To celebrate the Chinese Year of the Snake, I decided to craft a handful of cocktails inspired by these fascinating creatures. The “Tree Snake” is a tribute to the vibrant green tree snake—its brilliant emerald color inspired both the drink’s vivid hue and the choice of a chilli thread garnish, which playfully mimics the snake’s flickering tongue. Before finalizing the flavors, I knew I wanted to build on mezcal’s smoky, herbal foundation. Green pepper and shiso intensify those refreshing herbal tones, while apple liqueur and manzanilla sherry introduce a crisp, fruity lift to balance everything out. Creating this cocktail was a true pleasure—and it’s become one of my all-time favorites.
Tree Snake
Serves 1
Mezcal Infusion (yields enough for about 12 servings)
2 shiso leaves
350ml quality mezcal – I recommend Mezcal Verde Amarás
1 green bell pepper, stem, seeds and membrane removed, then finely sliced or chopped
For the cocktail
30ml green pepper and shiso-infused mezcal (see instructions below)
30ml manzanilla sherry – such as Port of Leith
10ml apple liqueur – I use Lucky Liqueurs
10ml agave syrup – try Bristol Syrup Co’s Nogave
1 dash green food coloring (optional, for color)
Red angel hair chilli threads or finely shredded red chilli, for garnish (optional)
To prepare the mezcal infusion, place the shiso leaves and mezcal in a blender and blend for roughly 10-15 seconds. Transfer to a jar or airtight container, add the sliced green pepper, seal, and let infuse at room temperature for 48 hours. After steeping, strain through a coffee filter to ensure clarity—the infused mezcal will keep almost indefinitely outside the fridge as long as it’s well-filtered.
To make the cocktail, combine 30ml infused mezcal, manzanilla, apple liqueur, agave syrup, and food coloring (if using) in a cocktail shaker. Fill with plenty of ice, then shake vigorously. Double strain into a rocks glass over fresh ice—one large cube is ideal. Top with chilli threads or a touch of shredded red chilli for that “snake tongue” flourish, and enjoy.
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Aidan Rivett, bar manager, Noto, Edinburgh
