Often overshadowed by its more popular brother, tequila, Mezcal doesn’t usually get a fair shot. Maybe it’s the smoky flavour that’s polarising, or the out-of-date association with worms, but it’s too bad, since this underrated spirit really makes for some great mixing.
In Mexico, people drink the stuff undiluted and have for hundreds of years. Mezcal seemed to prefer it that way, but that might not be for everyone, here are 3 Mezcal cocktail recipes to get you started.
- 2 ounces mezcal
- 1 ounce fresh lime juice
- 1/4 ounce creme de cassis
- Ginger beer, to top
- 1/4 lime wedge, for garnish
Pour the Mezcal, lime juice, and creme de cassis into a shaker filled with ice and shake until cold. Pour into an ice-filled copper mule mug; top with ginger beer, and garnish with a lime wedge.
- 1 1/2 ounces reposado or anejo mezcal
- 1 1/4 ounces Cynar
- 1/2 ounce Fino Sherry
- 2 dashes Peychaud’s bitters
- Garnish: Grapefruit twist
- Pinch of salt
- Add the Mezcal, Cynar, sherry and bitters to a rocks glass. Then add a large cube of ice.
- Give a gentle stir (about 5 seconds), then garnish with a grapefruit twist, drop a pinch of salt on top of the ice and serve.
- 1⁄2 oz mezcal
- 11⁄2 oz reposado tequila
- 2 dashes Angostura bitters 1 barspoon agave syrup Orange twist
Add ingredients to an ice-filled rocks glass. Stir until cold. Garnish with a flamed orange twist.