![]() ![]() Also key, according to Ivy Mix, owner of agave-focused New York bar Leyenda and author of Spirits of Latin America, is selecting something that is 40 percent ABV or higher: “Generally, mezcales so low in proof aren’t carrying the oomph you’re looking for,” she explains. But mezcal, Mexicos most traditional agave spirit, has catapulted itself forward with American consumers through its use in cocktails. “A mezcal from an arid environment that uses traditional methods and copper distillation is ideal” because those environments yield the kind of roasted, agave-forward profile one expects in a Margarita, says Bobby Heugel, an owner of the Thorough Fare group of bars in Houston. The best tequila brands for Margarita cocktails at every price point, according to bartenders, range from Banhez to Rey Campero. View photos, read reviews, and see ratings for Grilled Mezcal Margarita. ![]() With that in mind, consider a more nuanced bottling when selecting a mezcal for the job. Grilled Mezcal Margarita at Holsteins in Las Vegas, NV. When surveyed, a number of experts noted that smokiness, a common attribute of the spirit, can sometimes overpower a Margarita. As much as its distinctive flavor profile can be an advantage, however, it can also present a challenge. Acknowledging the potential for mezcals to dominate a Margarita, Alicia Perry, beverage director for San Diego’s Consortium Holdings, likes that this bottling is less smoke-forward, with a flavor profile she describes as possessing tropical fruits and bright citrus, with a fairly herbaceous quality. Swapped in for tequila, mezcal imparts an extra-earthy kick to the classic. But for many stateside drinkers, the first taste of the agave spirit comes in the form of a Margarita. View photos, read reviews, and see ratings for Mezcal Margarita. She lives in Richmond, Virginia.By now, mezcal, much like tequila before it, has crept into just about every cocktail template, from Negronis to Mai Tais. Mezcal Margarita at Dos Familias Mexican in Scottsdale, AZ. A former editor at Saveur, she has written and illustrated for magazines and websites like Departures, Travel & Leisure, Eater, Racked (RIP), and Food52. Her colorful, detailed work is informed by her background in graphic design, her training in pastry, and her love for old beer labels. MizSant is the studio of Laura Sant, a food- and drink-obsessed writer, illustrator, and letterer. Please contact us with any issues regarding your order. Since all of our products are made to order, we only accept returns for products that are damaged upon arrival. Step 2 In glass, muddle 2 to 3 strawberries with agave. 75″ (1.9 cm) thick frame from renewable forests Rub a lime wedge around the rim of a rocks glass, then dip into salt.
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