In our May issue, we explore tequila’s rival sibling, mezcal, a smoky, slow-roasted, double-distilled liquor also made from the agave plant. We tasted tons of mezcal cocktails from the country’s best bartenders and adapted two favorites–plus created one of our own! Go behind the scenes and explore our mezcal cocktail-making process. Then, get our fabulous cocktail recipe that was the result of one tasty testing session. ¡Salud!
Test Kitchen Associate, Charles Grayauskie and Test Kitchen Director, Janet McCracken doing some delicious research.
Lots of different ingredients go into making the perfect cocktail! The green Vida bottle (left) is actually many bartenders’ go-to mezcal: easy to find across the country and very easy to drink.
Pouring up Old Major’s La Rosa Bonita
From our test kitchen, The Smokin’ Dog–our own riff on the Greyhound!
6 oz. fresh grapefruit juice (pink or yellow)
1 oz. mezcal
Splash of club soda
1 grapefruit twist
Fill a rocks glass with ice, then add grapefruit juice and mezcal. Stir to blend; top with a splash of club soda. Garnish with the grapefruit twist. Makes 1.
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