Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Heather Greene


Las Sirenas Cocktail

Cocktails & Beverages from Issue 10 – Winter 2017 – Sin

As legend goes, mezcal’s beginnings—an agave plant was struck by lightning, cooking and then spewing forth the liquid inside—earned it the moniker “elixir of the gods.” Mixed with yuzu and celery juice and topped with an oyster, as envisioned by Jess Arndt, in-house mixologist for rising mezcal brand YOLA, it tastes divine indeed.

makes 1 cocktail

  • oz mezcal (we like YOLA)
  • ½ oz yellow Chartreuse
  • ¾ oz yuzu syrup*
  • ¼ oz cold-pressed celery juice (available at juice bars)
  • small pinch salt
  • 1 briny oyster
  • Tabasco sauce

  • Shake mezcal, Chartreuse, yuzu syrup, and celery juice with ice and a pinch of salt in a cocktail shaker. Strain into rocks glass over a large cube. Shuck oyster and rest it on the half shell across the glass. Garnish with a line of tabasco down the center of oyster.

  • *Yuzu syrup: Mix together 2 parts yuzu juice (available at Whole Foods) to 1 part simple syrup. (For simple syrup, bring equal parts water and sugar to a simmer, stirring to dissolve sugar, then cool and chill.)