Mezcal Stalk Recipes

MEZCAL SOUR

Mezcal Sour image

Provided by Rick Martinez

Time 5m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 lime
1 orange
1 1/2 ounces fresh lime juice
1 1/2 ounces young mezcal, such as Santa Pedrera
1/2 ounce light agave syrup
Ice
Angostura bitters, for garnish
Lime twist, for serving

Steps:

Remove one wide strip of peel with a vegetable peeler from both the lime and orange.
Combine the lime peel, orange peel, lime juice, mezcal and agave in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously until the outside is very cold, about 20 seconds. Strain the cocktail through a Hawthorne strainer or a slotted spoon into a coupe glass. Garnish with a few drops of Angostura bitters. Top with a lime twist.

SPARKLING MEZCAL NEGRONI

Sparkling Mezcal Negroni image

The smokiness of the mezcal combined with the sparkling white wine is a twist on this traditional Italian-influenced cocktail.

Provided by CookingWithShelia

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup ice cubes, or as needed
1 fluid ounce mezcal
1 fluid ounce Campari
1 fluid ounce sweet vermouth
½ fluid ounce sparkling wine
orange twist for garnish

Steps:

Fill cocktail shaker with ice. Add mezcal, Campari, and sweet vermouth; shake well. Pour into a champagne glass and top with sparkling wine. Garnish with orange twist.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 28.4 g, Protein 0.1 g, Sodium 9.2 mg, Sugar 2.4 g

INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)

Infinity Pool (Batched Mezcal Cocktail With Celery and Lillet) image

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

Ingredients

1⅓ cups chilled mezcal
1⅓ cups chilled Lillet blanc
⅔ cup chilled 1:1 simple syrup (see Note)
2¼ teaspoons celery bitters
¾ cup plus 2 tablespoons water
1⅓ cups fresh celery juice (from about 12 celery stalks)
1 cup fresh lemon juice
Garnish: Smoked sea salt and thinly sliced lemon wheels

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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