Cocktail Deconstruction: The Brixton from PettyCash Taqueria

Have you wondered how to make at home that great cocktail they feature at your favorite watering hole.  Well you can -  or you can at least try.  In a new feature called Cocktail Deconstruction, Thirsty Lawyer is going to deconstruct that great cocktail made by your favorite mixologist and come up with a recipe you can follow at home.  Think how impressed your dinner guests will be.

Over the weekend Thirsty Lawyer went to PettyCash Taqueria (http://pettycashtaqueria.com/).  Aside from some seriously great food (charred octopus tacos - my life will never be the same!), PettyCash has a great cocktail program.  While most of their drinks are either tequila or mezcal focused, the stand out cocktail of the evening was the Brixton.  The cocktail menu describes the Brixton as follows:  gin, pablano sorbet, habanero, fresh lime, flaming green Chartreuse.  This is what it looked like when it showed up at our table.

File this one under "Absolutely Must Try At Home"!  Now granted, the pablano sorbet requires some advance preparation  (the Los Angeles Times, California Cookbook has a great recipe at http://recipes.latimes.com/recipe-poblano-sorbet/) but once that part is done, you are ready to go.

The Brixton.

Gin, preferably Plymouth -1.5 oz

Pablano Sorbet -1 oz

Fresh lime juice -1oz

Bittermens Hellfire Habanero Shrub - dash

Shake and serve on the rocks

Green Chartreuse - .5 oz set aflame in your favorite small, halved and hallowed out citrus fruit.