mezcal

Rich, smoky mezcal provides the base for this autumnal riff on a margarita.

The Great Calabaza Recipe

For the Five Spice Salt:

five spice powder

salt

For the Cocktail:

mezcal joven,

orange

pumpkin butter (see Notes)

lime lime

For the Five Spice Salt: Mix together five spice powder and salt. Store in a small jar until ready to use. 

For the Cocktail: Moisten the rim of two rocks glasses with lime juice, rim with five spice salt, and set aside. Fill a cocktail shaker with ice. Add the mezcal, orange juice, pumpkin butter, and lime juice. Shake until well-chilled, about 20 seconds. Add fresh ice to prepared glasses and strain cocktail into glasses. 

Everything Good Cocktail recipe | Epicurious.com

honey

orange liqueur (preferably Pierre Ferrand Dry Curaçao)

tsp. chocolate bitters,

orange twists

If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.

Spicy Aztec Hot Chocolate With Chili, Cinnamon, And Mezcal Recipe

cocoa powder

sugar

kosher salt

milk

cinnamon

dried ancho chile pod, split

chocolate chips

cocoa chocolate

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, 2 cinnamon sticks, ancho chile, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Simmer over low heat, whisking occasionally, until fragrant, about 10 minutes. Carefully drain and discard chile and cinnamon sticks

Return to pot and add mezcal. Heat through. Using a hand blender, a milk frother, or a whisk, beat chocolate until foamy, then divide into four glasses. Garnish with chile powder, cocoa nib (or chocolate shavings), and a cinnamon stick. Serve immediately

The legendary Gardener from Matsuhisa Vail

Gardener Cocktail from Matsuhisa

Grams Cilantro Tops

Grams Fresh Peeled Ginger

Grams Serrano Pepper

oz Cold Simple Syrup (Must be chilled)

Lime

oz Spirit of Your Choice

Combine Cilantro, Ginger, Pepper, and Simple Syrup and Blend until a puree

Strain syrup through chinois or strainer into bottle. This should give you about 12oz of the Gardener Syrup.

Combine lime juice, 1oz of syrup, and 2oz of spirit to shaker

This Prosecco cocktail has everything. It&#x27;s sweet, it&#x27;s smoky, it&#x27;s spicy, and it&#x27;s bubbly! This craft cocktail is perfect for a party or ladies night.

Mezcal Prosecco Cocktail Recipe

Chambord (or other raspberry liqueur)

Pineapple juice

Prosecco, chilled

fresh cilantro, about 5 whole leaves

jalapeno pepper

Cut the 1/2-inch slice of jalapeno into smaller...

Cut the 1/2-inch slice of jalapeno into smaller pieces.

Add cilantro and jalapeno pepper to a cocktail...

Add cilantro and jalapeno pepper to a cocktail shaker and muddle them together.

Add ice, Chambord, Mezcal, and pineapple juice, and...

Add ice, Chambord, Mezcal, and pineapple juice, and give it a good shake (make sure the lid is on securely).

Strain into two coupe glasses, about 3/4 full,...

Strain into two coupe glasses, about 3/4 full, and top with Prosecco.

Garnish with cilantro and jalapeno slice if desired.

Austin Hartman of Montana’s Trail House in Bushwick, Brooklyn, sticks pretty close to the wine-bitters-bubbles template of the classic spritz with this simple drink. His main break with tradition is his use of the fiery agave spirit mezcal as a base. Wanting the liquor to play well with the other ingredients, he opts for the sweeter, softer Crema de Mezcal, from Del Maguey. “It still has some of the smoky, spice qualities of mezcal, but some of the sweetness that works well with the bitterness of the Aperol,” he said. At first, the mezcal delivers a bracing, spirited hit you don’t expect from a spritz. But after a few sips, it all calms down into an easygoing, refreshing whole.

La Quebrada Spritz

Del Maguey Crema de Mezcal,

Aperol

grapefruit juice

Grapefruit twist

sparkling white wine,

In a cocktail shaker three-quarters filled with ice, add crema de mezcal, Aperol and grapefruit juice. Shake until chilled, about 15 seconds.

