
El Pepe
A mezcal Margarita with herbaceous génépy standing in for Cointreau.
- story: Leslie Pariseau
- photo: Lizzie Munro
A mezcal Margarita with herbaceous génépy standing in for Cointreau.
A mega-sized take on a request for a drink that brings to mind "a rabid polar bear wrestling a naked clown," The Mess-cal is well suited to its name.
A riff on the Last Word combining Chinese mangosteen fruit, tequila, mezcal, yellow Chartreuse and celery bitters, the Nightmarcher is garnished with frozen smoked mangosteen served on a pineapple leaf.
Mezcal, tequila, Averna and Combier unconventionally swirled together directly in a wine glass.
Mezcal and charred pineapple bring a double dose of smokiness to this tropical cocktail.
A fruity Margarita that's equal parts piquant and refreshing.
Frozen fruit cubes stand in for ice.
Instead of smoky Islay Scotch, this version of the classic Penicillin cocktail gets topped with a spritz of mezcal.
This tongue-in-cheek creation began with bartender Sylvanus Johnson's homemade cardamom syrup, which he makes in the kitchen at New York City bar Mother's Ruin.