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Mescal

Tuesday, August 3, 2010

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Samples of roasted agave hearts were provided at a Mezcal seminar at Tales of the Cocktail 2010, to illustrate the base flavors of the finished mezcal product. The samples were sweet tasting and juicy.

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(Emma Janzen AMERICAN-STATESMAN)

Samples of roasted agave hearts were provided at a Mezcal seminar at Tales of the Cocktail 2010, to illustrate the base flavors of the finished mezcal product. The samples were sweet tasting and juicy.

Story: Celebrate spirit of Mexico with a glass of mescal

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(Emma Janzen AMERICAN-STATESMAN)

Samples of different mezcals were offered in these tiny clay dishes. Ron Cooper of Del Maguey Mezcal claims it is the best way to "open up" the flavors of mezcal before tasting. He suggests trying mezcal out of a cocktail glass or similarly shaped glassware to achieve a similar effect.

Story: Celebrate spirit of Mexico with a glass of mescal

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(Emma Janzen AMERICAN-STATESMAN)

A bottle of Ilegal Mezcal, made in Oaxaca, Mexico.

Story: Celebrate spirit of Mexico with a glass of mescal

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(Emma Janzen AMERICAN-STATESMAN)

Bottles of Del Maguey mezcal, made in Oaxaca, Mexico.

Story: Celebrate spirit of Mexico with a glass of mescal

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(Emma Janzen AMERICAN-STATESMAN)

The Brave cocktail, from Bobby Heugel, co-owner of Anvil Bar and Refuge, Houston. 1 oz Del Maguey Chichicapa Mezcal, 1 oz Hacienda del Sotol Plata, .5 oz Averna Amaro, 1 tsp Marie Brizard Orange Curacao, 2 Dashes Angostura Bitters. Stir in a glass without ice and mist Angostura bitters on top. Flame an orange zest above the cocktail for garnish.

Story: Celebrate spirit of Mexico with a glass of mescal

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(Emma Janzen AMERICAN-STATESMAN)

The Oaxacan Summer. 1 oz. Del Maguey Chichicapa Mezcal, 1 oz. Reposado Tequila, 1.75 oz Fresh lime juice, 1 oz. Agave syrup, 3-4 dashes of Fee Brothers Grapefruit bitters, Combine all ingredients and shake. Serve in a chilled margarita glass. Chile powder rim is optional.

Story: Celebrate spirit of Mexico with a glass of mescal

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(Emma Janzen AMERICAN-STATESMAN)

The Tres Coops Cocktail, from Tad Carducci of Tippling Bros. for Mercadito Chicago. 1 oz. Del Maguey Chichicapa Mezcal, .5 oz. Averna Amaro, .5 oz. St. Germain elderflower liqueur, .5 oz. Domaine de Canton ginger liqueur, .75 oz. fresh lime juice, .25 oz. fresh egg white, Pinch of freshly ground chile powder. Combine all ingredients and shake. Strain and serve in a cocktail glass.

Story: Celebrate spirit of Mexico with a glass of mescal