Using a wineglass, squeeze grapefruit twist over it and rub twist along the rim. Place twist at bottom of glass. Add 4 to 5 ice cubes. Strain contents of shaker into glass. Top with sparkling wine.

Franky Marshall of the Brooklyn cocktail bar Le Boudoir boldly created a cocktail using three tricky spirits that might not seem to mix well: mezcal, Scotch whisky and banana liqueur. Softened and slightly sweetened by honey syrup, they harmonize into a strong, smoky, seductive drink that might make you lose your head (in the best possible way).

Guillotine

blended Scotch

banana liqueur

honey syrup (equal parts honey and water)

Lemon peel

Add all liquid ingredients to mixing glass. Stir with ice. Strain into snifter over two ice cubes. Express lemon essence over drink, then discard peel.

Some rye or bourbon, sugar, Angostura bitters and a twist: The old-fashioned cocktail is a dependable formula. Here, tequila and mescal take whiskey's place in a south-of-the-border spin on the traditional recipe. Invented in 2007 at Death & Co. in the East Village, by the tequila specialist Philip Ward, this drink quickly started appearing on menus across the country.

Oaxaca Old-Fashioned

reposado tequila

agave nectar

Angostura bitters

orange peel

Combine liquids in a cocktail shaker with a generous handful of ice. Stir until well chilled. Strain into a rocks glass filled with ice.

Hold a lighted match over drink in one hand and orange peel in other hand, with orange side facing flame and about an inch away. Carefully and quickly squeeze orange peel until oils spark. Put out match and drop peel into cocktail.

A mezcal margarita made without orange liqueur

Mezcal Sour

lime juice

simple syrup ((1 part sugar

lime

Combine the liquids in a mixing glass. Add ice. Stir for 15 seconds or so. Strain into a glass over ice. Garnish with the wedge of lime.

Spinning Top Cocktail recipe from Pati&#x27;s Mexican Table Season 3, Episode 12 &quot;Girls Just Wanna Have Fun&quot;

Spinning Top Cocktail

lime wedge ((about 1/4 of a fresh lime))

chile powder (such

Ice cubes

(2 ounces) mezcal or tequila

grapefruit soda

pineapple juice

mint leaves

Run the lime wedge around the rim of a glass. Place the sugar, chile powder and salt on a small plate and dip the rim of the glass in the salt to coat.

Add the ice cubes to the glass, then pour in the mezcal, grapefruit soda and pineapple juice, stir gently. Tear the mint leaves into several pieces and drop them into the glass, stirring gently so they release their flavor into the drink.

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

Rosemary Mezcal Fizz

rosemary leaves (from 1 sprig)

lemon

lemon juice

light agave nectar

club soda

Epicurious’ cocktail expert, Maggie Hoffman, created a drink that captures the flavors and nuances of acclaimed author Dawnie Walton’s favorite pre-pandemic bar cocktails, as outlined in this essay about the evolution of her drinking tastes. For the most luscious froth, serve fizzes in tall glasses without ice. Make sure your soda and glasses are well chilled before starting, either by chilling in the fridge an hour or more beforehand or filling with ice water and letting them sit while you make the drink.
*Raw egg is not recommended for the elderly, people with weakened immune systems…or people who don’t like raw egg.

Bon Appétit

Chill 2 Collins glasses. Combine rosemary leaves and salt in a cocktail shaker and gently press out oils with a muddler, about 45 seconds. Add egg white, lemon zest, mezcal, lemon juice, and agave nectar. Cover cocktail shaker; shake vigorously (without ice) until egg white is emulsified, about 20 seconds. Carefully uncover (shaker will be quite full) and add ice just to fill. Cover and shake until egg white is very frothy and cocktail is cold, about 30 seconds.

Set chilled glasses next to each other and double-strain cocktail into glasses, dividing evenly. Top off each drink with 3 oz. club soda and garnish with a rosemary sprig.

Check out this festive fall cocktail, made with mezcal and fresh pomegranate juice, as well as savory harissa for a touch of heat.

