27 July 2018

From the bartender’s corner – The Hot Mezz

As the weekend started rolling in, I figured it might be a good idea to go ahead and try a mezcal drink. Upon some research, came across a bar in Chicago called Barrio (actually it is a bar in the restaurant called Barrio) where mixologist Calderon has concocted The Hot Mezz. It is watermelon, jalapeno with some sage syrup, lime juice and of course, mezcal.

My taste in mezcal is still growing. The part I like most is that earthy tones. Which lingers for quite some time in the finish as you exhale. Like most cocktails with these many ingredients and ice, there is no strong nose – although the earthiness and the citrus still comes thru. To the palate, it is a little biting spicy. Towards the end the water melon comes in a small wave.

Posted July 27, 2018 by Rajib Roy in category "Cocktails


  1. By Rajib Roy on

    Mezcals like tequila also has to be from certain parts of Mexico only. As you pointed out, tequila is only from blue agave but mezcal can be from any.
    I do think there is another big difference. Tequila production involves baking in normal oven (over ground). Mezcal is baked in underground pits giving that strong earthy tones.


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