With: Mezcal, aperol, ginger syrup, lime juice, pineapple juice and saline solution. We say: Named after the direct Spanish translation of Last Word, hence the use of mezcal in place of the gin in a classic Last Word cocktail. With: Mezcal, green Chartreuse, maraschino liqueur, pineapple juice and lime juice. We say: Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum. With: Mezcal, blood orange juice, cinnamon syrup and falernum liqueur. It's a drink that likes dilution so consider serving on the rocks. We say: Tequila based with complex mezcal smokiness, rich maraschino cherry and floral lavender bitters. With: Añejo tequila, mezcal, maraschino liqueur, agave syrup and lavender bitters. Despite this, it is incredibly easy to drink, particularly as an after-dinner digestive. We say: Named after the capital city of Trinidad, the home of Angostura Bitters, and fittingly this cocktail calls for a monster half an ounce of bitters. With: Mezcal, orgeat syrup, lime juice and Angostura Bitters. Getting naked can certainly help you become famous! Mezcal adds earthy smoky complexity to this bittersweet, citrusy fresh, aperitivo cocktail. With: Mezcal, aperol, yellow Chartreuse and lime juice. With: Mezcal, triple sec, lime juice, agave syrup, salt and Difford's Margarita Bitters. We say: Smoky almond and delicate coconut combine in this elegant after-dinner sipper. With: Mezcal, amaretto, coconut rum and Bob's Abbots Bitters. We say: While some struggle to appreciate mezcal its robust, slightly smoky character adds depth and complexity to this delicious summery cocktail. ![]() With: Mezcal, curaçao, sweet vermouth, lavender bitters, ginger ale and cola. We say: Deliciously simple, boozy, vaguely Negroni-like, very tasty, and perfect for late-night sipping. We say: Mezcal provides the firepower, tamed by sweet vermouth and rich herbal liqueur. With: Mezcal, sweet vermouth, Liquore Strega and grapefruit bitters. We say: Mezcal sings in this dry aperitif-style cocktail with delicate vinous notes and light gentian bitterness. With: Mezcal, Lillet Rosé and gentian liqueur. We say: Orange, peach and cinnamon delicately flavour this mezcal-based Margarita riff. With: Mezcal, blue curaçao, lime juice, cinnamon syrup and peach liqueur. We say: Delicately smoky mezcal forms the backbone of this delicious bittersweet long refreshing drink. With: Mezcal, rhubarb liqueur, lemon juice, sugar syrup and celery bitters. We say: A refreshing riff on a Mezcal Margarita with enlivening chilli heat. With: Red jalapeno, mezcal, triple sec, lemon juice, orange bitters and agave syrup. With: Mezcal, cardamaro amaro, curaçao and xocolatl mole bitters. We say: A mezcal inspired variation of the Last Word with a refreshing, spirit-forward blend of ingredients. With: Mezcal, aperol, maraschino liqueur and lime juice. We say: Spirituous, smoky, earthy, bittersweet, floral, herbal and complex. With: Rye whiskey, mezcal, amaro, aperol and elderflower liqueur. ![]() With: Mezcal, green Chartreuse liqueur, maraschino liqueur and lime juice. We say: Mezcal and cognac fuel this stirred and strong nightcap sipper. With: Mezcal, cognac, maraschino liqueur, Punt E Mes, and Peychaud's bitters. For this selection of 20 mezcal-based cocktails, I've mainly picked recipes where mezcal is the only or main spirit. However, it's also great as the main spirit base, as it brilliantly illustrates in the two-ingredient M & M below. ![]() They have more crunch and “taste more cucumbery,” she says.Mezcal is often used to add a touch of its distinctive lightly smoky character to cocktails based on other spirits particularly tequila. Whatever chile we have around.” Ana also prefers to use the smaller English or Persian cucumbers. “We love adding cucumbers for a tart-fresh-sweet flavor and sometimes we use mezcal that we first infuse with a jalapeño. ”That’s when Brian and I started to make our own mezcal margaritas,” says Ana. And their interest solidified after a trip to Mexico City some years back. But not mezcal.”Īna and her husband, Brian, who both work in restaurant management in Chicago, started coming across ingenious ways to use mezcal at work. “At family parties, we had tequila, pulque and other types of alcohol that were popular in San Luis Potosí, where we are from in Mexico. Growing up, Ana’s family didn’t have this agave spirit around the house. “It gives the margarita this incredible smoky depth and a lot more oomph. “I love mezcal in my margarita,” says Ana González Quaid of Chicago, who is famous in her family and friend circle for her bartending skills.
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