In Spanish, quita means “pull down” and “choni” means underwear. That’s right, we said it.
- 1 shot Sacacuento Silver
- 1 shot of champagne
- A half shot of pomegranate juice
- A pinch of ginger
Serve in a chilled glass.
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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.
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
Strawberry & Smoke
Strawberry and Smoke
Makes 1 cocktail
Ingredients:
- 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
Directions:
- Combine strawberries and sugar in a cocktail shaker and muddle well. Add ice, mezcal, elderflower, and lime juice.
- Shake well and strain into a rocks glass rimmed with chili powder.
Mezcal Breeze Cocktail
Mezcal Breeze
Makes 1 cocktail
Ingredients:
• 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
Directions:
1. Combine all ingredients in a cocktail shaker with ice. Shake well and strain into cocktail glass.
2. Garnish with a pineapple slice.
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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