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Lately I've taken an interest in mezcal, which is the blanket term for any agave distillate. Tequila, for example, is a type of
mezcal. Mezcals are a broad category
that’s often compared to wine because the type of agave, local soil content,
plant ripeness, distillation method, and fermentation all play a part in the
final product. There are also ethical
issues to consider, including sustainability and instances of exploitation of
farmers by big companies. Fortunately,
there are lots of well-run producers to choose from.
This cocktail was created at the Chestnut Club in Santa Monica, CA, and published in Imbibe magazine. Mezcal can be kind of a bully in cocktails, but the assertive rye goes toe-to-toe with it and the Benedictine helps dial the smokiness down from “a dragon’s breath in the morning” to “standing around a ski lodge fire”. Enjoy this sipper.
Recipe
4 dashes Peychaud’s bitters
1 oz mezcal (I used Del Maguey Vida, a popular choice for cocktails)
1 oz rye (I used Rittenhouse)
0.5 oz Benedictine
Orange twist
-Stir ingredients with ice until chilled. Strain into glass over fresh ice. Garnish with orange twist.
This cocktail was created at the Chestnut Club in Santa Monica, CA, and published in Imbibe magazine. Mezcal can be kind of a bully in cocktails, but the assertive rye goes toe-to-toe with it and the Benedictine helps dial the smokiness down from “a dragon’s breath in the morning” to “standing around a ski lodge fire”. Enjoy this sipper.
4 dashes Peychaud’s bitters
1 oz mezcal (I used Del Maguey Vida, a popular choice for cocktails)
1 oz rye (I used Rittenhouse)
0.5 oz Benedictine
Orange twist
-Stir ingredients with ice until chilled. Strain into glass over fresh ice. Garnish with orange twist.
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