Mexican Independence Day: Five Mezcal Cocktails To TryBy Angelica Malin
With Mexicans around the globe cooking up a feast and cracking open the mezcal for the annual national celebration of independence on the 16th September, there’s no better time to surf the Mexican mezcal wave with these five cocktails made by the UK’s top mixologists.
Disco Picante By Sarah Ben Saoud
– 45ml El Recuerdo Mezcal
– 10ml Blue Curacao
– 25ml Lime
– 10ml Agave Syrup
– 15ml Spice (variable depending on what ingredient used – Either Giffard Piment D’Espellete, Ancho Reyes or Jalapeno Brine)
1. Combine all ingredients in a shaker with ice and shake.
2. Serve in rocks or highball glass over fresh ice.
3. Garnish with Lime or Jalapeno.
Mezcalita by Kat Stanley-Whyte
– 45ml Zignum Reposado Mezcal
– 20ml Lemon Juice
– 15ml Panela Sugar Syrup
– 12.5ml Apricot Liqueur
1. Shake and fine strain into a coupe. No garnish needed!
The 3’B’s Mezcalito By Russell Burgess
– 50ml El Recuerdo Mezcal
– 5ml Balsamic Vinegar
– 15ml Lime Juice
– 25ml Sugar syrup
– 4 Blackberries
– 8 Basil Leaves
1. Muddle blackberries, add all other ingredients (except soda and basil)
2. Shake and strain into highball glass filled with cracked (or crushed) ice and basil leaves, and top with soda.
Smoke Spritz By Ramsey
– 30ml Vignum Mezcal Reposado
– 20ml Cold Brew
– 20ml Lime Juice
– 5ml Simple Syrup
– 2 dash The Bitter Truth Choc Bitters
– 30ml Espresso
– 40ml Indian Tonic
1. Build the cocktail and garnish with a lime wedge.
Tropic Like It’s Hot By Kat Stanley-Whyte
– 30ml Zignum Espadin Reposado Mezcal
– 12.5ml Campari
– 12.5ml Triple Sec
– 50ml Pineapple Juice
– 15ml Lime Juice
– 12.5ml Agave Syrup
1. Add all the ingredients to a shaker and add ice. Shake well.
2. Remove ice and shake again.
3. Fine strain and pour into your glass. Garnish with a zest of orange twist and serve.