Sacacuento Mezcal

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By in Recipes Comments Off on Anatomy of a Mezcal Gimlet

Anatomy of a Mezcal Gimlet


The Long Goodbye

By Jay Porter
Thursday, 21 July 2011

“We sat in the corner of the bar at Victor’s and drank gimlets. “They don’t know how to make them here,” he said. “What they call a gimlet is just some lime or lemon juice and gin with a dash of sugar and bitters. A real gimlet is half gin and half Rose’s Lime Juice and nothing else. It beats martinis hollow.” – Raymond Chandler, The Long Goodbye

I love gimlets. I love bars. And I love Raymond Chandler, whose finest book, The Long Goodbye, is about gimlets and bars as much as it’s about anything.

Chandler was living in La Jolla when he wrote that book, and I’ve read that he passed many evenings with Max Miller and Neil Morgan, drinking in a small cantina in the Upper Hermosa.

Chandler must have loved bars, too, or at least loved his local:

I like bars just after they open for the evening. When the air inside is still cool and clean and everything is shiny and the barkeep is giving himself that last look in the mirror to see if his tie is straight and his hair is smooth. I like the neat bottles on the bar back and the lovely shining glasses and the anticipation. I like to watch the man mix the first one of the evening and put it down on a crisp mat and put the little folded napkin beside it. I like to taste it slowly. The first quiet drink of the evening in a quiet bar — that’s wonderful.

When we were putting together an El Take It Easy cocktail program embracing the traditions of San Diego/Tijuana, it would clearly have been a crime to omit Chandler and his gimlet. But, we’re not as formalist as Terry Lennox, the character through whom Chandler shared his cocktail philosophy. So our gimlet was likely to get a wee bit creative.

One thing led to another, and we were all sitting in Dean’s living room, drinking mescal gimlets, with the longest, most satisfying finish of any cocktail we’d tried in a long time.

To be known as, The Long Goodbye.

It’s a simply made drink. A very nice joven mescal (Sacacuento)…”

Read Jay’s full post and learn more about the “The Long Goodbye” recipe at

By in Recipes Comments Off on The Noche Tropical Cocktail

The Noche Tropical Cocktail


The Noche Tropical Cocktail

  • 1 shot Sacacuento silver
  • 1 oz fresh lime juice
  • 2 quarters mashed fresh orange
  • 3/4 oz agave nectar
  • 1 oz Pomegranate Flavored Tequila (like La Pinta)
  • Rim on glass with chile, lime and salt
    serve over ice

A special thanks to recipe creator Erik from Don Ramon’s in San Francisco

By in Recipes Comments Off on The Apple Mezcaltini Cocktail

The Apple Mezcaltini Cocktail


The Apple Mezcaltini Cocktail

2 oz mezcal (Mezcal Silver recommended)
2 oz DeKuyper Sour Apple Pucker schnapps

Directions: Place ice in cocktail shaker; add mezcal and schnapps.   Shake vigorously. Serve mix in cold martini glass. Decorate with dill leaves.

A special thanks to recipe creator Zignum.

By in Recipes Comments Off on Quita Choni – The Hot New Mezcal Drink!

Quita Choni – The Hot New Mezcal Drink!


In Spanish, quita means “pull down” and “choni” means underwear. That’s right, we said it.

  1. 1 shot Sacacuento Silver
  2. 1 shot of champagne
  3. A half shot of pomegranate juice
  4. A pinch of ginger

Serve in a chilled glass.

What stories will you tell?

By in Recipes Comments Off on The Bricia

The Bricia


The Bricia

“The Bricia” a cocktail named after Bricia Lopez, the mezcal-loving co-owner of Pal Cabrón, this drink from Las Perlas barman Raul Yrastorza features a house-made marmalade of sweet-skinned kumquats. Shaken with mezcal, egg white and spice-infused honey, it’s a smoky concoction fitting for a cool night in Downtown L.A.

  • Pinch of fennel seeds
  • Pinch of cloves
  • 2 ounces mezcal, preferably Sacacuento Anejo
  • 1 egg white
  • 1 ounce fresh lemon juice
  • 2 teaspoons orange marmalade (choose a brand with plenty of rind in it)
  • 1/2 ounce five-spice honey syrup
  • Ice
  • A few dashes of Fee Brothers Whiskey Barrel Aged Bitters or Angostura Bitters
  • Pinch of pico de gallo chili powder (found in Latin markets)

Muddle a pinch each of fennel seeds and cloves in the bottom of a cocktail shaker. Add the Sacacuento Mezcal, egg white, lemon juice, marmalade and honey syrup. Shake vigorously to emulsify the egg white with the other ingredients. Add ice and shake until cold, then strain into a chilled old-fashioned glass. Garnish with a few dashes of bitters and a small pinch of pico de gallo chili powder.

By in Recipes Comments Off on The Cinnsation

The Cinnsation


The Cinnsation

This cocktail offers the perfect balance of smoke, citrus and spice.

1 1/2 oz. mezcal
1 1/2 oz. mulled apple cider (found in most natural grocer’s produce or juice section)
1/2 oz. cinnamon syrup (see below)
3/4 oz. fresh lemon juice
1 dash Peychaud’s bitters

Ice cubes
Tools: shaker
Glass: highball
Garnish: apple slice

Combine all ingredients and shake. Pour shaker contents into glass and garnish.

Cinnamon Syrup
1 cup sugar
1 cup water
4 cinnamon sticks, broken into large pieces

Bring all ingredients to a boil over medium heat. Reduce heat to medium-low and let simmer for 8-10 minutes until sugar has dissolved, stirring frequently. Remove from heat and let cool. Discard cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated for up to two weeks.

by: Phillip Ward, Mayahuel, New York City

By in Recipes Comments Off on Strawberry & Smoke

Strawberry & Smoke


Strawberry and Smoke

Makes 1 cocktail


  • 4 fresh strawberries, stemmed and sliced
  • 1 tablespoon granulated sugar
  • 2-ounces mezcal (mescal)
  • 1-ounce elderflower liqueur
  • 3/4-ounce fresh lime juice
  • Chili powder, for rim


  1. Combine strawberries and sugar in a cocktail shaker and muddle well. Add ice, mezcal, elderflower, and lime juice.
  2. Shake well and strain into a rocks glass rimmed with chili powder.
By in Recipes Comments Off on Mezcal Breeze Cocktail

Mezcal Breeze Cocktail



Mezcal Breeze

Makes 1 cocktail

• 1-ounce pineapple juice
• 1/2-ounce fresh orange juice
• 1-ounce cranberry juice
• 1/4-ounce fresh lime juice
• 2-ounces Sacacuento Mezcal
• 1 pineapple slice

1. Combine all ingredients in a cocktail shaker with ice. Shake well and strain into cocktail glass.
2. Garnish with a pineapple slice.

By in Recipes Comments Off on The Parrot

The Parrot


1 shot Mezcal
3 cubes of ice
Fill with grapefruit soda,
garnish with slice of orange,
serve in rocks glass

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