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Mezcal


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88 replies to this topic

#31 eje

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Posted 18 May 2008 - 10:58 AM

1 1/2 ounces mezcal
1/2 ounce brandy
1/2 lemon
1/2 lime
3/4 ounce simple syrup
3 dashes Peychaud's bitters


For some reason, to me, Brandy seems like an odd choice for a "filler" spirit with Mezcal.

Also, the use of Lemon and Lime seems a bit odd.

Like they were trying to split the difference between a Margarita and a Sidecar? Or replicate sweet and sour mix for the home cocktail enthusiast?

If I were trying to salvage it, I'd pick lemon or lime and maybe use a blended canadian whisky or reposado tequila instead of brandy.

Edited by eje, 18 May 2008 - 11:01 AM.

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#32 slkinsey

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Posted 19 May 2008 - 08:10 AM

I actually like a blend of lemon and lime in certain drinks (the Pisco Sour comes immediately to mind).
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#33 brinza

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Posted 19 May 2008 - 09:32 AM

1 1/2 ounces mezcal
1/2 ounce brandy
1/2 lemon
1/2 lime
3/4 ounce simple syrup
3 dashes Peychaud's bitters


For some reason, to me, Brandy seems like an odd choice for a "filler" spirit with Mezcal.

Also, the use of Lemon and Lime seems a bit odd.

Like they were trying to split the difference between a Margarita and a Sidecar? Or replicate sweet and sour mix for the home cocktail enthusiast?

If I were trying to salvage it, I'd pick lemon or lime and maybe use a blended canadian whisky or reposado tequila instead of brandy.

View Post

That recipe actually came from the Del Maguey website. It called for a specific product, the Chichicapa, but I wonder how much difference it really would have made. Here is how Del Maguey describes that particular product:

Chichicapa has a relatively light nose, yet is deep and sweet on the tongue with a very complex character. It has a long finish, with a distinct smokiness and hint of mint at the end.


Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

#34 ludja

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Posted 07 July 2008 - 04:33 PM

Here's one developed by Erik Adkins for a bar in Oakland:

carter beats the devil

2 oz el tesoro reposado
1 oz lime
1/2 oz organic agave nectar (rainbow bulk)
1/2 oz del maguey minero mescal
20 drops (eye dropper) of chile tincture

served up

chile tincture:  fill a jar with de-stemmed intact thai chilles and cover with wray &nephew overproof for two weeks.


Thad Vogler also had a really nice cocktail on the Jardiniere menu with one of the Single Village Mezcals. Single Village Fix, I think it was called, sweetened with Pineapple Syrup and also had a touch of spice. Great feature for that tremendous Mezcal. I'll have to email and see if he'll give me the goods, since I don't believe he is at Jardiniere any longer.

View Post

I had an interesting drink recently at Scalo in Albuquerque that was similar to this but which used cucumber and mint instead of the chile tincture.

Here's the recipe from Ben Williams at Scalo in Nob Hill in Albuquerque:
click

Cucumber Margarita
2 oz. premium silver tequila (I like Herradura)
1/3 oz. agave nectar
Juice of one large lime
1 cucumber
1/8 oz. mezcal

In a metal cocktail shaker add ice, agave nectar and one-inch section of cucumber, cut in half, lengthwise.
Muddle until ice is crushed and cucumber is reduced to a pulp.
Squeeze in juice from one lime and add tequila. Shake contents well and strain into an old fashioned glass filled with ice.
Top with a small float of mezcal.
Garnish with a cucumber wheel.
Enjoy the cucumb-ery goodness.

I enjoyed this drink so much that I ordered a margarita with a mescal float this past weekend up in Taos at Doc Martin's Adobe Bar. click They call it "Fire on the Mountain" and list the ingredients as:

Milagro Silver, triple sec, sweet & sour, topped with a float of Chichicapa Mezcal

It was served over ice with a salt rim; the mezcal added an intriguing smokey taste.

This may be a relatively common margarita variant but if so, I had never noticed it until after I happened to have the cucumber margarita with mezcal mentioned above.


So now I'm on the look out for an appropriate brand of Mezcal to use as an addition to drinks like these...

edited to add: I notice that the cucumber margarita recipe I listed does not have the mint I mentioned above when I first described the drink... I think the version I had at the restaurant had a mint sprig garnish. I *guess* I'll have to try it both ways...

