We see it everywhere, from intentionally smoking cocktails to the resurgence of scotch (thank you!), and it’s an up-and-coming taste in the beer market. So, let’s talk about one smoky spirit in general: mezcal, or mescal. However you spell it, it’s delicious. So what is this elusive spirit, and do you eat the worm?
First and foremost, if you are buying spirits with worms in them … stop. No better way to say it. Now that we have that out of the way, let’s begin to tackle mezcal. Like its cousin tequila, mezcal is native to Mexico (most notably, Oaxaca) and is made from agave. Traditionally the heart of the agave plant, the piña, is roasted underground for up to three days prior to being distilled. This below-ground fire roasting accounts for the smoky flavor. The piñas then are crushed by a stone wheel and the juices distilled. Most mezcal that comes onto the market is not aged, but if you’re able to find an aged one, try it; they are delicious.
Try mezcal in a classic cocktail such as a Mezcal Last Word. Serve it with hamachi crudo on a beautiful patio.
1 oz. mezcal
1 oz. lime juice
1 oz. maraschino liqueur
1 oz. green Chartreuse
[Cory Cuff is a graduate of the Culinary Institute of America in Hyde Park, N.Y.,and the restaurant & bar manager at Cielo in the Four Seasons St. Louis. Have a question? Email us at wine@townandstyle.com or connect with us on Facebook.]
