Mezcal: Get Ready to Be Obsessed

On a recent visit to Mérida, the capital of the Yucatan, I was reintroduced Tequila. I've never been one for the frozen, brain-freeze inducing cocktail, and the days of my youth spent downing shots of high-octane tequila with salt & lime chasers, are long over. What I found was a smooth, smokey, liquor. We tried several cocktails; below are favorites.

Mezcal, sometimes spelled mescal, is distilled from the heart(piña) of fire-roasted agave plant. While over 30 species and varieties are used, the most common is the blue agave. Some 90% of Mexican mezcal comes from Oaxaca, near Mérida.

Texas Ranch Water

Over ice, pour 3 oz. Mezcal, juice of one lime and top with sparkling water. Garnish with mint.

Mezcal Paloma

Rim glass with Chili-Lime Salt. Over ice pour 3 oz. Mezcal, juice of 1/2 grapefruit, juice of 1/2 lime, top wth sparkling water. Garnish with mint.

Mezcal Bloody Mary

Rim the glass with Chili-Lime Salt. In separate mixer, add 3 oz. Mezcal, juice of 1 lime, dash of Worcestershire Sauce, dash Tabasco, 1 t. horseradish sauce, salt, freshly ground pepper and 1 8 - 10 oz V-8. Shake ingredients well and pour over ice. Garnish with celery,

Cheers!