Italy by Way of Mexico

  • 1.5 oz Mezcal (Vida)
  • .5 oz Cocchi Barolo Chinato
  • .5 oz Campari
  • Dash of Hellfire Bitters (Optional)

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a rocks glass.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and A See Through Negroni.

Advertisements

Mendoza

  • 1 oz Mezcal Tequila
  • .75 oz Grenadine
  • .75 oz Passion Fruit Puree
  • Cava

Garnish:  Lemon Twist

Glass:  Flute

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients, except the Cava, in a mixing glass and shake in an ice-filled cocktail shaker.  Strain into a flute and top with Cava.  Garnish with a lemon twist.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Josh Wortman of Anejo in New York.  The article describes the drink as:

A take on the classic French 75.  Like its predecessor, it’s named after a weapon: The Mendoza is a light machine gun designed in Mexico.  Good grenadine is key:  To make your own, bring some pomegranate juice to a boil, add an equal part of sugar, simmer for 15 minutes and chill.

The Good Cork

  • 1 oz Mezcal
  • 1 oz Irish Whiskey
  • .5 oz Benedictine
  • 2 dashes Peychaud’s Bitters

Garnish:  Apple Slice

Glass:  Rocks/Double Old-Fashioned

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Add ice and stir for 20 seconds.  Strain over large ice into a double old-fashioned glass.  Garnish with a slice of apple.

This recipe is attribute to Phil Ward of the restaurant Mayahuel in New York City.  I came across it researching cocktails using Mezcal on the aptly named website mezcal.com.

Oaxacan Old Fashioned

Spirit:  2.25 oz Mezcal Tequila

Sweetener:  .5 oz Agave Syrup

Acid/Bitter:  4 dashes Angostura Bitters

Preparation:  Combine ingredients into an ice-filled mixing glass.  Stir for 15 seconds.  Strain into a double old-fashioned glass over large ice.

This is a recipe from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago.