Mezcal Stalk Food

MEZCAL SUNRISE

Steps:

• Combine 1 cup mezcal and 3 cups orange juice in a pitcher; pour into 4 tall ice-filled glasses. Add a dash of grenadine to each glass and garnish with orange slices and maraschino cherries.

MEZCAL SOUR

Steps:

• Remove one wide strip of peel with a vegetable peeler from both the lime and orange.
• Combine the lime peel, orange peel, lime juice, mezcal and agave in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously until the outside is very cold, about 20 seconds. Strain the cocktail through a Hawthorne strainer or a slotted spoon into a coupe glass. Garnish with a few drops of Angostura bitters. Top with a lime twist.

INFINITY POOL (BATCHED MEZCAL COCKTAIL WITH CELERY AND LILLET)

Steps:

• Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
• Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
• To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.