Mezcal Stalk Recipes
MANGO MEZCAL BREEZE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mango pulp, agave syrup and three-quarters of the orange zest in a small saucepan. Using tongs, lightly char each bay leaf directly over the flame of a gas burner on high heat, 3 to 4 seconds. Add 2 of the toasted bay leaves to the mango mixture and bring to a boil, then remove from the heat and let cool completely.
- Pour the mango mixture into a small pitcher, discarding the soaked bay leaves. Stir in the mezcal and orange and lemon juices. Add ice and stir until well chilled, at least 15 seconds.
- Combine the salt and remaining orange zest on a plate. Dip the rims of 4 glasses in water, then dip in the orange salt to coat.
- Pour 2 tablespoons grenadine into each prepared glass. Fill the glasses with ice, then pour in the cocktail. Top with seltzer and garnish with the remaining toasted bay leaves.
MEZCAL STALK
Mezcal is trending at bars in the US, but Mexicans have been drinking it for centuries. For this cocktail, the bartenders here use young mezcal aged no more than two months and they rim the glass with worm salt (spicy salt that's made with actual worms!).
Provided by Food Network
Time 5m
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- Spread some worm salt on a small plate. Moisten the rim of a short glass with water; dip in the worm salt. Fill with ice.
- Combine the mezcal, orange liqueur, pineapple juice, lemon juice and agave in a cocktail shaker with ice. Shake well and double strain into the prepared glass. Garnish with the dried pineapple and pineapple leaf.
INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)
This easy large-format pitcher drink has savory mezcal, celery juice, fruity Lillet blanc, and lemon.
Provided by Maggie Hoffman
Yield Makes about 10 cocktails in a 2-quart pitcher
Number Of Ingredients 8
Steps:
- Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
- Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
- To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.
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- Easy Fizzy Mezcal Hot-Shot Instant Wild Shooters. This shot might not be good for those who do not like hot taste. Pour ⅓ oz of mezcal, chartreuse and Bourbon whiskey (alternately, rye or Scotch whiskey), each, with 2-4 dashes of hot Tabasco sauce (according to taste) and a pinch of ginger powder in shot glasses.
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