Picked the recipe up from Liquor magazine. First, it is a riff of your traditional margarita. Instead of tequila, you put mezcal. You put the orange liqueur, simple syrup and lime juice as you would normally do. Now, for a twist, float some red wine on the drink.
I was not sure what to expect – but it actually turned out fairly palatable. No salt on the rim though – the acidic red wine and salt are going to mess it up.
I have to admit there are not too many weirder cocktail names I have seen compared to this. I had no idea what this name meant. Studied it up and learnt that in the movie “Kill Bill” (which I have never seen), there was apparently a type of “Touch of Death” (look this one up in Wikipedia) where a person is hit in five different pressure points in the body. Then, when the person moves, after five steps, his/her heart explodes. Presumably leading to death.
Even after that explanation, I have no clue what connection this cocktail has to it. But something must have inspired Erick Castro – the mixologist at Polite Provisions in San Diego to come up with this name.
This has mezcal, sweet vermouth, coffee liqueur and chocolate bitters.
Fairly desultory to the nose and the palate.
A few days back, a colleague of mine – Denise Piatt – talked about a cocktail she had at Mockingbird Cafe in Dundee, IL. It is a bourbon based drink but she liked the kick of the jalapenos and cinnamon in it.
Last night I tried a variation of it. Instead of jalapenos, I muddled in some Ahi Chileno that we had brought from Chile. Instead of muddling cinnamon, I went with the Goldschlager cinnamon liqueur.
Additionally, this has maple and bourbon.
Was a great cocktail for the snowed in evening in Atlanta. And to go with the theme of Fire and Ice, I had it while sitting in 102 degrees water out in the snow!!
Created by Joaquin Simo when he was the mixologist at Death and Co (in New York City), this has equal parts mezcal, aperol, chartreuse and lime juice. I went with a trifle lower portion of lime juice (I do not like strong citrus feel in the tongue). This was first published in Ron Cooper’s book “Finding Mezcal”.
The chartreuse and aperol are fairly strong to the palate and the nose respectively. The earthiness of the the mezcal shows up only at the other end of the length. Especially, if you hold the drink for a while in your mouth!!