MEZCAL STALK
Mezcal is trending at bars in the US, but Mexicans have been drinking it for centuries. For this cocktail, the bartenders here use young mezcal aged no more than two months and they rim the glass with worm salt (spicy salt that's made with actual worms!).
Provided by Food Network
Time 5m
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- Spread some worm salt on a small plate. Moisten the rim of a short glass with water; dip in the worm salt. Fill with ice.
- Combine the mezcal, orange liqueur, pineapple juice, lemon juice and agave in a cocktail shaker with ice. Shake well and double strain into the prepared glass. Garnish with the dried pineapple and pineapple leaf.
MEZCAL SOUR
Steps:
- Remove one wide strip of peel with a vegetable peeler from both the lime and orange.
- Combine the lime peel, orange peel, lime juice, mezcal and agave in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously until the outside is very cold, about 20 seconds. Strain the cocktail through a Hawthorne strainer or a slotted spoon into a coupe glass. Garnish with a few drops of Angostura bitters. Top with a lime twist.
MEZCAL STRAWBERRY SMASH
This drink has all the summertime vibes. The smokiness of the mezcal highlights the sweet notes of the fruit, and the basil is a great bridge between the two.
Provided by Food Network
Categories beverage
Time 10m
Yield 2 mezcal strawberry smashes
Number Of Ingredients 6
Steps:
- Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up.
- Add 1 1/2 ounces mezcal and 1/2 teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix.
MANGO MEZCAL BREEZE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mango pulp, agave syrup and three-quarters of the orange zest in a small saucepan. Using tongs, lightly char each bay leaf directly over the flame of a gas burner on high heat, 3 to 4 seconds. Add 2 of the toasted bay leaves to the mango mixture and bring to a boil, then remove from the heat and let cool completely.
- Pour the mango mixture into a small pitcher, discarding the soaked bay leaves. Stir in the mezcal and orange and lemon juices. Add ice and stir until well chilled, at least 15 seconds.
- Combine the salt and remaining orange zest on a plate. Dip the rims of 4 glasses in water, then dip in the orange salt to coat.
- Pour 2 tablespoons grenadine into each prepared glass. Fill the glasses with ice, then pour in the cocktail. Top with seltzer and garnish with the remaining toasted bay leaves.
INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)
This easy large-format pitcher drink has savory mezcal, celery juice, fruity Lillet blanc, and lemon.
Provided by Maggie Hoffman
Yield Makes about 10 cocktails in a 2-quart pitcher
Number Of Ingredients 8
Steps:
- Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
- Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
- To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.
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- Everything Good Cocktail. Having a batch of pre-prepped mezcal cocktails on hand means you can bring out the bottle or jar and have a fancy drink with no last-minute effort.
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- Oaxaca Old Fashioned. If we had to select just one essential agave spirit-based cocktail to try, it would be this riff on the Old Fashioned, made with aged tequila, mezcal, and agave nectar.
- Mezcal Mule. If you like you drinks gingery—and who doesn't?— then you'll love this fresh spin on the Moscow Mule. Using mezcal instead of vodka means a much more flavorful beverage.
- Killer Bee. This spin on the Bee's Knees comes from Nopalito in San Francisco (and their cookbook by the same name.) The mezcal adds a savory note that really works with the earthy honey.
- Marrakesh Express. In this mezcal cocktail from The One-Bottle Cocktail, fresh pomegranate juice truly shines, with a backdrop of savory harissa heat. Get This Recipe.
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