I 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.There 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.In 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.Oh 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.