Great Mezcal drinks

Mezcal is the typical drink of Oaxaca, Mexico. Like Tequila, it’s made from agave plants and come in as many varieties. We have some great drink recipes to put that bottle to good use.

Coctel Donaji

A typical drink from Oaxaca, this recipe serves 2 people.

• 1 large lime, cut in half
• 1 tablespoon of coarse kosher salt mixed with 1/8 teaspoon red chili powder
• 3/4 cup orange juice
• 3 ounces Mezcal
• 2 teaspoons grenadine to taste
• Orange wedges

Using two Margarita or broad-bowled stemmed cocktail glasses, moisten the rims of the glasses with a lime half; then dip each glass in the chili salt to coat the rims with a thin coating. Add two or three ice cubes to each glass if desired. Squeeze the juice from the lime halves. Mix 1 tablespoon of lime juice with the orange juice and and stir.

Pour into the prepared glasses. Float a little grenadine on top of each to taste and garnish with an orange wedge on the rim and serve.

Classic Mezcalrita

• 1 1/2 ounces Mezcal
• 1 ounce Cointreau
• 3/4 ounce fresh lime juice
• Lime slices
• Kosher Salt
• Ice

Place Kosher salt on a plate and rub the lime slice around the rim of a Margarita glass. Coat the outside of the glass rim with salt by rolling it around the plate. Set glass aside. Fill a cocktail shaker with ice, add Mezcal, Cointreau and lime juice. Shake well and strain into glass. Garnish with lime slice.

Baja Julep

• 1 part Mezcal
• 3 parts Red Bull
• 1 sprig of mint
• 2 dashes Angostura bitters

Stir with ice and serve in a tumbler.

Puta de Mayo

• 1 1/2 ounce Mezcal
• 2 slices of mango
• Juice of 1/4 lime
• 4 ounces cranberry juice, or substitute with orange juice
• Fresh mint

Muddle mint and mango in a bar glass. Add cranberry and lime juice and the Mezcal. Shake well with ice and strain into a chilled Martini glass.

Garnish with a sprig of mint.

Sangrita

• 1/4 cup freshly squeezed orange juice
• 4 tsp grenadine syrup
• 1/4 cup tomato juice
• 1/4 cup freshly squeezed lime juice
• 1/2 tsp salsa picante or bottled hot sauce to taste
• 1/4 tsp salt

Mix all the ingredients in a pitcher or glass. Cover and refrigerate for at least an hour, allowing the flavors to meld. Serve in a separate glass alongside a straight shot of Mezcal.

- By Jack on 27 November, 2006 in Food and drink.