Episode Transcript
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Speaker 1 (00:00):
Hello, listeners, I cannot thank you enough for stopping by.
It's time for another episode of everybody's favorite podcast, the
Cocktails and Mixology podcast Good News. It's five o'clock somewhere, folks.
Today we're going to dive into cocktails that use mescal.
I know I'm excited. I hope you are too. Thank
(00:23):
you so much for joining us again. In no particular order,
but sounds like a pretty good one. Let's start off
with the Mescow margarita. You'll need two ounces of mescal
your choice, one ounce of lime juice freshly squeezed, one
(00:45):
ounce of triple sick, half ounce of agave syrup. You
can adjust this to taste. Salt for and glasses additional
and a lime wheel or wedge for garnish if you'd like.
Rim the glass with salt by rubbing a lime wedge
around the rim and dipping it into a plate of salt.
(01:06):
In a cocktail shaker, combine the mescow, lime juice, triple sick,
and agave syrup. Add ice to the shaker and shake
vigorously until well chilled. Strain the cocktail into the prepared glass,
either over fresh ice or neat, depending on the preference.
(01:26):
You can garnish with a lime wheel or wedge. It's
notable that mescow adds a smoky flavor to the traditional margarita.
If you prefer a sweeter margarita, you can adjust the
amount of agave syrup. The Oaxacan Old Fashion is next
(01:47):
on the list. You'll need two ounces of mezcow, a
quarter ounce of a gave nectar or simple syrup, two
dashes of bitters and orange peel for garnish. Add the
ma mes cow, a gave nectar and bitters to a
mixing glass. Filling the mixing glass with eyes and stir
(02:07):
until chilled and well combined. Strain into an old fashioned
glass filled with large ice cube. Express the orange peel
by holding it over the drink and twisting it to
release the oils, and garnish with the orange peel. This
cocktail is a variation on the classic Old Fashioned, using
mezcal instead of whiskey for his smoky, earthy twists. How
(02:31):
about a smoky piloma. You'll need two ounces of mezcal,
three ounces of grapefruit soda or fresh grapefruit with a
splash of club soda, a half ounce of lime juice,
a pinch of salt, optionally lime wedge for garnish and
salt for rimming glasses also optional if you prefer a
(02:53):
salted rim, rub lime wedge around the rim of the
glass and dip it in salt. In a glass, combine
the mezcow, grapefruit soda or freshly squeezed grapefruit in club soda,
as well as lime juice. Stir gently to combined, add
ice and garnish with a lime wedge. The Poloma is
(03:15):
a classic Mexican cocktail, and mezcal adds a smoky depth
to the flavor. You can adjust a sweetness by adding
more or less soda, depending on your taste. How about
a mezcow and a grony Start off with one ounce
of mezcow, one ounce of sweet remouth, one ounce of
(03:36):
campari an orange peel for garnish. In a mixing glass,
Combine the mezcow, sweet, removeth and compari, add ice and
stir until well chilled. Strain into a glass filled with
ice traditionally in old fashioned glass, and garnish with a
twist of orange peel. This is a mescow twist to
(03:59):
the classic negroni, where the mescal replaces gin. The smoky
flavor of mescal contrasts with the bitterness of campari and
the sweetness of vermouth, creating a complex cocktail. I Got
kicked by the mes Cow Mule. Take two ounces of mescal,
(04:20):
four ounces of ginger beer, and a half ounce of
lime juice lime wedge for garnish in a copper mule
mug or any glass of your choice. Combine mescal, lime juice,
and ice, top with ginger beer and sturgently. You can
garnish with a lime wedge. This cocktail is a smoky
(04:43):
variation of the classic Moscow mule, with mescal adding depth
and complexity. It's refreshing and easy to drink, perfect for
a summer day. Next up the Naked and Famous. I'll
have two. Please take three quarters ounce of mescal, three
quarters ounce of aparol, three quarters ounce of yellow chartruse,
(05:04):
and three quarters ounce of fresh lime juice. You'll want
a lime wheel or twists for garnish. Add mes Cow, aparol,
yellow chartruse, and lime juice into a shaker with ice.
Shake vigorously until well chilled, then strain into a coup glass.
(05:25):
You can garnish with a lime wheel or twist. This
is a modern cocktail that balances smoky, bitter, herbal and
citrus flavors. The mez cow pairs wonderfully with the bitter
aparol and herbal sartruse. I'm in for the mescow sour.
Take two ounces of mezcow, one ounce of fresh lemon juice,
(05:50):
three quarter ounce of simple syrup, and one egg white.
Two dashes of bitters is optional. Start off my combining
mescow and juice, simple syrup and egg white and a shaker.
Shake vigorously without ice to emulsify the egg white. This
is called a dry shake. Add ice and shake again
(06:12):
until well chilled. Then strain into a coup glass or
rocks glass garnish with a couple of dashes of bitters optionally.
