Cocktail Recipes

Mezcal
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Valley of the Dark Lords

Mezcal , Modern Classics

One part inspiration from a Blood & Sand, one part terrarium, this cocktail from GM Sol Trece is a terrestrial textural treat from La Cuevita in the Highland Park neighborhood of L.A. “We wanted a cocktail that if you were looking through a telescope from another planet you would see sand and living creatures,” says Trece. “We added turmeric for sand color and texture and chia seeds for the ‘creatures’ effect.’”

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

A Drink, Yoda Is

Mezcal , Modern Classics

The folks at Datz in Tampa like to have fun with their food and drink, be it with candy in the cocktails or nods to pop culture icons. This homage to that tiny little pointy-eared bundle of wisdom, Yoda, by bar manager Morgan Zuch manages to make wayward whimsy taste pretty great.

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Vida Paloma

Mezcal , Modern Classics

At new Chicago restaurant Fat Baby Tacos, mezcal stands in for tequila and fresh-squeezed grapefruit juice, with simple syrup and club soda forming the grapefruit-soda-like component. However, the real wild card is a spicy chile piquin glass rim–dried, pulverized hot pepper with a smoky-citrusy flavor.

Mayahuel

Mezcal , Modern Classics

This cocktail from Washington, D.C.’s Espita Mezcaleria is a riff on a Margarita, made with mezcal and rimmed with sal de gusano.

Smiling Rabbit

Mezcal , Modern Classics

This mezcal cocktail is the signature drink at Washington, D.C.’s Espita Mezcaleria.

Marzipan Old Fashioned

Mezcal Tequila , Modern Classics

Beverage director Cody Pruitt melts De La Rosa peanut marzipan candies into a marzipan syrup to sweeten this mezcal- and tequila-based Old Fashioned. A touch of oloroso sherry echoes the nutty flavors from the peanut-studded candy.

Carrot Thing

Mezcal Scotch , Modern Classics

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.

Smoke on the Water

Mezcal , Modern Classics

This day-drinking-ready cocktail from Carlos Perez at Chicago’s Nellcote is simultaneously elegant and ready to blaze.

Smoke Show

Mezcal , Modern Classics

The bright, fresh taste and warming herbal properties of this cocktail by bartender Liz Martinez at The Purple Pig bring to mind Christmas trees, cold snowy mornings and evenings spent by a crackling fire.

Smoky Limeade

Mezcal Tequila , Modern Classics

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.

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