Edited by ludja, 07 July 2008 - 04:43 PM.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#35 ludja

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Posted 07 July 2008 - 04:37 PM

Here's an online commercial review I found for several mezcals: click

(See link for tasting notes; the scores are from 1-100)

97 • Scorpion Mezcal Añejo 7 Years $240.

96 • Real de Magueyes Añejo Mezcal $26.99.

96 • Scorpion Mezcal Añejo 5 Years $180.

94 • Real de Magueyes Silver Mezcal $19.99.

87 • Zacatecano Reposado Mezcal $22.99.

85 • Monte Alban Mezcal $19.99.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"


#36 vice

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Posted 21 April 2009 - 09:59 PM

fyi, tomorrow's times dining section features a nice short piece on mezcal, throwing in a nod to eG's own phil ward and his new venture, mayahuel
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#37 Chris Amirault

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Posted 18 August 2009 - 06:28 PM

That Real de Magueyes Añejo Mezcal is fantastic, and for less than $30, a steal.

ETA that I've been fiddling around with drinks found at this massive site.

Edited by chrisamirault, 18 August 2009 - 06:30 PM.

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#38 Kent Wang

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Posted 02 November 2009 - 07:29 PM

I got a bottle of the Real de Magueyes Añejo and think it's pretty awful. The biggest problem is that it's dominated by this heavy wood taste which has elements of pine needles in it. The smell reflects this and is also unpleasant. Underneath this, I can taste some of the vegetal characteristics, which seem fine. The dominant woodiness is nothing like I've ever tasted in anejo tequila or any wood-aged spirit.

Could I have gotten a bad bottle?

#39 Chris Amirault

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Posted 12 December 2009 - 11:59 AM

Not sure, but the flavors you're describing -- pine, vegetal, smoke -- are elements in the bottle I have as well. Perhaps you just don't like the style?

BTW, I found a bottle of Del Maguey San Luis Del Rio for $35 and grabbed it. This stuff is amazing.
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#40 bostonapothecary

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Posted 12 December 2009 - 01:17 PM

I got a bottle of the Real de Magueyes Añejo and think it's pretty awful. The biggest problem is that it's dominated by this heavy wood taste which has elements of pine needles in it. The smell reflects this and is also unpleasant. Underneath this, I can taste some of the vegetal characteristics, which seem fine. The dominant woodiness is nothing like I've ever tasted in anejo tequila or any wood-aged spirit.

Could I have gotten a bad bottle?


sounds like mezcal to me. on its own mezcal is definitely an acquired tastes but i've found a way to make most things i didn't like on their own really wonderful in a cocktail.

with really angular uncontrasted flavors like the smokiness of mezcal a great strategy is to overshadow things somewhat in a drink. sloe gin, cherry heering and chambord over shadows wonderfully while st. germain, cointreau, and maraschino don't do it at all.

a mezcal blood and sand might be a really cool start with just the right amount of protruding smokey character. one thing i really like to do if i don't want to over shadow the mezcal is to split the spirit quotient of the drink into mezcal and kirshwasser. diluting the intensity with a fruity contrast is usually always a winner. mezcal and a really round congac is also pretty tasty.

good luck.
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#41 Kent Wang

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Posted 12 December 2009 - 02:34 PM

I should add that this is not all like Monte Alban which has little wood, but is quite smokey and interesting. I can't tell if Monte Alban is aged or not, but I do see that Real de Magueyes makes a blanco in addition to the anejo.

#42 kathryn

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Posted 03 June 2010 - 09:47 PM

Some Death & Co mezcal cocktails:

Cinder
* 1/2 oz Fresh Lime Juice
* 1/2 oz Simple Syrup
* 1/4 oz Los Amantes Joven mescal
* 1/2 oz Jalapeno-infused Herradura Blanco tequila
* 1/2 oz Herradura Reposado tequila
* 2 Dashes Angostura Bitters

Shake and serve in a coupe glass that has half rim of 2 to 1 Smoked Salt / Kosher salt mix.

