New York City’s Saxon + Parole plays with plenty of fresh produce on its drink menu, which means that (depending on the season) guests often request “that watermelon thing” or “that pumpkin thing.” This time, head bartenders Maxime Belfand and Masa Urushido stayed one step ahead and named their heirloom-carrot-packed winter drink accordingly.
Though one thinks of limeade and lemonade as summer drinks, bartender Carmen Polcyn at Chicago’s Bar Toma gives this tipple that’s good with or without booze a wintery hint of rosemary and warming, smoky punch. You can spike the drink with tequila or mezcal, the latter adding even more smoky fun to the drink.
Try this smoky variation of the gingery refresher.
Mezcal is the smoky secret to this hopped-up slushie.
Making your own cannabis-infused liquor that’ll give you a buzz in two ways isn’t as hard as you think. And you can then use that liquor to make this mezcal cocktail.
Although beets maybe seem like an odd or unnecessary addition to a shrub, they actually keep the sweetness in check with a welcome earthiness. And the shrub makes a fantastic mixer in this riff on a Margarita.
The Dana Scully is a smoky, spirit-forward sipper. Like its namesake agent, the Mezcal, Cynar, Cointreau and raspberry liqueur creation is a striking burnt vermillion. It’s a no-nonsense recipe for a no-nonsense agent.