15 February 2019

From the bartender’s corner – Smoky Spritz

Picked this recipe up from The Inspired Home. This has Mezcal, Aperol, Sweet Vermouth and Prosecco. Rather interesting experience. After the bitter sweet hit to the palate, I was not prepared for the strong smoky finish. Obviously, logically that is what you would expect with the ingredients but I do not believe I remember having this kind of a combination before.

9 February 2019

From the bartender’s corner – Mezcal #6: Scorpion Reposado

Scorpion mezcals are from Oaxaca and like many other mezcals is made from espadin agave and double distilled in copper stills. This being a Reposado, it is aged. In this particular case in French Oaks.

Here is an interesting fact. You know how certain mezcals will have a worm inside it? (BTW, tequilas NEVER have a worm – that belief is a myth). Well, this company’s slogan is “worm is for the wimps”.

They actually have a scorpion at the bottom of the drink. Every single bottle!!! (this is somewhat for marketing – it has no other value).

20 January 2019

Spiced up martini

It is getting cold in Atlanta. Temperatures are below freezing and nearly 20 mph winds are putting another 10-12 degree wind chill to the skin. Went with a martini – wet and dirty. To spice it up a little, used UV’s Sriracha vodka.
Great length from the Sriracha!

22 December 2018

From the bartender’s corner – Mezcal #5: Casamigos

The most famous part of this mezcal is the owner (or rather owners). George Clooney and his friend Randy Gerber runs this place. While they have made Casamigos Tequila for a long time, this is their first foray into Mezcal. The first batch came out barely a few months back.

Casamigos, like most other mezcals, is made from Espadin agave and originate from Oaxaca. It is slow roasted in the pit in the ground for about five days. It is then cooled for a day and then ground to a pulp using the traditional mill wheel (tahona) and a horse. It is then fermented for almost a week and finally distilled in copper pots (twice). After letting it sit for 30 days, water is added to get the proof down – for the batches to be exported to America.

So far, they have released only the joven version. I am sure, in the future the Reposado and Anejo versions will come out too.

This is a lot softer mezcal and has a lot of hints of sweet fruits. Most people in their reviews have not given this mezcal high marks. I actually liked it. It was always great taken straight up – in copitas. It has a very long finish which allows one to slow down the sips and let the drink last for the whole evening.

9 December 2018

From the bartender’s corner – Green Thumb

Opened a bottle of Don Amada Mezcal and tried this cocktail from their website. This has the Mezcal Rustico from them, green Chartreuse and simple syrup. (The original recipe by Polina Kharmas called for demerara syrup which is similar to simple syrup except it is made from something similar to brown sugar.

Liked the strong effect of chartreuse on the smoky mezcal.

17 November 2018

From the bartender’s corner – Mezcal #4: Montelobos

Unfortunately, I could not dig up much for this mezcal. Their website redirects to some mexican host ISP and then asks for userid and spanish. Which is of no help.
From the label, you can see that like the three other mezcals I have tried, this is also 100% espadin agave and is produced from the same state of Oxaca. (specifically, a town called Santiago Matatlan, by a company called Casa Montelobos). I also found out that they use copper (and not stainless steel) stills for distillation.

I am very curious to find out the origin of the picture of that wolf looking logo.

4 November 2018

From the bartender’s corner – Itzamana

That is an interesting name. Almost sounded like an Indian or Middle Eastern name. This cocktail is featured by Del Maguey. The original creators were Winston Greene and Adam Poley from Santa Fe, Mexico. This has mezcal, cynar (you can experiment with campari or aperol instead), orange liqueur and maraschino.

Tasted great. While the mezcal’s aroma was there, the palate was overwhelmingly brought in by the other ingredients.