This drink offers a balance of smoky, tartan slightly sweet flavors.
The egg white adds a creamy texture and foamy top.
(06:34):
I'll have the last word, please. The mescal version. Take
three quarter ounce of mezcal, three quarter ounds of green chartrouse,
three quarter ounce of marchiano liqueur, and three quarter ounce
of fresh lime juice. Add mescal, green chartruse, marchiano liqueur
and the lime juice to a shaker with ice, Shake
(06:55):
vigorously until well chilled, and strain into a coop or
martini glass. This is a mescal variation of the classic
glass word. This version introduces the smoky flavor of mescal
while keeping the original's herbal and citrus balance. Next on
our list the mescal moheito. Take two ounces of mescal,
(07:20):
eight to ten fresh mint leaves, one ounce of lime juice,
half ounce of simple syrup, and soda water with a
lime wedge and mint sprig for garnish. Muddle the mint
leaves gently in the bottom of the glass to release
the oils. Add mescal, lime juice, and simple syrup to
the glass, Fill the glass with ice and stir gently.
(07:42):
Top with soda water and stir again. You can garnish
with a lime wedge and a sprig of mint. This
is a smoky take on the classic mohito, with mes
cow replacing the rum. The mint and lime work beautifully
with Mescow's smoky depth. La vida loca. You'll need two
(08:05):
ounces of mezcal, one ounce of pineapple juice, a half
ounce of lime juice, and a half ounce of agave syrup.
You'll need chili powder for rimming the glass and a
lime wheal for garnish. Rim the glass with chili powder
by rubbing lime wedge around the rim and dipping it
into the chili powder and a shaker. Combine mezcow, pineapple juice,
(08:28):
lime juice, and agave syrup. Add ice and shake vigorously.
Strain into the prepared glass filled with ice. Garnish with
the lime wheal. This cocktail brings together the sweetness of
pineapple juice with the smokiness of mezcal and a kick
of chili powder for a unique and flavorful drink. Here's
(08:52):
how you whip up a mezcal and tonic. You'll take
two ounces of mescal, four ounces of tonic water preferably
a high quality, slightly bitter tonic, and a lime wedge
for garnish. Fill a highball glass with ice, Pour in
the mezcal and top with tonic water. Stir gently to combine.
You can squeeze a lime wedge into the drink and
(09:14):
drop it into the glass. This is a refreshing and
simple cocktail that brings out the smoky notes of mescal
while the tonic adds a crisp and slightly bitter finish.
This is a fantastic option for mescal beginners. Good Morning,
It's a Mezcal Sunrise. Take two ounces of mezcal, four
(09:36):
ounces of orange juice, half ounce of grenadine and orange
slices for garnish. Fill a tall glass with ice and
pour in the mezcal and orange juice. Stir gently to combine,
and slowly pour the grenadine into the drink to create
the sunrise effect. It will sink to the bottom, then
(09:56):
garnish with an orange slice. This variation of the tequila
Sunrise uses it mescow for a smoky twist. The grenadine
gives it a beautiful color, and the mez cow provides
an unexpected depth. Lastly, for today, the Mezcow Ricky requires
two ounces of mez cow, three quarter ounces of fresh
(10:18):
lime juice, and soda water with a lime wedge for garnish.
In a tall glass combined mezcal and fresh lime juice.
Fill the glass with ice on top and soda water.
Stir gently to combine, and garnish with a lime wedge.
The mez coow Ricky is a simple, yet refreshing cocktail
with smoky MEZCW and fresh lime soda water lightens up
(10:41):
the drink, making it very drinkable for warm days or
casual sipping folks. I can't thank you enough for stopping
by for another episode of the Cocktails in Mixology podcast.
What are you having next? Please drink responsibly whatever it is,
and until next time,
Hello, listeners, I cannot thank you enough for stopping by.
It's time for another episode of everybody's favorite podcast, the
Cocktails and Mixology podcast Good News. It's five o'clock somewhere, folks.
Today we're going to dive into cocktails that use mescal.
I know I'm excited. I hope you are too. Thank
(00:23):
you so much for joining us again. In no particular order,
but sounds like a pretty good one. Let's start off
with the Mescow margarita. You'll need two ounces of mescal
your choice, one ounce of lime juice freshly squeezed, one
(00:45):
ounce of triple sick, half ounce of agave syrup. You
can adjust this to taste. Salt for and glasses additional
and a lime wheel or wedge for garnish if you'd like.
Rim the glass with salt by rubbing a lime wedge
around the rim and dipping it into a plate of salt.
(01:06):
In a cocktail shaker, combine the mescow, lime juice, triple sick,
and agave syrup. Add ice to the shaker and shake
vigorously until well chilled. Strain the cocktail into the prepared glass,
either over fresh ice or neat, depending on the preference.
(01:26):
You can garnish with a lime wheel or wedge. It's
notable that mescow adds a smoky flavor to the traditional margarita.
