By Marcussamuelsson.com | June 22, 2012

With the launch of Yes, Chef, it’s only appropriate to have a cocktail inspired by the memoir. Part Ethiopian, part ginger beer and all parts mouthwatering, the concoction is paired with Cocci Americano, a citrusy and cinnamon packed apertif, some pineapple juice and ginger beer. The spicy that comes with the sweet (just like in life) is a lemon wheel lightly dusted with beberbe, the Ethiopian spice flavored with chili powder, ginger and garlic. With a minimalist list of ingredients,  start your weekend off right by revisiting the flavors and spices of Ethiopian cuisine shaken together in a unique and savory cocktail.

“Yes, Chef” Cocktail Recipe

Servings: 1
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes


  • .75 oz pineapple juice
  • 1.75 oz Mint infused SKYY Vodka
  • .75 oz muddled mint
  • .75 oz honey
  • .75 oz ginger beer
  • .75 oz Cocci Americano
  • Lemon wheel (wedge) topped with berbere


1) Muddle the mint with the honey.

2) Combine the muddled mixture with the rest of the ingredients and place them in a cocktail shaker.

3) Double strain the mixture over a rocks glass full of ice.

4) Finish the cocktail off with a lemon wheel that has been lightly dusted with berbere.

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