Located on a prime people-watching stretch of Miami’s Lincoln Road, Meat Market can be quite a bustling scene. But the drinks are nothing to scoff at, and mixologist Ezra Pattek is doing some creative things.
Case in point: the Quatro Verde cocktail was conceived when Meat Market mixologist Ezra Pattek wanted to create a margarita that showcased mezcal.
“Adding mezcal and the new Ancho Verde Poblano liqueur to the mix was a good way to accent the traditional margarita,” explains Pattek. “Mezcal brings smoke, and the poblano liqueur, along with fresh basil, brings an herbaceous spicy element to the cocktail.”
Quarto Verde recipe
- 1.25 oz. Union mezcal
- 1 oz. Ancho Verde
- 1 oz. lime juice
- .75 oz. agave nectar
- 4-5 basil leaves
- Lime wedge and basil sprigs for garnish
In mixing glass, bruise basil. Add mezcal, Ancho Verde liqueur, lime juice, and agave. Add ice and shake for 10 seconds. Strain into double old fashioned glass over ice. Garnish with lime wedge and basil sprigs
Meat Market Miami Beach details
915 Lincoln Road, Miami Beach, 305-532-0088, meatmarket.net/miami_beach, @MeatMarketMiami
Happy Hour: Friday – Sunday, from 5PM – 8PM
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