Friday, July 1, 2011
Tequila and Mezcal Cocktails Part II
One night at Beretta, we were chatting with our friend, Ryan Fitzgerald, about our recent cocktail making adventures. Although Ryan is the expert on tequila and mezcal, he took on the challenge of writing the gin section of the new Food and Wine Cocktails 2011. We told Ryan about our attempt at making Silver Monk and Cinder from the new F&W book. He starting talking to us about his favorite tequilas and mezcals and urged us to check out the incredible tequila selection at Tommy's Mexican Restaurant in Outer Richmond and at Tres Agaves. Ryan then poured us a glass of an incredible sipping tequila called Tapatio that he had recently brought back from a trip to Mexico. It was pretty incredible!
Soon after we went to Tres Agaves and learned the distillery of the month was none other than Del Maguey, specializing in single village mezcals from Oaxaca! We ordered the Del Maguey mezcal flight: Minero, Chichicapa, San Luis del Rio, Santo Domingo Albarradas, and Crema de Mezcal. The flight was served on a wooden block holding five adorable 1 oz clay cups.
My absolute favorite was the Chichicapa (smooth, complex, long finish and incredible smokiness) and second favorite was the Santo Domingo Albarradas (fruity and smokey with a clean finish). Santo Dmingo Albarradas is in the Mixe region of Oaxaca, where the means of transportation is horse or burro so there is limited production of this mezcal.
And now for some cocktail recipes. The first, Silver Monk, is a refreshing tequila-based cocktail with muddled mint and cucumber, fresh lime juice, and a pinch of salt for balance. The second, Cinder, combines a homemade jalapeno infused tequila, reposado tequila, and smokey mezcal with fresh lime juice and bitters. Finally we also made a jalapeno infused margarita based on the homemade infused tequila (this takes me back to the jalapeno infused margaritas at ZuZu on Mass Ave in Cambridge).
Warning: your kitchen sink might end up looking like this after you make the drinks!
Silver Monk (F&W Cocktails 2011)
2 cucumber slices, 1 more for garnish
8 fresh mint leaves
pinch of salt
1/2 oz simple syrup or 1-2 barspoons gum syrup
2 oz blanco tequila (I used Herradura)
1 oz fresh lime juice
3/4 oz yellow chartreuse
In a cocktail shaker, muddle the cucumber slices with 7 of the mint leaves, the salt, and gum syrup (or simple syrup). Add ice and tequila and lime juice, shake well. Fine-strain in to a chilled glass and garnish with the cucumber spear and remaining mint leaf. (I added ice as well).
5 oz blanco tequila (I used Herradura)
In a jar, combine the blanco tequila with the jalapeno. Let stand for 30 minutes. Discard the jalapeno.
Cinder (F&W Cocktails 2011)
3/4 oz reposado tequila
3/4 oz jalapeno tequila (see above for recipe)
1/2 oz mezcal (I used Del Maguey Chichicapa)
3/4 oz fresh lime juice
3/4 oz simple syrup or 2 barspoons gum syrup
3 dashes of angostura bitters
1 lime wedge
smoked salt (I used regular salt)
Moisten the outer rim of a glass with the lime wedge and coat lightly with smoked salt. Fill a cocktail shaker with ice. Add the reposado tequila, the jalapeno tequila, and the mezcal, lime juice, gum syrup, and bitters. Shake well. Strain the cocktail into the prepared glass.
2 oz jalapeno tequila (see above for recipe)
1 oz lime juice
1/2 oz gum syrup or agave nectar or simple syrup
Moisten the outer rim of a glass with the lime wedge and coat lightly with salt. Fill a cocktail shaker with ice. Add the jalapeno tequila, lime juice, and gum syrup or agave nectar. Shake well. Strain the cocktail into the prepared glass.