Cinco de Mayo Mezcal Margarita Recipes

Mezcal, also spelled Mescal, is tequila’s mysterious little sister. It’s made of agave, like tequila, but without the strict regulations. Mezcal has a distinctive flavor – extremely smokey, like a peaty Scotch – you either like to drink it neat or you don’t. But mixed in cocktails, it takes on another life. To celebrate Cinco de Mayo, why not switch it up and try a mezcal margarita?

As a general rule, mezcal can sub for tequila in many recipes, especially the old standbys. Spice is a perfect compliment and should be used liberally.

For your Mexican independence parties, here’s a few zippy mezcal margarita recipes:

Kiwi Margarita
by Dale DeGroff: The King of Cocktails, New York

2 ounces del Maguey Chichicapa Mezcal
3/4 ounce Fresh Lime Juice
1/2 Kiwi (Scoop out of the skin)
1/2 ounce Cointreau
1/2 ounce Agave Nectar
1 lime wheel

Place kiwi and the syrup into a cocktail mixing glass. Muddle until fruit is thoroughly crushed. Add mezcal, lime juice and Cointreau; fill with ice. Shake vigorously and fine strain into cocktail glass. Garnish with lime wheel.

 

Blood Orange Mezcal Margarita via Mamiverse.com

3 Blood Oranges, juiced
3 Cara Cara Oranges (also called red navel), juiced
3 limes, juiced
4 ounces Mezcal tequila
1 ounce agave nectar
Ice
Salt for glass rims

In a martini shaker add the freshly squeezed juice. Include the tequila, agave nectar, and ice. Shake and divide equally between two salt rimmed margarita glasses. Garnish with a blood orange slice or a sprig of mint. Makes 2 drinks.

 

 

Larkspur Mezcal Margarita via Larkspur Restaurant, Vail, CO

.5 oz jalapeno simple syrup
.5 oz thinned agave nectar (see below)
1 oz fresh lime juice
2 oz mezcal joven
3 cucumber slices
3 sprigs cilantro (2-3 inch stalks)
3 dashes Peychaud bitters

Make jalapeno simple syrup at least one day before you want to serve the cocktail. It’s equal parts water and sugar, bring to a boil to dissolve the sugar and cut up 1 large jalapeno and drop it in. Let sit for 1-2 days and then strain out the jalapeno and seeds. You should taste it regularly during the infusing process to monitor the heat – you want it spicy but not overpowering. Keep it in the fridge and it is good for months.

The guys at Larkspur mix equal parts agave nectar and water (just heat it a bit in a microwave to homogenize the mixture) so that the bartenders can pour the agave more readily – makes sense!

With that, muddle the cilantro, cucumber, lime, agave, and simple syrup. Add in the mezcal and bitters, shake and serve on the rocks. Salt on the rim or not.

Spicy Mezcal Margarita via Esquire.com

2 slices jalapeño
3/4 parts lime juice
2 parts mezcal
1/2 part agave nectar
1/2 part Cointreau

Muddle jalapeño slices with lime juice in a mixing glass. Add all other ingredients and shake over ice. Strain into a rocks glass half-rimmed with chile-spiked salt.

 

 

Mezcal Margarita for 8 party-goers via Epicurious.com

1 1/2 cups Oaxacan mezcal
2 cups Limonada
1/2 cup triple sec
50 to 60 drops (1 1/2 to 2 teaspoons) orange bitters (store-bought or homemade)
6 cups ice
About 2 heaping teaspoons finely chopped orange zest (colored peel only; see Cook’s Note)

In a pitcher, combine the mezcal, Limonada, triple sec and bitters. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.

Fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake and strain into two 6-ounce martini glasses. Add 1/4 teaspoon orange zest to each glass and serve immediately. Repeat for the remaining margaritas. Makes 8 drinks.

Happy Cinco de Mayo day with a smoky, mezcal twist!

Headline photo by Artintheage.com, the rest are sourced from Pinterest.