Mezcal-licious

We’re over soup and cold weather and are off to Oaxaca, where it’s sunny with highs near 80.  And we’re looking forward to doing a Mezcal tasting at In Situ.  To get in some essential pre-trip conditioning, we decided to buy some Mezcal in Sonoma.  We know nothing about good mezcal but do know that the label of one of the bottles on the shelf was speaking to us.  It was imported by “Sazerac Company, Inc.” located in Metairie, LA, and was produced and bottled in Oaxaca!  Not only did we live in Louisiana for 27 years, we have blogged about Sazerac cocktails, and we’re heading for Oaxaca.  We had no choice but to buy it.Mezcal Bottle

We solicited a suggestion for a mezcal cocktail from our son-in-law and Tacolicious‘ El Jefe, Joe.  We tried it last night, and it was delicious.  So if you want a mezcal cocktail – without going to Oaxaca – this will do the trick.

 

Mezcal Margarita

Joe’s Mezcal Margarita

Joe's Mezcal Margarita

  • Servings: 1 cocktail
  • Print
We doubled this recipe to make two cocktails.  The salted rim is optional; Ann prefers a non-salted rim while Andy likes the salted rim.

  • 4 slices cucumber
  • 2 oz mezcal
  • 1.5 oz lime juice
  • 1 oz agave (diluted 1:1 with water) Note: we added another 1/4 oz agave – undiluted, wanting it a tad sweeter
  • Kosher salt with a pinch of chipotle chili powder (or a chili powder of your choice).
  • 1 two inch peel of cucumber for garnish.
  1. If you are going to salt the rim, spread salt and chili mix on small plate. Rub a lime wedge around the rim of the glass and dip it in the salt to coat. Set aside.
  2. In cocktail shaker muddle the 4 slices of cucumber and then add the mezcal, lime juice, and agave.  Fill the shaker with ice cubes, shake 10 to 15 times, and then strain into the prepared glass. Fill the glass with ice cubes and garnish with the cucumber peel.

Recipe brought to you by Joe Hargrave,  BigLittleMeals.com, and Andy and Ann

6 Comments

  1. Bob Carleton says:

    Excellent! I, too, like the salt; but, only on the outside of the rim. Can be accomplished by either only running the lime squeezings around the outside with a finger tip, or salting in the usual manner and then running that fickle finger around the inside with the glass inverted so the errant grains fall to the sink. One cannot convey this idea to bartenders and so usually one ends up with a slurry of salt in the bottom of the glass, and an overly salty drink to boot. One can order an unsalted drink at the bar, and then apply a bit to the back of one’s hand to be licked as needed.

    Like

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