Marrakesh Express (Mezcal and Pomegranate Cocktail)

pomegranate juice (fresh preferred)

1:1 simple syrup (recipe follows)

harissa paste (such

rose water

aquafaba

pomegranate seeds, cracked pink peppercorns,

You can buy 100 percent pomegranate juice at many grocery stores, but the fresh stuff is both brighter and more intense in flavor. It’s also remarkably easy to get at—you can put chunky quarters or sixths of a whole pomegranate in your manual citrus squeezer and press the juice right out, no seed-gathering required. It takes just a minute to get enough for this mezcal cocktail created by bartender Gabriella Mlynarczyk.
The fresh pomegranate juice truly shines, with a backdrop of savory harissa heat and a balanced floral aroma from rose water and lemon. A splash of aquafaba—that is, the liquid from a can of chickpeas—adds a delicately foamy texture while keeping the drink vegan-friendly; egg white is a fine substitute if you don’t have chickpeas around.

Epicurious

Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.

For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge.

This easy large-format pitcher drink has savory mezcal, celery juice, fruity Lillet blanc, and lemon.

Infinity Pool (Batched Mezcal Cocktail With Celery and Lillet)

Lillet blanc

1:1 simple syrup (see Note)

celery bitters

water

celery juice (from about 12 celery stalks)

Smoked sea salt and thinly sliced lemon wheels

Cucumber is often praised for its cooling properties, but what about celery? Throw some chopped stalks in a juicer (or, if you’re patient, puree about a dozen in a blender and strain) and you’ve got one of the most refreshing cocktail bases I can imagine. Los Angeles bartender Gabriella Mlynarczyk knows how to use it well, mellowing out the vegetal character of the stalks with citrusy Lillet blanc and lemon juice. The drink’s savory side is supported with mezcal, celery bitters, and a pinch of smoked salt. You’ll want to pour it into a big thermos and bring it to the beach. Starting with chilled mezcal and Lillet means less time waiting for the fridge to do its job.

Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.

Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.

To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.

A spicy cocktail from Amá. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

La Pina (Mezcal Cocktail With Pineapple and Cilantro)

large ice cube,

serrano chile, seeded

cilantro leaves

[60 ml] mezcal

[15 ml] fresh lime juice

pineapple leaf

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking.

Put the large ice cube in an old-fashioned glass. Muddle the serrano chile with the cilantro leaves in a cocktail shaker. Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes. Shake vigorously and strain over the large ice cube in the glass. Garnish with the pineapple leaf.

This cocktail combines spirits that are produced in Mexico: Montelobos, Ancho Reyes and Milagro Silver. A crisp, clear, smooth-tasting margarita in honor of Mexican Independence Day! Salud!

Smoke & Fire Margarita

¾ part Montelobos Mezcal

¾ part Ancho Reyes

¾ part Milagro Silver Tequila

½ part Agave Nectar*

Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside.

Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass.

Garnish with a lime wedge.

This cocktail gets its fluffy froth from egg whites and its soft smoky-tangy-sweet flavor from a mix of mezcal and amaro. 

Yola Mezcal

Amaro Montenegro

Angostura bitters and lime twist (for serving)

This tangy-sweet cocktail gets its lofty, fluffy froth from egg whites and a two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites. This recipe is from Honey's in NYC.

Shake lime juice, mezcal, amaro, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds. Strain through a fine-mesh sieve into a coupe glass. Garnish with a few drops of Angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish). Top with lime twist.

Simply using Mezcal in a Moscow Mule turns the cocktail into a whole new drink! Smoky, spicy and oh-so addictive...

Spicy Mezcal Mule

oz mezcal

oz lime juice

cayenne pepper

ginger beer

lime wheel

Fill a copper mug with ice.

Add mezcal, lime juice and cayenne pepper to...

Add mezcal, lime juice and cayenne pepper to the mug.

Stir well to combine.

Top with chilled ginger beer.

Give it one more stir.

Serve.

Sunset Mezcal Cocktail - made with grilled marinaded pineapple, lime, cascabel chili, hibiscus agua fresca, and of course bold and smoky mezcal.

