Strawberry Mezcalita Cocktail
- 1 1/2 oz Sacacuento Silver Mezcal
- 1/2 oz TripleSec
- Juice from 1 lime
- 4 cut up strawberries
- Dash of simple Agave Nectar
- Blend well with ice.
From our fiends at Hacienda in Santa Monica, this cool drink is perfect for the summer when it’s blazing hot and you need a cold down.
Mezcal Sunset Cocktail
Blend and mix well with ice.
Wet glass rim lime and place rim into mixture of salt and cayenne pepper.
Pour Mezcal into glass and enjoy.
A new Mezcal Drink recipe is from our friends at Old Juan’s Cantina called Tropical Smoke. Tropical Smoke is made with Sacacuento Mezcal, lime juice, muddled oranges, agave nectar and pomegranate liquor served on the rocks with a spicy rim.
Served in a bucket w/a chili powder & salt rim.
What stories will you tell? Sacacuento!
Photos from Eva Verdin
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Makes: 2 margaritas
In a martini shaker add the freshly squeezed juice. Include the tequila, agave nectar, and ice. Shake and divide equally between two salt rimmed margarita glasses. Garnish with a blood orange slice or a sprig of mint.
Learn more about Muy Bueno Cookbook at http://muybuenocookbook.wordpress.com/2011/05/12/blood-orange-mezcal-margarita/?blogsub=confirming#subscribe-blog
Photograph by Jeanine Thurston
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 http://thelinkery.com/blog/anatomy-of-a-mescal-gimlet/
A special thanks to recipe creator Erik from Don Ramon’s in San Francisco
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.
In Spanish, quita means “pull down” and “choni” means underwear. That’s right, we said it.
Serve in a chilled glass.
What stories will you tell?
“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.
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.
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
Garnish: apple slice
Combine all ingredients and shake. Pour shaker contents into glass and garnish.
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
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