Mezcal Buck Recipes

THE CELTIC BUCK

Steps:

• Make allspice syrup:
• If using whole allspice, in spice or coffee grinder, buzz until powdery (about 20 seconds)
• In medium saucepan over moderately high heat, combine 2 cups water and sugar, stirring until sugar dissolves. Bring to boil, then stir in allspice. Remove from heat and let stand 45 minutes. Strain through fine-mesh sieve. (Syrup can be made ahead and refrigerated, tightly covered, up to 3 weeks.)
• Make cocktail:
• In cocktail shaker, combine Scotch, pear nectar, lemon juice, and 1 tablespoon allspice syrup. Fill with ice and shake 20 seconds. Strain drink into tall glass filled with fresh ice. Top with ginger ale.
• To garnish, insert toothpick through pear slices to create fan. Tuck fan into top of glass, then add cinnamon stick and straws.

MEZCAL OLD-FASHIONED

Steps:

• Combine 1 1/2 teaspoons sugar, 8 drops mole bitters (such as Bittermens) and 2 teaspoons warm water in a rocks glass; stir until most of the sugar is dissolved. Add 1 large ice cube (or 3 regular ice cubes) and pour in 2 ounces mezcal joven. Stir until the cocktail is chilled and the mezcal is diluted, about 20 seconds. Twist a strip of orange peel over the top and rub it on the inside rim of the glass before dropping it into the cocktail.

MEZCAL BUCK

Steps:

• Add the mezcal, lime juice, and simple syrup to a cocktail shaker filled with ice.
• Shake vigorously; strain into an ice-filled highball glass; top with the ginger beer.

MEZCAL FRESCA

Steps:

• Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1 1/4 cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
• Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.

YORKSHIRE BUCK

Steps:

• Melt the butter in the top of a double boiler.
• Add the cheese and as it begins to melt, add the ale slowly, stirring constantly.
• Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce.
• Continue to stir until the cheese is melted and the mixture is smooth.
• Lower the heat and keep hot.
• Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle.
• Split and toast the English muffins and spread them with a thin coating of Dijon mustard.
• Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese.
• Serve as hot as possible.
• Run the muffins under a hot broiler to glaze the tops, if you like.

MEZCAL OLD FASHIONED

Steps:

• Combine simple syrup and bitters in an old fashioned glass. Fill the glass with ice. Squeeze the orange peel over the glass to express the oils, then place peel in glass. Add mezcal and tequila and stir until the drink is ice cold and alcohol has mellowed, about 20 seconds. Garnish with cherry.