Jesse Pinkman

Jesse Pinkman

Yesterday I have presented the All Betts Are Off cocktail in the context of “Mezcal drinks for beginners”. Today I directly want to introduce another cocktail which could also fit into this category. It should however also be very delightful to notorious friends of Mezcal: The Jesse Pinkman.


Logo of the TV series

Fans of the TV series “Breaking Bad” will sit up when they hear the name of this drink and their minds may immediately be floated with lots of memories and scenes with one of the main protagonists. This is no coincidence, because this cocktail originated in Frankfurt’s Gekkos as part of a special campaign in tribute to the series and from there made it to the regular bar menu. It was invented by the local bar manager Gabriel Daun. I came upon these information in the context of a Mixology article I have read some time ago and was curious about the Jesse Pinkman. Unfortunately I have not yet made it into the Gekkos and therefor wasn’t able to try it at its birthplace, so my only reference is the result I have achieved by following the recipe from the article.

The Jesse Pinkman is based on the classic cocktail Artist’s Special from the Savoy Cocktail Book by Harry Craddock, but instead of whiskey and lemon the Jesse Pinkman uses Mezcal and lime Both, mezcal and lime, of course fit a lot better when it comes to terms of atmosphere, since Breaking Bad takes place partly in Mexico but mostly in the state of New Mexico. Marco Beier refers in his article on the parallels between the drink and the dramaturgy of the series, as both tend to disappointing ones expectations or unexpectedly exceeding them. Considering the powerful and complex aromas of this cocktail, one may agree. Certainly far from what one would expect when given a glass with a pink liquid inside.

Recipe (according to

3 cl Mezcal (San Cosme)
3 cl Lustau Manzanilla Sherry
2 cl fresh lime juice
2 cl homemade Groseille-Jelly *

* Groseille-Jelly:

Bring 1 cup of water, one cup of white cane sugar and one cup of fresh redcurrants to the boil (remove stalks of the berries first). Simmer on low heat for 30 minutes and let everything reduce slightly, skim and strain through a sieve. Then dissolve another half cup of white cane sugar in the syrup, let cool slightly and then pour into a bottle and chill. The syrupy liquid will turn a little firmer on cooling.

Preparation: Put all ingredients into a shaker and shake vigorously on ice for about 10-15 seconds (10-15 times). Double strain the cocktail into your chilled glass.

Glass: Coupette

Garnish: none

Buying sources: a visit to a market or supermarket is essential for lime juice and fresh currants. The rest can be found at specialized stores or online.

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