Slight Detour
* 1 oz. Herradura tequila reposado
* 1/2 oz. jalapeno-infused blanco tequila
* 1/2 oz. Del Maguey San Luis Del Rio mezcal
* 1 barspoon agave nectar
* 2 dashes The Bitter Truth Bittermens Xocolatl Mole Bitters
* Orange twist

Stir with ice and strain into cocktail glass.

Southern Exposure
* Pinch Kosher salt
* 1/2 oz fresh lime juice
* 1/2 oz red bell pepper puree
* 1/2 oz sugar cane syrup
* 1/2 oz Los Amantes Joven Mescal
* 1/2 oz jalapeño Herradura Silver

Shake, double strain into coupe. No garnish.

From Phil at Mayahuel:

Watermelon Sugar
* 2 cubes (1") watermelon
* 1/2 oz sugar cane syrup
* 3/4 oz lime juice
* 1/2 oz Los Amantes Joven mezcal
* 1 1/2 oz Herradurra Silver tequila

Shake and strain into a coupe rimmed with sugar, salt, and cayanne pepper.

And one from Jim of PDT:

Mezcal Mule
* 1/2 oz agave syrup (1:1 agave to water)
* 3/4 oz lime juice
* 3/4 oz passionfruit puree (if puree is thick, cut slightly with water)
* 1 oz ginger beer
* 3 cucumber slices
* 1 1/2 oz Sombra mezcal
* pinch of cayenne pepper

Muddle cucumber. Add mezcal, lime, passionfruit puree, and ginger beer. Shake and strain into a rocks glass. Add a pinch of chili pepper. Garnish with candied ginger speared to cucumber.

And the Single Village Fix from Beretta in SF:

* 1 1/2 oz Del Maguey Minero mezcal
* 3/4 oz freshly squeezed lime juice
* 3/4 oz pineapple gum syrup (see note).

Combine the ingredients with ice in a shaker, and shake. Strain into a chilled cocktail glass and serve.

Note: Small Hand Foods gum syrups from Cask: (415) 424-4844, or caskstore.com.

Edited by kathryn, 03 June 2010 - 09:48 PM.

"I'll put anything in my mouth twice." -- Ulterior Epicure

#43 Chris Amirault

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Posted 07 June 2010 - 07:51 AM

Can anyone explain the z/s difference? In exchange, I offer something I created for the work menu; careful with the lemon balm syrup, which loses its pop more quickly than you'd think. Apologies for the cheap moniker: I cannot believe that the name isn't out in googleland already.

Mezcal Sunset

1 1/2 oz Chichicapa or Minero mezcal
3/4 lime
-3/4 lemon balm syrup
-1/2 green Chartreuse
dash Angostura

Shake; strain into a coupe. Lower 1/2 t of Luxardo Maraschino syrup to the bottom of the glass with your barspoon.
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#44 kathryn

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Posted 07 June 2010 - 09:13 AM

Mescal or mezcal?

Either spelling is correct. The traditional spelling is mescal, with an 's' but some producers prefer mezcal with a 'z' to help disassociate the spirit from mescaline. Also, it helps differentiate between the Native Indians, the 'Mescalero' and the mezcalero who makes the spirit. Like tequila, mezcal has its own burden of urban mythology. I have chosen to honour the "z" spelling on this site.

The plural for is mescales or mezcales, and since the word refers to a family of spirits rather than a single band or regional variety, it should more properly be written in the plural form.


Source:
http://www.ianchadwi..._definition.htm
"I'll put anything in my mouth twice." -- Ulterior Epicure

#45 Dangermonkey

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Posted 26 August 2010 - 12:24 PM

Here are some recipes I came up with years ago for Mezcal before there were so many available.
This list was generated back around 2002 when there were about 5 mezcal recipes around (if you include a Mezcal Margarita).



MEZCAL RECIPES

These are MY recipes - created for my friends and for this website.

Mezcal Cafe su Da (Vietnamese-style coffee with mezcal)
created by Chris Carlsson, SpiritsReview.com

Posted Image











1 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Sweetened Condensed Milk (fat free version OK)
4 oz strong Coffee (cold or at least not hot)

Stir with lots of ice and pour into prepared martini glass rimmed with raw (turbinado) sugar or Stirrings Espresso Martini Rimmer. Enjoy!

