Mezcal seems to be all the rage these days and on some pretty fancy menus. Funny if you consider it’s still sold in bottles with little sombreros and inside there’s a worm, or in our bottle’s case an actual scorpion. Like tequila, Mezcal is made from a type of agave plant. It’s smokier than tequila, the plants are actually roasted, so the liquor pairs well with fruit. Here’s our version of a recipe for a Mezcal Mule from New York bartender Jim Meehan. We never have passionfruit puree when we need it!
Mezcal Cocktail No. 1
- 1 ½ oz Mezcal
- 1 oz Ginger Beer
- ¾ oz lime juice
- ¾ oz apricot nectar or orange juice
- 3 cucumber slices
- 2 tsp simple syrup
Muddle cucumber slices in lime juice, then dump in a cocktail shaker and shake with the mezcal, fruit juice, simple syrup. Stir in ginger beer. Strain into rocks glass and garnish with cucumber or candied ginger. Top with additional ginger beer if desired.