Should we call it convenient that I am publishing a cocktail featuring a liquor from Mexico on the 5th of May? Or should be just call it a happy coincidence because I am in a location where I really had an urge to drink Mezcal and, ta da, it happens to also be a very American marketed Mexican holiday.
It’s the latter, and I’m going to tell you why Mezcal is the best.
I learned a lot about Mezcal while working as chef at Kask, a craft cocktail establishment in downtown Portland. They made award-winning cocktails and my job was to make bar bites and meals in our tiny space, and I decided they should all be inspired by the cocktails. If not, even, be boozy themselves. (Rum-chocolate dipped bacon anyone? Yeah, that happened, especially since this was in my more carnivorous days.)
The bar managers there were lovers of Mezcal and we had several rotating cocktails on the menu featuring the spirit. For those of you still scratching your head — Mezcal is a liquor made in Mexico that is made out of agave, so, yes, the same plant that tequila is made out of an also the same plant that furnishes the low-glycemic agave syrup we use from time to time here.
Since Mezcal is made from agave, this means two very good things!
- Like tequila, it is the only alcohol that is not a depressant! Yaaaay. Not like other alcohols necessarily make you depressed, but they slow down, or depress, your body’s energy and functioning. Ever wonder why you get so rowdy on tequila? Well, that’s why. It’s the opposite. Same with Mezcal.
- It’s lower glycemic than other boozes. The same way that agave nectar has, like, 1/4 the glycemic lindex of something like honey, the same applies to Mezcal, so long as you’re drinking the pure stuff.
That being said, here’s how it tastes: it’s like a way way way smoother, smoky tequila. For those of you who hate tequila, the only part about it that tastes like the stuff, and the good stuff, is its nose. The body and once its in your mouth really just tastes like, well, Mezcal. It tastes smokey because it’s smoked in clay pots under the ground. Yes, some places in Mexico smoke it with worms or some even chicken to give it flavor. THIS IS TOTALLY NOT WHAT YOU FIND IN COMMERCIAL MEZCAL, so don’t be afraid. That funky stuff is actually more expensive to buy here and more craft. So, it’s just, like, agave nectar, fermented, distilled, smoked. Under ground. And so delicious.
Ahem, I’m going to stop talking about the thing, as I think it’s clear you feel my admiration for the stuff now, but leave you with a few things:
A. The recipe, is below.
B. The video, is above.
C. The most common good quality but not-too-expensive Mezcal you can buy in America is Vida by Del Maguey. You can see where you can find it near you here: http://delmaguey.com/vida/
Now onto the recipe. You know, although I won’t be celebrating Cinco de Mayo with friends this year (I’m still alone in the desert ahhhhh) I hope that you can make a toast with this lovely beverage with those you care about, complete strangers who became friends, or at least pals for debate, and that it makes you appreciate the loveliness that is Mezcal. 🙂
wild blueberry Mezcal cocktail
|Prep time||1 minute|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Misc||Gourmet, Serve Cold|
- 1/3 cup orange juice
- 1/3 cup grapefruit or pomelo juice (if you hate grapefruit, use all orange juice)
- 1/2 cup frozen blueberries
- 1 shot Mezcal (which is apparently 3 tbs.)
- 2/3 cups ice
- a pinch cayenne pepper (very optional, but very cool to have smokey/spicey)
|Step 1||Measure out your orange juice, grapefruit juice, and Mezcal together.|
|Step 2||Place blueberries in the blender and top with liquid mixture. Blend. Add ice, blend again. Optional: you can also add the cayenne pepper at this point. |
|Step 3||Garnish with an umbrella, or something, and serve. 🙂|