Mercury
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Gin
6 oz Tonic Water
Lime for Garnish

Mix Mezcal and Gin over ice, add tonic and lime wedge (bitters optional). Enjoy!

Note: The Mercury is basicly a smoky gin and tonic.

Malaria
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
Juice of 1 Lime
4 oz Tonic Water

Pour into chilled highball glass over ice (you can rim the glass with lime juice and salt if you like). Enjoy!

Authentic Blood and Sand
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Orange Juice
3/4 oz Cherry Liqueur (Cherry Herring or Cherry Marnier)
3/4 oz of Sweet (Red) Vermouth

Combine in shaker over ice, shake 20 seconds. Strain into chilled cocktail glass, garnish with Maraschino cherry. Enjoy!

Note: The original version was based on the 1922 silent Rudolph Valentino movie about bullfighting. First recording of recipe was 1930 Savoy Cocktail Book which uses Scotch, as no one knew what mezcal was back then if they were north of Texas. This version attempts to address that.

Variations on the Theme:
Use 1/4-1/2 oz Cassis instead of Cherry Liqueur (Unnamed)
Use 1/4-1/2 oz Creme de Yvette instead of Cherry Liqueur (Unnamed)

Dryer version of Blood and Sand
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Orange Juice
3/4 oz Maraschino Liqueur (Luxardo)
3/4 oz of Sweet (Red) Vermouth

Combine in shaker over ice, shake 20 seconds. Strain into chilled cocktail glass, garnish with Maraschino cherry. Enjoy!

Carmen's Tears (a dry, clear version)
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
3/4 oz Maraschino Liquour (Stock makes a good one)
3/4 oz Dry (White) Vermouth
2 Dashes Oranges Bitters (Regans No. 6 recommended) Combine in shaker over ice, shake 20 seconds.
Strain into chilled cocktail glass,
Garnish with Maraschino cherry.
Enjoy!

Gentle Jorge Cocktail
created by Chris Carlsson, SpiritsReview.com

2 oz Scorpion Silver Mezcal
1/2 oz Dry (White) Vermouth
1/2 oz Cointreau, Cointreau Noir, Solerno, or Grand Marnier
2 Dashes Oranges Bitters (Regans No. 6 recommended)

Stir with ice and strain into a large cocktail glass (5 oz or more) Enjoy!

Fall from Grace
created by Chris Carlsson, SpiritsReview.com

2 1/2 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Sour Apple Liqueur
1/2 oz Roses Lime Cordial
or 1/2 oz fresh lime juice and teaspoon of sugar
or 1/2 oz Agave syrup to sweeten - you choose)
Shake 20 seconds with ice
Strain into chilled cocktail glass

Mother's Milk
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
1/2 oz Kahlua or Kona Gold Coffee Liqueur
1/2 oz Heavy Cream
1/2 oz Milk (substitute 1 oz 1/2 and 1/2 if you like)
1Tsp Agave Syrup
Shake with ice 30 seconds,
Strain into old fashioned glass
Dust with fresh grated nutmeg

Bruges
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
1 oz sweet vermouth
1 oz orange juice (variation 1/2 oz Solerno and 1/2 Luxardo Fernet -no vermouth or orange juice)
1 1 oz kummel ( or aquavit such as Krogstad)
1-2 dashes Angostura Bitters
Shake over ice 20 seconds strain into cocktail glass

Smoke on the Bog
created by Chris Carlsson, SpiritsReview.com

2 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Cherry Cordial (Heering ?)
1 1/2 oz Cranberry Juice or Spritzer -
If juice shake over ice and strain
If Spritzer build or stir

Train Spotter
created by Chris Carlsson, SpiritsReview.com

2 tsp honey
2 oz Scorpion Silver Mezcal or Mijes Joven
1 1/2 Oatmeal Water
1/4 oz Drambuie (Variations:St.Germain or Solerno )
1/4 Amaretto
1/2 oz Heavy Cream
Stir Honey with Mezcal first ,
add other ingredients
shake 30 seconds ,
strain into cocktail glass
dust with nutmeg
(Oatmeal water is made by soaking 3 tblsp of oatmeal in 1/2 mug of warm
water for 15 minutes, strain off.)

Poppa Doc
created by Chris Carlsson, SpiritsReview.com

2 tsp honey
2 oz Scorpion Silver Mezcal or Mijes Joven
1 1/2 oz Roasted Coconut Juice
1/4 -1/2 oz Clement Creole Shrubb
1/4 Amaretto
1/2 oz Heavy Cream
Stir Honey with Mezcal first ,
add other ingredients
shake 30 seconds ,
strain into cocktail glass
Dust with nutmeg

Maximillian's Downfall
created by Chris Carlsson, SpiritsReview.com

2 tsp honey
2 oz Scorpion Silver Mezcal or Mijes Joven
1 1/2 oz Roasted Coconut Juice
1/4-1/2 oz Cointreau Noir (Variations:St.Germain or Solerno )
1/4 Amaretto
1/2 oz Heavy Cream
Stir Honey with Mezcal first ,
add other ingredients
shake 30 seconds ,
strain into cocktail glass
Dust with nutmeg
(Variation: Chili Powder)

Chiang Kai Shek's Downfall
created by Chris Carlsson, SpiritsReview.com

2 tsp honey
2 oz Scorpion Silver Mezcal or Mijes Joven
1 1/2 oz Roasted Coconut Juice
1/4-1/2 oz Cointreau Noir (Variations:St.Germain or Solerno )
1/4 Amaretto
1/2 oz Heavy Cream
Stir Honey with Mezcal first ,
add other ingredients
shake 30 seconds ,
strain into cocktail glass
Dust with 5 Spice Powder

Uncle Ho (Ho Chi Minh)
created by Chris Carlsson, SpiritsReview.com

2 tsp honey
2 oz Scorpion Silver Mezcal or Mijes Joven
1 1/2 oz Roasted Coconut Juice
1/4-1/2 oz Cointreau Noir (Variations:St.Germain or Solerno)
1/4 Amaretto
1/2 oz Heavy Cream
Stir Honey with Mezcal first ,
add other ingredients
shake 30 seconds ,
strain into cocktail glass
dust with Vietnamese Cinnamon

Cloudburst
created by Chris Carlsson, SpiritsReview.com

1 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Aviation Gin
1 oz White Creme de Cacao
1 oz Heavy Cream
Shake 20 seconds
Strain onto Maritini glass
Dust with Vietnamese Cinnamon

Paradise Lost
created by Chris Carlsson, SpiritsReview.com

2 oz Scorpion Silver Mezcal or Mijes Joven
1 oz Obsello Absinthe
1/2 oz Agave syrup
1/4- 1/2 oz Cointreau Noir (Variations:St.Germain or Solerno )
Garnish Orange Zest (prefer flamed)


Peso (Buck variation so play on words)
created by Chris Carlsson, SpiritsReview.com

2 1/2 oz Scorpion Silver Mezcal or Mijes Joven
1/2 oz fresh lemon juice
top up with Ginger Ale
garnish with lemon wedge

AIG Bailout Version:
created by Chris Carlsson, SpiritsReview.com

2 1/2 oz Scorpion Silver Mezcal or Mijes Joven
1/2 oz fresh lemon juice
1/2 oz Cointreau Noir (Variations:St.Germain or Solerno)
top up with Champagne
garnish with lemon wedge

Note: We recommend Scorpion Silver Mezcal for its very smoky profile and Mijes Joven as a very mild much less smoky profile

Edited by Dangermonkey, 26 August 2010 - 01:12 PM.

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#46 Chris Hennes

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Posted 27 August 2010 - 08:50 PM

The Monte Alban seems to be getting mixed reviews above. Given that it's just about the only mezcal I can get: is it worth drinking?

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#47 Dangermonkey

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Posted 28 August 2010 - 11:09 PM

NO!
The Pleasures of Exile are Imperfect at Best, At Worst They Rot the Liver.
Spirits Review.com

#48 Chris Hennes

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Posted 29 August 2010 - 09:11 AM

Finally, an unequivocal answer! Thanks DangerMonkey.

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#49 Kohai

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Posted 29 August 2010 - 10:20 AM

I have been wondering the same thing about the Monte Alban. I bought some (and some Cusano Rojo, shudder) but the stuff poisons absolutely anything it touches. I thought maybe I was just doin' it wrong; glad to see it might be the mezcal, not me.

