Ante De Maracuya Y Mezcal Recipes
ANTE DE MARACUYA Y MEZCAL
I absolutely love passion fruit, and the trees in southeastern Mexico, particularly one in my childhood friend Fernando's backyard in Bacalar Quintana Roo, inspired this creation. Think of this dessert like a tropical layered cake filled with the exquisite tartness of passion fruit and topped with a silky, sugary meringue. Avoid using mezcal with a worm in the bottle because they are, for the most part, not the best quality. You will need a blowtorch to caramelize the meringue topping, or you can use a broiler or simply sprinkle with some crunchy meringue instead (page 160).
Yield serves 8 to 10
Number Of Ingredients 7
Steps:
- TO MAKE THE JELLY, combine the passion fruit pulp, water, and sugar in a heavy small pot over medium heat and cook, stirring, until the sugar dissolves. Adjust the heat to maintain a constant simmer, and cook until the mixture is thickened and "grabs" onto a spoon, 15 to 20 minutes. Remove from the heat, add the lemon juice, and let cool completely. If the jelly feels too thick once it's cooled, stir in a little bit of hot water. (The jelly can be made up to a month in advance and stored in the refrigerator.)
- To assemble the ante, slice the mamón horizontally across into 3 even layers. Brush each layer a few times with the mezcal. Place one cake layer on a serving platter, spread one-third of the passion fruit jelly on top, spreading evenly to the edges. Place another cake layer on top, spread with another third of the jelly, and repeat for the last layer. Spread the meringue over the sides and top of the cake with an offset spatula, moving the meringue around so it looks like waves or flames. Finish by toasting the meringue waves with a kitchen torch. Dip a knife into hot water before making each slice so the meringue doesn't stick to it.
MEZCAL MADRAS
Madras are normally made with vodka and are very refreshing. They happen to be one of my favorite drinks. I am a Mezcal and tequila drinker so I always replace the vodka. I also switch it around, adding more orange juice than cranberry juice.
Provided by Yoly
Categories Cocktails
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a rocks glass with ice. Add mezcal, orange juice, and cranberry juice.
Nutrition Facts : Calories 155.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 8.4 mg, Sugar 11.2 g
MEZCAL-TEQUILA MARGARITA
The spirit base of this margarita is split between tequila and mezcal, which gives the final drink a deep, complex flavor, and provides an excellent excuse to rim the glass with sal de gusano, or worm salt. With roots in Oaxaca, Mexico, sal de gusano is made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles, and is traditionally served alongside mezcal. If you're running low on tequila or mezcal, feel free to use 1 1/2 ounces total of whichever agave-based spirit you have.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 8
Steps:
- Prepare the salted half rim, if using: In a small shallow bowl or plate, sprinkle a thin layer of the sal de gusano. Run the lime wedge along half of the rim of a rocks glass, then dip the rim into the salt mixture.
- In a shaker, combine the tequila, mezcal, orange liqueur, lime juice and simple syrup. Add ice, cover, and shake vigorously until the drink is well chilled, about 15 seconds.
- Fill the glass with ice, then strain the margarita into the glass. Add the lime wedge; enjoy immediately.
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