Mezcal Archives

Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.

A winning take on the modern classic adds dimension with two reposado tequilas and saline solution.

Red chile–infused Aperol adds spice to the combination of tequila, mezcal and pineapple.

A take on the dirty Martini with mezcal at the base.

A housemade mole grenadine adds subtle dark chocolate notes to this riff on the tequila classic.

A split base of mezcal and manzanilla sherry offers a lower-ABV take on the classic.

A funky, Mid-Atlantic take on the Whiskey Sour made with pechuga-style apple brandy.

An asham rim—a common Caribbean dessert made of corn and sugar powder—provides the finishing touch to this drink.

Flavors central to Pacific Islander cooking star in this recipe.

An agave spin on the Boulevardier.