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New Mescal Cocktail Recipes

Hibiscus-Tini Cocktail (1280x853)Viceroy Zihuatanejo has introduced a new menu of mescal cocktails.

Mescal is the new tequila. In the U.S. and Mexico, it’s surging in popularity.

Mescal must be 100% distilled from the agave plant. The oldest distilled spirit in North America, the technique of distilling mescal was brought by the Spaniards who learned it from the Moors. Mescal can be legally produced in seven states in southern Mexico, with Oaxaca being the center of production.

Tequilas made from 100% blue agave are mescals, and the two beverages share the same aging-based categories: Silver or Joven, Reposado and Añejo. Mescal generally is smokier tasting than Tequila because it is produced in small batches and roasted in an earth oven, while tequila typically is made in large batches and steamed.

“Mescal is enjoying a renaissance because it has a very distinctive, smoky taste that brings a unique flavor profile to cocktails,” explained Martin Kipping, General Manager, Viceroy Zihuatanejo. “We are on the cutting edge of this emerging interest in mescal with mixology that blends this ancient beverage with favorite Mexican and international ingredients.”

the Viceroy Zihuatanejo is located on beautiful La Ropa Beach.

the Viceroy Zihuatanejo is located on beautiful La Ropa Beach.

“As happened with tequila, both long-established and new artisanal producers are creating more sophisticated products today and it is probably only a matter of time before mescal becomes a mainstream alcoholic beverage around the world,” said Kipping.

The mescal menu at Viceroy Zihuatanejo is farm-to-straw. Try these newly-created drinks – The Cucumber, The Hibiscus-Tini, and The Mariachi – that use natural ingredients, including organic agave nectar rather than sugar or simple syrup.

All recipes and photos courtesy Viceroy Zihuatanejo. www.viceroyzihuatanejo.com

Hibiscus-Tini
1 ½ oz. White Mescal
1 oz. Agave Nectar
1/4 oz. Red Hibiscus Flowers (or 2 hibiscus tea bags)
Salt
Chili powder

Steep the hibiscus flowers in a cup of boiling water for at least five minutes, until you have a concentrated tea. Dust the rim of a Martini glass with a mixture of salt and chili powder and chill the glass.

Mix the hibiscus tea with ice, the mescal and agave nectar in a blender, pour into the chilled glass and garnish with an orange half moon.

The Cucumber Cocktail  (1280x853)The Cucumber
1 ½ oz. White Mescal
1/3 Cucumber (average size)
1 oz. Fresh Lemon Juice
1 oz. Agave Nectar
Chili powder

Prepare an Old Fashion glass by wetting the rim with lemon juice and dipping it in chili powder. Blend ice and half of the cucumber with the mescal, lemon juice and agave nectar, and pour into the glass. Dice the remaining half cucumber and add to the drink. Accent with a lemon slice dusted with chili powder.

 

The Mariachi Cocktail (853x1280)The Mariachi
1 ½ oz. Mescal Blanco
5 oz. Tomato Juice
1 oz. Fresh Lemon Juice
Worcestershire Sauce
Beer of your choice

Prepare a Highball glass with salt rim, using lemon to wet the rim. Fill the glass with ice and add the mescal, Worcestershire Sauce, lemon juice and tomato juice. Stir well. Serve beer of choice on the side.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


2 thoughts on “New Mescal Cocktail Recipes

  1. linda eckhardt

    makes me want to jump onto a plane and fly south. Here it continues to be 22 degrees and more snow on the way. Got any press trips planned I could piggy back onto? Let’s fly away.

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