1 1/2 oz mezcal
2 oz green juice (kale and celery)
1/2 oz simple syrup
1 lime, juiced
1 egg white
1 cup ice
bitters
edible flowers, garnish
I. place the mezcal, green juice, simple syrup, lime juice, and egg white into a cocktail shaker. top with ice
II. shake until frothy. strain into a coupe glass
III. add two drops of bitters on top and drag a toothpick through the bitters
IV. garnish with edible flowers
Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.
Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.
In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.
