Best left to the geekiest of mezcal drinkers. A musky wood and earth quality intermingles with delicate and clean floral notes. This extremely rare mezcal is young but vibrant. Pierde Almas Wild Tobaziche: Producing only joven mezcals, Pierde Almas prides itself on sustainability and purity. Ilegal Añejo: Very vegetal and earthy, Ilegal's one-year aged mezcal has a long finish and is balanced with enough char and smoke to accompany barbecue or fried meats. It's soft and round, well paired with an evening on a porch or in a hammock. Step 4: Add fresh ice to your prepared glass. Step 2: To your cocktail shaker, add 1 chopped jalapeno, Mezcal, lime juice, triple sec, and 1 cup ice. Rum a lime wedge around the edge of the glass and dip into the Tajin. Fidencio's edition is a fully fruit-driven spirit, having been produced with quince, apples, and tropical fruits. Step 1: To rim your glass, add Tajin to a small plate. The jalapeno adds a hint of heat, while the cucumber cools it down and it’s all perfectly balanced and refreshing. This mezcal is derived from wild-mountain maguey and is bright with fruit, baking spices, and tropical sweetness.įidencio Pechuga: A traditional style of mezcal produced to celebrate the harvest, pechuga is infused with chicken breast and sometimes other meats. For another great twist on the classic Mexican cocktail, whip up a jalapeno cucumber margarita. A very rare edition, the Tobalá comes from a mountain town in Oaxaca where only a small amount is produced each year. Ma Author: Kate Ramos Jump to Recipe The most refreshing Cucumber Margarita made with fresh-pressed cucumber juice, smoky mezcal, and lots of lime juice. Probably best introduced to novices in cocktail form, mezcal has become a familiar staple of bartenders, who, like the spirit's native audience, tend to enjoy it straight up.ĭel Maguey Tobalá: Ron Cooper's well-respected line of mezcals corresponds to single villages of origin. That is to say, the quality of each vintage, like wine, is based on the region, agave harvest, water source, and distillation and aging process. So that’s my drink of choice for the season! can’t wait to make them again this weekend.Most mezcals are made in small-batch production and vary from year to year, allowing for the experience of what's called terroir. You can also do what I did and take 5 or 6 slices of jalapeño and toss them in a cup of mezcal for half an hour beforehand! Just make sure to strain it afterward unless you like things insanely spicy. Step 2 In a cocktail shaker, combine infused. Run a lime wedge around rim of a rocks glass and dip into sugar mixture to coat. Let sit for a few hours, or ideally, overnight. Step 1 In a small shallow bowl, combine granulated sugar and salt. To infuse mezcal with jalapeño, slice 3 jalapeños and place in a 750 ml bottle of mezcal. Strain the margarita into the glass with the salted rim. Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use our Margarita Salt ). Garnish with blood orange slice and lime.īonus points for rimming the glass with a fun chili salt, or infusing the mezcal with jalapeño the day before (skip muddling the jalapeño if so). Cut a notch in a lime wedge, then run the lime around the rim of a glass. Shake vigorously and strain into a glass, over ice if desired. (you can always use something like a wooden spoon if you don't have a muddler).Īdd about a 1/2 cup of ice to the shaker and add mezcal, orange juice and Cointreau. Muddle the jalapeño and blood orange with lime juice in a shaker. Ingredients 2 Jalapeo slices seeds removed Ice 1.5 oz Mezcal 1.5 oz Triple Sec or other orange liqueur 1 oz lime juice 2 teaspoons Agave nectar Coarse salt Lime wheels and additional Jalapeo slices for garnish Instructions Rub a lime wedge around the rim of a rocks glass, then role the rim in coarse salt to coat. Lime wedges and blood orange slices for garnish Ok so here is a simple step by step recipe: Jalapeño and Blood Orange Mezcal MargaritasĢ or 3 small slices of jalapeño, to taste (seed them first if you don’t like extra spicy!)Ģ oz Mezcal (you can substitute regular tequila if you're not a fan of the smoky flavor)ġ/4 oz of agave (or to taste depending on how sweet you like your margs) I just love the color that the blood orange gives this margarita!
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