Mescal Margaritas

IMG_2057I promise this will be the last Mexican themed post for a while.  Oaxaca is where Mescal is grown and made and dearly loved, so much so they offer it when ever you sit down at a meal (breakfast was the exception, but if you wanted some I’m sure they would be happy to serve it to you).  I’m not a big hard liquor fan so mostly I stick to coffee then after 5 wine or beer with the odd cocktail moment or two or three…

This trip I was further seduced by the complex smoky flavor of Mescal and got an opportunity, thanks to the folks at Mezquite, to try way too many kinds of Mescal one night…but that’s another story.

Although some folks do shots of Mescal or sip it, what I have discovered is that it tastes great in cocktails.  This past Sunday at brunch I had a margarita made with Mescal and became an immediate convert.  I rushed right home and started working on my version.IMG_2056There is a Mexican Pepper Salt and Lime mix called Tajin which is easily available at most Latin grocery stores in NYC.   If you can’t find any not to worry a ground up dried Mexican chili will work or omit it and just use salt.  

Mix 1 Tablespoon of  Tajin  and 1 Tablespoon of Sea Salt on a plate, rim the edge of the glass with a wedge of lime and twirled it in the salt and Tajin mixture.  If you want to make it a little bit hotter add a pinch of Cayenne.IMG_2055In a cocktail shaker add:  3/4 ounces of fresh Lime Juice, 3/4 ounce Triple Sec (or any orange flavored liquor: Cointreau, Grand Marnier…) 1/4 ounce Agave Syrup, 2 ounces Mescal.   Shake like your life depends on it for about 15 seconds, then pour into prepared glass and top with more ice and a lime slice.  Enjoy, repeatedly.  I drank three last night, just to make sure the recipe was working….it’s working.  Feel free to adjust the agave if you want a sweeter drink this version is on the sour side of things, but I think strikes a nice balance.IMG_2062Oh and if you are wondering, like me, as to whether to call it Mescal or Mezcal it appears both work but for more info check this out.

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Mescal Margaritas

  1. Pingback: It’s Not Too Late: Salsa Mexicana | Urbanfoodguy

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