In this simple drink, smoky mezcal offers a savory quality that unfolds on your tongue, and apple soda provides a bracing tartness.
'Mezcal' on Serious Eats
Smoky mezcal is a wonderful pairing for elderflower and ginger liqueurs in this frothy egg-enriched cocktail.
It's easy to get friendly with mezcal when you're drinking this refreshing cranberry and basil-flavored spin on a classic julep.
This simple variation on the classic Last Word swaps out the gin for savory mezcal and tosses in a slice of serrano pepper, making for a smoky and spicy variation on the drink.
Think you don't like mezcal? Try this cocktail and you might change your mind.
Pairing smoky mezcal with briny sherry and vegetal Cynar makes for one tasty drink with a great tobacco-laced scent. A pinch of salt and a grapefruit twist help bring out the flavors.
Smoky ancho chili peppers and grilled mango sound like the start of a salsa, but here they serve as the base of a deliciously sweet and earthy cocktail made with mezcal.
This hot toddy takes a swing south of the border. It's spicy and smoky, just a little bit sweet, and a perfect companion for a cold night.
Rich, smoky mezcal provides the base for this autumnal riff on a margarita.
Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day.
Mayahuel's Good Cork is a stiff whiskey drinker's cocktail with a smoky twist.
A riff on a Salty Dog, this cocktail is excellent with a 100% agave blanco tequila—or try a joven mezcal.
Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist.
An allusion to the former French empire's withdrawal from Mexico and all its agave splendor, Napoleon's Loss is your gain in this cocktail from New York's 1534: tequila, lemon and ginger-agave syrup with a little mezcal on top.
A tribute to bar builders Allsorts Inc. and their liquid namesake, a hodgepodge of beer, this agave-based cocktail from Beloved in Greenpoint, Brooklyn mixes mezcal, tequila, pear eau de vie, and Velvet Falernum for a lightly citric baked-fruit flavor. It's grassy, sweet, fruity, plus a little bit spicy and sour all at once.
To subdue the potentially overpowering mezcal, Nate Wales devised a hibiscus agua fresca. The final result is a light, subtly smoky, and well balanced cocktail with a gingery zing.
This Negroni variation uses mezcal instead of gin and Zucca Amaro instead of Campari.
If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.
The Kings Ginger helps emphasize the delicately earthy flavor of unsmoked Fidencio mezcal in this refreshing spin on the Paloma from John John McCarthy of Whitehall and Mary Queen of Scots in NYC.
McCarthy affectionately refers to this one as the "Smoky Smoky," although by my count, you could tack on a few more iterations—smoky smoky smoky? Scotch and Fidencio mezcal blend with dark agave and orange and chocolate bitters, with a spritz of hyper-smoky Ardbeg 10-year, plus a mighty twist of flamed grapefruit.