Margaladaoma
A cross between a Margarita, a Paloma and a Michelada.
- story: Talia Baiocchi
- photo: Lizzie Munro
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.
A mezcal spin on the timeless Margarita from the trailblazing bar Mayahuel.
A mezcal-based riff on a riff, this Bicicletta variation gets topped with cider.
The New York bar’s signature, smoky serve.
Robert Sachse's Show Me State began life as a riff on the Jungle Bird, and ended up as a citrus driven, smoky, frozen cocktail all of its own.