Demystifying Mezcal, the Original Agave Liquor
It’s easy to see how you might spend a lifetime sampling different types of mezcal, each of them distinct.
For an easy cocktail introduction to mezcal, look no further than this recipe from Mexico City bartender Daniel Reyes, of Baltra, one of many celebratory drinks from Emma Janzen’s fascinating book Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit. The addition of celery bitters, a savory magic comes into play for a satisfying drink that's ridiculously easy to make.
Shared with permission.
Ingredients
SERVINGS: 1 Cocktail
- 1.5 ounces espadín mezcal
- 1 ounce fresh lime juice
- 3/4 ounce simple syrup
- 4 dashes celery bitters
- Celery salt, for garnish
Instructions
Combine espadín mezcal (this is mezcal made from the most common type of agave, so really any mezcal will do), lime juice, simple syrup and celery bitters in a shaker tin and shake with ice.
Strain into a rocks glass over fresh ice.
Finish with a sprinkle celery salt.
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