Guess I'll have to wait until Del Maguey gets to Minneapolis, which I'm told will be this fall.
Pip Hanson | Marvel Bar

#50 Ricky

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Posted 21 September 2010 - 09:31 AM

My bar just started carrying Ilegal Mezcal and it's really, really good!! http://www.ilegalmezcal.com/
I haven't dabbled much further than the occasional glass of Metl, but the Ilegal really opened my eyes to how wonderful mezcal could be.

It's been challenging to incorporate into cocktails without muddying up the flavor fo the mezcal. I've found that simple subtle flavor enhancements work best to showcase the extraordinary taste. It's like mixing cocktails with good scotch. You probably shouldn't but sometimes it just works. Although it seems that many people here have combined tequila and mezcal. I wonder if that is to mellow out the potency of the mezcal taste? I'll have to give it a try.

2oz Ilegal Joven
slice of raw tomato
hard shake over ice
double strain into a chilled nosing glass and garnish with a sprig of thyme

Sazerac Ilegal
2oz Ilegal anejo
3 dashes Peychaud's bitters
stir over ice and strain into a chilled absinthe rinsed glass
orange peel garnish (without the flame - the mezcal is already smokey enough)

Enjoy!
Striving for cocktailian excellence and always learning.

#51 Chris Amirault

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Posted 21 September 2010 - 09:36 AM

I liked it as well when I tried it at Junior Merino's Liquid Lab and made the following with it:

2 oz Ilegal reposada tequila
3/4 oz Royal Combier
3/4 oz lemon juice
peel of 1/2 lemon (no pith)
2" cuke, diced
BT grapefruit bitters

Muddle the lemon peel with the liquids, then muddle the cuke with the mess. Shake; fine strain.
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#52 Tri2Cook

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Posted 10 January 2011 - 07:27 PM

I know this is going to be a tough one for those living in areas that have lots of choices and it's probably going to be almost impossible to get a general agreement but I have someone coming to visit from the U.S. who is going to bring me a couple bottles that I can't get where I live. I want one of them to be a mezcal. It's sole purpose in the cabinet will be for mixing but I want a good one. I need to narrow it down to only one for now. Suggestions?
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#53 Chris Amirault

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Posted 10 January 2011 - 07:43 PM

Unless they've got great access, send them in search of stuff you can find: a Del Maguey mezcal, Chichicapa or Minero, I'd suggest.
Chris Amirault
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#54 Tri2Cook

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Posted 10 January 2011 - 08:17 PM

Thanks for the suggestions. They're in California. I'm most likely going to order the things I want through someone like K&L and have it shipped to their house so all they have to do is bring it with them when they come. I'd like to get several things but I don't want to risk causing them any hassles at the border so I'm keeping it at two or three bottles.
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#55 vice

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Posted 10 January 2011 - 08:58 PM

If you go through K&L, take a look at Embajador. From their site:

This is perhaps the greatest deal I've seen since I took over as spirits buyer last August! If you've ever been curious about high quality mezcal (not the guaranteed hangover with the worm in the bottle) but never wanted to pay $60+ just to experiment, we've just found an amazing, one time only deal. For the past few years, Efrain Nolasco, born and raised in Oaxaca where mezcal is king, has been making organically-certified mezcal. He works with a co-op for local farmers in the small town of San Juan del Rio where the best agave is harvested. We carry two mezcals from him that are 100% organic and the cleanest, most pure mezcals I've yet tasted. Because of our success with these two bottles, he recently reached out to us and told us he's been sitting on two other mezcals that he made before he was certified and that, since he wants to focus on being an organic producer, he's willing to cut us a deal. The Embajador Blanco is made from organic agave but cannot label itself as such - hence the low price! This is smoky, vibrant, tangy, spicy and clean mezcal that can hold its own any day of the week with the pricier Del Maguey bottlings. For $19.99 it is the best price we have ever offered for a spirit of this quality. Mezcal is an underappreciated and overlooked product, but if we continue to get deals like this, it won't be long until the rest of the world starts paying more attention.


I took a gamble on the blanco and it's terrific. I've found the K&L spirits buyers to give pretty solid recommendations.

Edited by vice, 10 January 2011 - 09:00 PM.

