of mezcal.

It’s an interesting story, if you go to their web page.

Anyway, to the drink.

Ingredients
30ml Mezcal-Banhez Joven here
30ml Yellow Chartreuse
30ml Aperol
30ml Citrus adjusted Watermelon Juice

Destructions
Shake all with ice, and then decant, via a strainer, into your bestest receptacle for admiration, and enjoy.

For the watermelon juice, I used 250ml watermelon juice. Fresh of course. But I guess you could use bottled, if that’s available to you.

I used 10gm of Citric Acid, and 5gm of Malic Acid.

I blended this together. And that’s what you get. A tart, lime tasting Watermelon Juice.
Easypeasy.