Fresh, herbal flavors, a touch of apple sweetness, and just enough heat to keep things interesting.
To mark the Chinese Year of the Snake, Noto in Edinburgh has been rolling out snake-inspired cocktails. Their latest creation, the Tree Snake, takes its cue from the striking green tree snake, with a garnish of red chilli threads standing in for its flickering tongue.
The drink leans heavily on smoky, vegetal mezcal, which pairs beautifully with the crisp bite of green pepper and the herbal lift of shiso leaves. Manzanilla sherry and apple liqueur round things out with a bright, fruity balance. It’s one of those recipes where the look came first vivid green, snake-like and the flavors fell perfectly into place.
Tree Snake Cocktail Recipe
Serves 1
For the infused mezcal (makes about 12 servings):
- 2 shiso leaves
- 350ml quality mezcal (Noto uses Mezcal Verde Amarás)
- 1 green pepper, stalk and seeds removed, flesh finely sliced
For the drink:
- 30ml green pepper and shiso-infused mezcal
- 30ml manzanilla sherry (Port of Leith is recommended)
- 10ml apple liqueur (such as Lucky Liqueurs)
- 10ml agave syrup (Bristol Syrup Co’s Nogave)
- Dash of green food coloring (optional)
- Pinch of red chilli threads or finely shredded red chilli, to garnish
Method:
- To make the mezcal infusion, blend the shiso leaves with the mezcal for 10–15 seconds, then transfer to a jar. Add the sliced pepper, seal, and let infuse for 48 hours. Strain through coffee filter paper. Properly strained, it keeps almost indefinitely without refrigeration.
- For the cocktail, shake the infused mezcal, sherry, apple liqueur, and agave syrup with ice. Add a drop of green coloring if you want that vivid emerald look.
- Double strain into a rocks glass over a large cube of ice. Garnish with chilli threads.
The result? A cocktail that’s crisp, smoky, and sweet with a late-summer sting in the tail.
