Eye of the Komodo

Recipe from Michael Sharkey

Adapted by Rosie Schaap

Eye of the Komodo
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
4(66)
Comments
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My friend Michael Sharkey is one of the best home bartenders I know, and he sometimes surprises me with delicious new creations when I visit. His latest is the Eye of the Komodo (he originally christened it Ojo del Komodo — but I botched and Anglicized it, probably because I think the Eye of the Komodo sounds more like a ‘60s horror movie). Built on a foundation of what Michael calls “lizard liquid” and fortified by mezcal, it is bright green, satisfyingly spicy and garnished with a vegetal “eyeball.” What’s not to love? —Rosie Schaap

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Ingredients

Yield:4 drinks

    For the “lizard Liquid"

    • 1large cucumber peeled and cut into big chunks (save 4 slices for garnish)
    • 1handful cilantro
    • ½a jalapeño, with most of the seeds removed (save 4 slices for garnish)
  • 8ounces mezcal
  • 8ounces "lizard liquid"
  • 2ounces fresh lime juice (save 4 slices of lime for garnish)
  • 2scant tablespoon agave nectar
Ingredient Substitution Guide

Preparation

  1. Step 1

    First, prepare the “lizard liquid": Combine cucumber chunks, cilantro and jalapeño in a food processor until completely liquefied. Strain through a fine-mesh strainer.

  2. Step 2

    In a cocktail shaker filled with ice, combine mezcal, "lizard liquid," lime juice and agave nectar.

  3. Step 3

    Fill 4 glasses with ice, shake the mixture and pour over the ice. Garnish with layered cucumber, lime and jalapeño slices, held together with a toothpick. (Those are the lizard eyes). Dust with chile powder.

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Ratings

4 out of 5
66 user ratings
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Comments

Carla

I didn't have fresh jalapeno, so I used the sliced, jarred kind. I think it worked, although it can get spicy quickly if you add too many. Also, the heat will build if you let the "lizard liquid" sit a day or two. (It will also separate, but that is easily fixable with the shaking.)

Jennie

For our tastes, this needed a lot more lime juice and a lot more agave. With those adjustments, we enjoyed it very much. Between my husband and myself we drank half of the recipe ("2 drinks") and I am way drunker than I'd ideally like to be, though the process of getting there was most enjoyable.

Annie

Loved this cocktail. I used a mesh strainer and it was still a little gritty. For the ideal texture, I'm going to either double strain or use cheesecloth next time. But in my opinion, the spice/freshness makes this drink worth the effort

emash

Out of caution for sensitive stomachs in my household, I only added four slices of jarred jalapeños, rinsing them first. Surprisingly, I only got about 4oz of juice, but I felt that was plenty. Was delightful! 10/10!

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Credits

Adapted from Michael Sharkey

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