Mezcalita del Ocaso

pineapple

(grated

chili

lime juice (freshly squeezed (about 3 large limes' worth))

g ice

g dried hibiscus flowers

tbsp honey (or agave nectar)

oz hibiscus agua fresca

pineapple wedges ((from above) to garnish)

rehydrated hibiscus flowers ((from above) to garnish)

(Note: the pineapple can be marinaded a day in advance, and the entire mixture, minus ice, can be made up to a day ahead of time in order to speed up drink making).

Cut the top third of the pineapple off and set it aside.  Peel, core, and cut the remaining bottom two thirds of the pineapple into long, thick pieces.  The easiest way to do this is to halve the pineapple the long way, then cut the halves again into long thirds or quarters.  At this point, it's easy to cut the skin and the tough core off of the pieces.

Note that if you do have a preferred method for cutting pineapple, feel free to use it, as long as it yields pieces large enough to grill.

Remove the stem and seeds from the cascabel chili.  Toast the chili in a hot, dry skillet for about 2 minutes, or until darkened and fragrant, then remove from heat.  When the chili is cool enough to handle, chop it into relatively small pieces.

Combine the pineapple, chili, lime juice, and grated piloncillo (or brown sugar) in a large bowl or container.  Set aside to marinade for at least 2 hours, or overnight.

Remove the pineapple pieces from the marinade, but DO NOT discard the marinade.  Cut the reserved pineapple top from step 1 into rings (skin on or off, depending on your presentation preference).  Preheat an indoor or outdoor grill to a high heat (about 200 C/400 F).  Grill the marinaded pineapple for 5-6 minutes, turning a few times to get a little char all around.  Grill the reserved pineapple slices for about 2 minutes per side, or just long enough to leave nice grill marks.

Place the grilled marinaded pineapple in a blender or food processor along with the leftover marinade.  Blend until smooth.  This can be kept refrigerated until ready to use.  When you're ready to make the drinks, blend the mixture with the ice cubes until smooth.

Cut the grilled un-marinaded pineapple into wedges and set aside.

Roasted Pineapple Puree

(Note this step can be done up to several days in advance)

Combine the water and honey in a sauce pan and bring to a gentle boil.

Add the hibiscus flowers and reduce to a simmer.  Cover and simmer for 15 minutes.  Remove from heat, strain out the flowers and refrigerate the liquid and flowers separately (ensure that the liquid has cooled completely before using).

Hibiscus Agua Fresca

If you haven't already done so, blend the pineapple with the ice until smooth.

Add 1 oz (30 ml) of mezcal to a martini glass.  Pour 2 oz (60 ml) of the pineapple puree over this and mix gently.

Mix the hibiscus agua fresca with the remaining 1/2 oz (15 ml) of pineapple puree and pour gently over the drink.  It should settle in patches or a spiral in the drink.

Top 20 mezcal recipes from across the web

The most viewed mezcal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Guillotine

Oaxaca Old-Fashioned

Spinning Top Cocktail

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Marrakesh Express (Mezcal and Pomeg...

Infinity Pool (Batched Mezcal Cockt...

La Pina (Mezcal Cocktail With Pinea...

Smoke & Fire Margarita

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Saint Theo’s Tropical Negroni

Smoke on the Water

Top 20 mezcal recipes from across the web

The most viewed mezcal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Great Calabaza Recipe

Everything Good Cocktail recipe | E...

Spicy Aztec Hot Chocolate With Chil...

Gardener Cocktail from Matsuhisa

Mezcal Prosecco Cocktail Recipe

La Quebrada Spritz

Guillotine

Oaxaca Old-Fashioned

Spinning Top Cocktail

Rosemary Mezcal Fizz

Marrakesh Express (Mezcal and Pomeg...

Infinity Pool (Batched Mezcal Cockt...

La Pina (Mezcal Cocktail With Pinea...

Smoke & Fire Margarita

Mezcal Sour

Spicy Mezcal Mule

Mezcalita del Ocaso

Saint Theo’s Tropical Negroni

Smoke on the Water

The most viewed mezcal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine