This is from the bar at Palenque Mezcaleria in Denver. I believe the originator of this recipe is one Nathan Schmit.
This is Mezcal with Grappa. I never thought the strong earthy tones of mezcal can be ever matched or overpowered by anything. I was wrong. Try grappa. One caution – both are very strong. So, make sure you keep sucking orange slices with slightly sprinkled salt if you can.
Picked up the recipe from Food and Wine magazine. The creator of this is mixologist Bryan Dayton at the Oak at Fourteenth in Boulder, Colorado.
This is an explosion in your palate. Just check out the ingredients. Plus that earthy overtones of mezcal…
Cinnamon, Cardamom, Ginger Liqueur, Agave Nectar, Apple juice, fresh lime juice and of course, mezcal.
The proper garnish would be an apple fan but I am fresh out of apples at home!!
One of the better cocktails involving mezcal. Mango pulp, fresh lime juice, jalapeno muddled, sugar syrup and mezcal.
Before you taste it, you might want to take in the aroma first. It is all mango. Moment it touches your tongue, the palate is all petrichor. But when you have finally gulped it, the sting of the jalapeno all over your mouth for a long time!
Region: This Mezcal, like everyone I have tried so far, is also from Oaxaca state.
Agave: This is 100% espadin (specifically anguvstifolia hau).
Roasting: The “pinas” of the espadin agave are slashed and then roasted in underground pits. The pits are lined with river stones to keep the heat in and wood is lit for 5-7 days. The company claims that the wood is bought from certified sellers to avoid deforestation in the state.
Smashing: The slushy pinas are then smashed in the “tahona” by a horses pulling the millstone.
Fermentation: It is then left in vats made of pine wood for 7-10 days for the fermentation process to complete.
Distilling: Like the very first mezcal I had reviewed, the Ilegal Mezcal is also distilled in stainless steel first and then in copper vessels.
This is the Joven version – so it is not aged. It is bottled as a colorless alcohol and sold. They also have the reposado and anejo versions which are aged and therefore, brownish in color. The version available in America is 40% alcohol by volume.
There are stories about how this mezcal found its way out of Oaxaca mostly by smuggling into a particular bar in Guatemala. Of course, now it is done legally.
The petrichor smell is inescapable. The more you let it stay in your palate, the more you will exhale the earthy tones. Once the bite settles in, you can taste some sweetness in the taste.
Tried it chilled one day and one day on the rocks. Rocks is ruled out. It messes up the mezcal. But instead of neat at room temperature, the chilled one was more enjoyable to me.
I believe that means Thank You in Japanese but I have no idea what Ran Duan – the mixologist at the Baldwin Bar in Woburn, Mass who came up with this cocktail – had in mind when he chose this name.
One of the most interesting ingredient is the couple of drops of sesame oil giving it the faintly nutty aroma. Other than that you have the mezcal, some fresh ginger juice, simple syrup, lime juice and chilled club soda.
Refreshing drink for the evening.
If you like slightly tarty cocktails you might like this.
This has tamarind paste, bitters, agave, cinnamon schnapps and lime juice. Make sure you rub some jalapeno in the rim before you get the salt applied. Tamarind goes well with salt, sugar and the heat of jalapeno. The smokiness of the mezcal just makes it yummy!
Finally, I hit upon a mezcal cocktail that I particularly like. This has mezcal, lime juice, maraschino liqueur and green chartreuse. Three fairly strong ingredients (from aroma and palate point of view) that actually co-exist well and let each other have enough space to play with. There is just about the right amount of smokiness for me. Also, I like my drinks a little less citrusy, so I went light on the lime juice. If you fancy a smokier version, use a reposado mezcal.
I am sure you have realized by now that the name is a play on Last Word (cocktail which has all the same ingredients except instead fo mezcal, it has gin) and The Last of the Mohicans. Of course the espadin for the mezcal comes from the state of Oaxaca in southern Mexico.
