There, I said it! I still love whiskey too, but an agave-based Hot Toddy just hits different. Here’s an especially delicious Hot Toddy variation, made with one of my favorites: Punta Diamante Reposado from Casa Don Ramon.
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While you still get that earthy-smokiness that everyone loves about mezcal, this bottle is a bit more balanced with herbal and floral notes, along with a subtle citrus layer and a touch of fruit on the finish. I’ll mainly be enjoying this one neat, but I couldn’t resist trying it in my favorite mezcal cocktail: a Naked & Famous.
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A balanced and refreshing Margarita is never out of season. Although this ubiquitous summertime cocktail might not be as front of mind during the colder months, with some simple changes to the ingredients, this cocktail will channel those cozy winter vibes.
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This might be a funny comparison to some, but I often to think of mezcal similarly to single-malt scotch. If I buy a really nice bottle of either, I’m probably not going to put it in a cocktail. The spirit itself is so complex, layered and crafted with such intention and care that it’s best enjoyed on its own. That doesn’t mean you can’t have fun with cocktails made with expensive mezcal…
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The Margarita is a classic, well-loved blend of tequila, fresh lime juice, and orange liqueur. Of course, you’ll find all sorts of different riffs and variations at bars and restaurants all over the world, but like most classic cocktails, it’s difficult to beat the original.
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The Margarita is without a doubt my favorite cocktail and I don’t think I’m alone in that. However, like so many other great classic recipes, the Margarita went through the dark ages of mixology in the 80’s and 90’s and barely made it out alive. However, making a quality margarita is not hard, and only requires a few simple ingredients. When done right, it’s a truly incredible drink.
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I received a bottle of Trä Kál a while ago & finally got around to mixing with it. This bottle is crazy; so different from anything I’ve tried before! Apparently Trä Kál is a totally new type of spirit from Patagonia, & is made solely from local ingredients. It starts out like an apple & pear brandy but is then infused like a gin with local botanicals & essential oils. Like I said, I haven’t had anything quite like it.
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For whatever reason I’ve been on a big rosé kick lately. So naturally it’s been finding its way into more and more of my cocktail creations. One evening, I threw the tale end of a bottle of rosé wine in a sauce pan with some sugar and made a simple syrup. I had this idea of using my new syrup to make a Rosé Margarita. But I didn’t want it just to be a marg with rosé syrup in it. It had to be different and kinda “elevated.”
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Sotol has to be the weirdest spirit I’ve ever come across. This incredibly vegetal spirit is made from Dasylirion or “desert spoon plant.” It primarily grows wild in Northern Mexico. Sotol is transparent, earthy and basically tastes like the desert from where it came.
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Judson Winquist is an industry veteran who has been hard at work building out Normandie’s beverage program. He was willing to share this recipe for one of their most popular cocktails. According to Winquist, it drinks like a smoky Old Fashioned, featuring a split base of high-proof rye whiskey as well as mezcal.
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There are a lot of orange liqueur options out there, so I can’t blame someone for just randomly picking a bottle off the shelf. However, liqueurs are often used as sweeteners in cocktails but the problem is that many of them are way too cloying & overly loaded with sugar. So the name of the game is finding a balanced orange liqueur that provides sweetness as well as a sophisticated flavor.
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