Mezcal lovers have some creative concoctions to look forward to, according to Hause. Mezcal cocktails are popping up everywhere and are the next hot sip.
Although mezcal has been steadily growing in popularity in the last five years, the smoky spirit is making a major play on menus as the replacement in some classic cocktails, such as a Negroni Oaxacan style, hot toddy, or an old fashioned.
The Batata
Recipe courtesy Bud Taylor of the Bistro at Topsail, in Surf City, NC for NC SweetPotato Commission
Yield: 1
Ingredients
1 ½oz Reposado tequila
1 ½ oz mezcal
1 ½ oz sweetpotato syrup (recipe below)
8 drops 18.21 Charred Lime Jalapeño & Peppercorn Bitters
1 cup brown sugar
1 cup puréed roasted Covington sweetpotato
1 ½ cups water
1 tsp chili flake
½ tsp cayenne pepper
Method
1. Add ice and all ingredients to mixing tin and give a medium shake.
2. Strain over finely crushed ice in a coupe glass.
Ingredients for Sweetpotato Syrup
1 cup brown sugar
1 cup puréed roasted Covington sweetpotato
1 ½ cups water
1 tsp chili flake
½ tsp cayenne pepper
Method
1. Place all ingredients in a saucepan and bring to a boil.
2. Reduce heat and simmer for 5 minutes.
3. Turn off heat and let syrup steep for 5 minutes.
4. Double strain through coffee filters or cheesecloth to remove all pulp and fiber.
La Pasion
Recipe courtesy Casey Willis (IG: @Cwillis311) / Bar Manager, Chelsea Corner (IG: @ChelseaCornerDallas), Dallas, TX; Photo by Brynna Ringling (IG: @Brynna.Nic)
Yield: 1
Ingredients
1 ½ oz Ilegal Mezcal Joven
½ oz Creme De Cacao
¾ oz Lustau Amontillado Sherry
¾ oz. Passion Fruit Syrup
Topo Chico sparkling water
Hawaiian Black Sea Salt for rimmer
Dehydrated blood orange slice
Method
Rim tall Collins glass with black salt. Combine all ingredients in a shaker tin and shake hard. Strain into a rimmed glass and top with Topo Chico. Garnish with dehydrated blood orange wheel.
Mango Muchacho Margarita
Recipe courtesy National Mango Board
Ingredients
4 ea. fresh mango cubes
2-3 ea. poblano pepper, chopped
¾ oz lime juice
¾ oz agave nectar
1 ¾ agave tequila
¼ mezcal
1 ea. slice of poblano pepper (for garnish)
1 ea. lime wheel (for garnish)
Method
-
Add mango cubes, agave and poblano peppers into mixing glass. Lightly press with muddler.
-
Measure all remaining ingredients into shaking tin.
-
Fill with ice and shake.
-
Pour into rocks glass and add ice as needed.
-
Top with poblano pepper slice and lime wheel.
Aztec Flower
Recipe courtesy Rachel Bahman / Plan Check Kitchen + Bar, Los Angeles, CA
Yield: 1
Ingredients
2 oz mezcal
1 ½ oz prickly pear puree, thawed
¾ oz fresh lime juice
½ oz agave syrup (1 part agave / 1 part water)
1 ½ oz kombucha
½ tsp chia seeds
Tomatillo slices (garnish)
Salt (garnish)
Method
Combine first 4 ingredients with ice and shake vigorously. Strain into champagne flute, over crushed ice. Add kombucha and chia seeds, gently stir. Sprinkle tomatillo slices with salt and garnish with tomatillo slice and salt.
