“Aloe adds a softness, a terroir that’s not overly demanding from the rest of the ingredients but brings florality and aromatics, boosting whatever it’s mixed with,” says Eden Laurin, the managing partner of The Violet Hour who supervises the drinks program at Dove’s Luncheonette in Chicago. She says it’s economical, easy to work with and healthful. She also suggests reducing it into a syrup, flavoring it with rhum agricole and honey and mixing it with gin, rum or mezcal.
- 3 leaves Mint
- 2 slices Cucumber
- 3/4 oz Fresh lime juice
- 2 oz Banhez mezcal
- 1 1/2 oz Aloe liqueur*
- Garnish: Cucumber slice
Add the cucumber, mint and lime juice into a shaker and muddle to extract flavors.
Add the mezcal and aloe liqueur with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a cucumber slice.
*Aloe liqueur: Combine 1 oz Martinique rhum agricole, 1 cup reduced aloe water and 3 oz honey. Store in refrigerator for several weeks.