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#56 eje

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Posted 11 January 2011 - 10:46 AM

I know this is going to be a tough one for those living in areas that have lots of choices and it's probably going to be almost impossible to get a general agreement but I have someone coming to visit from the U.S. who is going to bring me a couple bottles that I can't get where I live. I want one of them to be a mezcal. It's sole purpose in the cabinet will be for mixing but I want a good one. I need to narrow it down to only one for now. Suggestions?

Most of the Del Maguey products are a tad high priced solely for mixing, however their new "Vida" Mezcal is quite delicious and a decent value (comparatively).

The other most commonly mixed Mezcal, at least around here, is named Benesin. Also quite good, though not quite as aggressively funky as the "Vida" (or other Del Maguey products).

Sombre ain't bad either, though that one is all about the smoke.

A bit more expensive, if you can find Mezcalero around, it is fantastic, and only available in CA.
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Erik Ellestad
If the ocean was whiskey and I was a duck...
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#57 kathryn

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Posted 11 January 2011 - 07:54 PM

A very limited number of bottles of Mezcalero Release No. 2 have made their way to NYC at Astor Wines. Priced at $69.99, which is comparable to Del Maguey Minero and Chichicapa here.
"I'll put anything in my mouth twice." -- Ulterior Epicure

#58 Hassouni

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Posted 10 October 2011 - 12:04 AM

Went for drinks at one of my favorite places in DC, El Centro DF, where they have numerous mezcal and tequila cocktails...of which I drank a lot. Tried Sotol reposado (mezcal I guess), amazing stuff, as well as one of their signature drinks, the Red & Smokey: mezcal, agua de jamaica (Hibiscus tea), and chile-ginger syrup. Superb drink.

#59 tanstaafl2

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Posted 10 October 2011 - 06:19 AM

Went for drinks at one of my favorite places in DC, El Centro DF, where they have numerous mezcal and tequila cocktails...of which I drank a lot. Tried Sotol reposado (mezcal I guess), amazing stuff, as well as one of their signature drinks, the Red & Smokey: mezcal, agua de jamaica (Hibiscus tea), and chile-ginger syrup. Superb drink.


Sotol is a completely different species from the agave plant although it is in the same family (the same family includes asparagus of all things). Sotol is generally distilled and produced in a similar fashion as mezcal but to me it has a much lighter taste. But enjoyable all the same. I have the Hacienda de Chihuahua añejo and have tried the reposado (the only brand I find in my area routinely) and find them pleasant to sip on their own merits.

In a mixed drink they typically do not come through as strongly as tequila or mezcal does to me.

Edited by tanstaafl2, 10 October 2011 - 06:19 AM.

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#60 EatNopales

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Posted 12 October 2011 - 10:57 AM


Went for drinks at one of my favorite places in DC, El Centro DF, where they have numerous mezcal and tequila cocktails...of which I drank a lot. Tried Sotol reposado (mezcal I guess), amazing stuff, as well as one of their signature drinks, the Red & Smokey: mezcal, agua de jamaica (Hibiscus tea), and chile-ginger syrup. Superb drink.


Sotol is a completely different species from the agave plant although it is in the same family (the same family includes asparagus of all things). Sotol is generally distilled and produced in a similar fashion as mezcal but to me it has a much lighter taste. But enjoyable all the same. I have the Hacienda de Chihuahua añejo and have tried the reposado (the only brand I find in my area routinely) and find them pleasant to sip on their own merits.

In a mixed drink they typically do not come through as strongly as tequila or mezcal does to me.



Technically Sotol & Tequila are both genres of Mezcal.... drinks currently labeled as Mezcal are made from dozens of distinct species... which is why the Oaxacan producers have been working hard to get a NOM established (I don't recall the status on it.... but there has been a push to get NOMs for Espadin, Tobala & some of the other prized agaves.


If the disperse groups of distillers, growers & wild plant collectors could get organized in an ideal world they would establish at least a dozen distinct NOMs maybe more for each sufficiently differing genre of agave distill.

Even in Jalisco which is so overran by the shadow of Tequila there are dozens of micro-regional distills that are called Mezcal made from agave that is neither Blue Webber nor Espadin, and are not Smoked as in Oaxaca.