Mezcal Fresca Food
MEZCAL PALOMA
The Paloma is another simple, delicious, tequila-based cocktail. With mezcal and grapefruit as the primary flavors. It's a margarita's simpler cousin, made with grapefruit soda instead of lime or lemon. The result is a light, bubbly, refreshing drink that's easier on the palate than a margarita.
Provided by stephanitaeats
Categories Cocktails
Time 5m
Number Of Ingredients 5
Steps:
- Add 1/4 cup of honey to 1/4 cup of water in a small saucepan over medium heat.
- Whisk honey until it has dissolved into the water.
- Set aside to cool.
- Combine mezcal, lime juice, and grapefruit soda in a cocktail shaker.
- Shake well to combine
- Strain into a rocks or Collings glass filled with ice.
- Top with club soda.
- Drizzle the top of the cocktail with honey simple syrup.
Nutrition Facts : Calories 155 calories, Carbohydrate 203 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 18 milligrams sodium, Sugar 199 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MEZCAL FRESCA
In this mezcal-laced take on an agua fresca, the sweet-tart hibiscus syrup and warm allspice dram act in tandem to add layers of flavor and texture while softening mezcal's inherent smokiness. The mix of grapefruit and lime lends the drink acidity without tipping it acerbic. Because mezcal ranges in flavor, complexity and smoky bite, taste a few and choose one that suits your preferences. And, if you also happen to have sal de gusano - a traditional accompaniment to mezcal made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles - you can rim your cocktail glass with it. To do so, run the cut side of a grapefruit or lime along the rim and dip the rim in the salt mixture before shaking and pouring your drink.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 10
Steps:
- Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1 1/4 cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
- Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.
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