This recipe comes from the famous Limantour bar in Mexico City. Created by mixologist Joseph Mortera.

Along with Mezcal, this has cointreau, pineapple juice, lemon juice and agave syrup.

Continuing with the experimentation with mezcal. This cocktail recipe comes from bartender Chris Keil from Hilltop Kitchen in Tacoma, WA. The recipe is from 2016. The restaurant is permanently closed now.

Mezcal with grapefruit juice, simple syrup, cardamom, bitters and topped up with champagne.

As featured in the bar in the Chestnut Club in Santa Monica, California.

Mezcal, Rye Whiskey, Benedictine and Peychaud’s Bitters

This sister drink of margarita has mezcal, orange juice, triple sec, lime juice and orange bitters.

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.

Parsley Health lists this under healthiest cocktails. This pretty looking cocktail has Mezcal, guava juice, Campari, lime juice and orange bitters.

I am starting to really like mezcal cocktails. I like the fact they are not sweet. And there is that petrichor smell that reminds me of the evening showers on hot days in Durgapur…

Continuing with my experimentation with mezcal cocktails. This recipe comes from Los Angeles based mixologist Elana Lepkowski. Mezcal, Aperol, Lemon juice, Bitters and soda. People who like their cocktails not sweet and with the weight of a earthy alcohol (as opposed to vodka, let’s say) will enjoy this cocktail.

The recipe for this mezcal cocktail comes from the famous Licoreria Limantour bar in Mexico City.. Like most mezcal drinks, this is also best had in hot summer days. This has mezcal, hibiscus liqueur (I knew someday that hibiscus liqueur I had bought for no good reason a year back would come of use 🙂 ), lime juice and cardamom.

Given the base being mezcal, this is served in a small clay glass and is meant to be sipped gently over a longer period of time.

I am a colorless alcohol.
I am usually served in a small clay cup/glass.
I am neither had with rocks nor water. Just neat.
I am sipped and not gulped like a shot.
I am usually had with a few pieces of oranges on the side.
(Rajib’s note: I did not have oranges. So, watermelon it is).

What alcohol am I?

Hint: Rajib had this for the first time in his life today.

I started this experimentation with Gins back in January of 2017. Before that I read up a few books on the history of gin and the intricacies of the production process. I had figured that I would finish up my research with about 15 gins in a year. I had clearly underestimated the different nuances that you can get in a wide variety of gins. As a result, it took me a year and a half to go thru 42 different gins.

In the process, I learnt a lot about how the monks in south Netherlands / north Belgium created gin for medicinal purposes by adding juniper to the distillation process, how gin was preceded by Old Tom and even that was preceded by Genever, how gin became the scourge of London at one point of time, how London Dry gin does not have to be from London.

Over that time frame, I got some great recommendations of new gins from friends like Irene and Neil, got some gifted by other friends like Julio and got some additional tips from experts like Garrett. Collected those 42 bottles from 15 different countries. Some of the more famous ones did not sit well with me – but found some great ones in labels I had never heard of.

The best part was doing the research on a particular label before trying it out and visiting a few of those distilleries.

The inevitable question will come – what is the best gin I liked. I cannot honestly say that I have a favorite. Sharmila and I always go for a Hendricks, so that does not count. Frankly, I have already forgotten the taste of a few more. But I can certainly recommend Gunpowder from Ireland, Malfy from Italy, Ungava from Canada, Barr Hill from Vermont, Wint and Lila from Spain and Tanquerray Rangpur from London.