"A great nightcap is the perfect mix of strong and sweet," claims Meaghan Dorman, whose Midnight Bouquet incorporates St-Germain alongside grapefruit for a bittersweet companion to the salinity and smokiness…
In a clear wink to the seasonal change from summer to fall, the Delores Royale adds weight to the smoky mezcal base by way of apricot liqueur and amontillado sherry.
The modern classic that helped spark a boom in mezcal cocktails.
Lynnette Marrero's "desert island drink" combines fino sherry, aged rum, a "cheeky" measure of mezcal and that favorite tropical staple: pineapple.
Dan Greenbaum of Attaboy opts for a lighter interpretation of the Margaladaoma challenge.
A cross between a Margarita, a Paloma and a Michelada.
Austin Hartman's crema de mezcal-based take on the spritz draws its name from Hartman's grandfather's pasttime, cliff-diving in Acapulco.
At his cocktail bar near the Vatican, Massimo D’Addezio combines mezcal and Martini Gran Lusso with bitter flavors and an amaro infused with Cinchona, Peruvian bark and bitter orange.
Between the buttery mezcal, nutty vermouth, bitter amaro and rich moscatel sherry, this drink is an earthy spice-bomb, made more so by the addition of hot and “woodsy” aji panca…
Tamarind liqueur is the key to this mezcal-based stirred drink from Brooklyn's Damon Boelte.