El Dorado at S.Y. Kitchen in Santa Ynez

 In Drink This Now, Features

Fall is fast approaching, but don’t kick those summer cocktails to the curb just yet. It may be post-Labor Day but fall doesn’t officially happen for a couple more weeks, leaving lots of time to enjoy the high temps – and summer flavors – before autumn sets in.

Look no further than the El Dorado cocktail at S.Y. Kitchen in Santa Ynez, California with hints of fall in the form of bell peppers, lime juice, mezcal and sage leaves, concocted by General Manager and Mixologist Alberto Battaglini.

“I have been playing around with bell peppers for a while now and I find the notes of the vegetable work so well in a drink during hot summer weather,” explains Battaglini. “The pepper makes a great, tart/zingy and flavorful base and the sage brings freshness and herbaceous side notes.”

The mezcal intertwines all of this with its powerful yet gracious flavor profile, he continues. “I find this cocktail perfect as an Aperitivo but it also works really well alongside food. This is a very complex cocktail and I’m proud of the result.”

El Dorado recipe and preparation

  • 2 oz. mezcal
  • 1 oz. lime juice
  • .5 oz. agave syrup
  • 5 slices yellow bell pepper
  • 11 fresh sage leaves (reserve one for garnish)
  • Black salt for garnish

Muddle the fresh pepper and sage in the mixing glass. Add all the other liquid ingredients. Add ice and shake vigorously. Double strain into a Mesa glass and garnish with black salt and reserved fresh sage leaf.

Inspiration:
I have been playing around with bell peppers for a while now and I find the notes of the vegetable work so well in a drink during hot summer weather. The pepper makes a great, tart/zingy and flavorful base and the sage brings freshness and herbaceous side notes. The mezcal intertwines all of this with its powerful yet gracious flavor profile. I find this cocktail perfect as an aperitivo but it also works really well alongside food. This is a very complex cocktail and I’m proud of the result.

 

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