If you prefer a sweeter margarita, you can adjust the
amount of agave syrup. The Oaxacan Old Fashion is next
(01:47):
on the list. You'll need two ounces of mezcow, a
quarter ounce of a gave nectar or simple syrup, two
dashes of bitters and orange peel for garnish. Add the
ma mes cow, a gave nectar and bitters to a
mixing glass. Filling the mixing glass with eyes and stir
(02:07):
until chilled and well combined. Strain into an old fashioned
glass filled with large ice cube. Express the orange peel
by holding it over the drink and twisting it to
release the oils, and garnish with the orange peel. This
cocktail is a variation on the classic Old Fashioned, using
mezcal instead of whiskey for his smoky, earthy twists. How
(02:31):
about a smoky piloma. You'll need two ounces of mezcal,
three ounces of grapefruit soda or fresh grapefruit with a
splash of club soda, a half ounce of lime juice,
a pinch of salt, optionally lime wedge for garnish and
salt for rimming glasses also optional if you prefer a
(02:53):
salted rim, rub lime wedge around the rim of the
glass and dip it in salt. In a glass, combine
the mezcow, grapefruit soda or freshly squeezed grapefruit in club soda,
as well as lime juice. Stir gently to combined, add
ice and garnish with a lime wedge. The Poloma is
(03:15):
a classic Mexican cocktail, and mezcal adds a smoky depth
to the flavor. You can adjust a sweetness by adding
more or less soda, depending on your taste. How about
a mezcow and a grony Start off with one ounce
of mezcow, one ounce of sweet remouth, one ounce of
(03:36):
campari an orange peel for garnish. In a mixing glass,
Combine the mezcow, sweet, removeth and compari, add ice and
stir until well chilled. Strain into a glass filled with
ice traditionally in old fashioned glass, and garnish with a
twist of orange peel. This is a mescow twist to
(03:59):
the classic negroni, where the mescal replaces gin. The smoky
flavor of mescal contrasts with the bitterness of campari and
the sweetness of vermouth, creating a complex cocktail. I Got
kicked by the mes Cow Mule. Take two ounces of mescal,
(04:20):
four ounces of ginger beer, and a half ounce of
lime juice lime wedge for garnish in a copper mule
mug or any glass of your choice. Combine mescal, lime juice,
and ice, top with ginger beer and sturgently. You can
garnish with a lime wedge. This cocktail is a smoky
(04:43):
variation of the classic Moscow mule, with mescal adding depth
and complexity. It's refreshing and easy to drink, perfect for
a summer day. Next up the Naked and Famous. I'll
have two. Please take three quarters ounce of mescal, three
quarters ounce of aparol, three quarters ounce of yellow chartruse,
(05:04):
and three quarters ounce of fresh lime juice. You'll want
a lime wheel or twists for garnish. Add mes Cow, aparol,
yellow chartruse, and lime juice into a shaker with ice.
Shake vigorously until well chilled, then strain into a coup glass.
(05:25):
You can garnish with a lime wheel or twist. This
is a modern cocktail that balances smoky, bitter, herbal and
citrus flavors. The mez cow pairs wonderfully with the bitter
aparol and herbal sartruse. I'm in for the mescow sour.
Take two ounces of mezcow, one ounce of fresh lemon juice,
(05:50):
three quarter ounce of simple syrup, and one egg white.
Two dashes of bitters is optional. Start off my combining
mescow and juice, simple syrup and egg white and a shaker.
Shake vigorously without ice to emulsify the egg white. This
is called a dry shake. Add ice and shake again
(06:12):
until well chilled. Then strain into a coup glass or
rocks glass garnish with a couple of dashes of bitters optionally.
This drink offers a balance of smoky, tartan slightly sweet flavors.
The egg white adds a creamy texture and foamy top.
(06:34):
I'll have the last word, please. The mescal version. Take
three quarter ounce of mezcal, three quarter ounds of green chartrouse,
three quarter ounce of marchiano liqueur, and three quarter ounce
of fresh lime juice. Add mescal, green chartruse, marchiano liqueur
and the lime juice to a shaker with ice, Shake
(06:55):
vigorously until well chilled, and strain into a coop or
martini glass. This is a mescal variation of the classic
glass word. This version introduces the smoky flavor of mescal
while keeping the original's herbal and citrus balance. Next on
our list the mescal moheito. Take two ounces of mescal,
(07:20):
eight to ten fresh mint leaves, one ounce of lime juice,
half ounce of simple syrup, and soda water with a
lime wedge and mint sprig for garnish. Muddle the mint
leaves gently in the bottom of the glass to release
the oils. Add mescal, lime juice, and simple syrup to
the glass, Fill the glass with ice and stir gently.
(07:42):
Top with soda water and stir again. You can garnish
with a lime wedge and a sprig of mint. This
is a smoky take on the classic mohito, with mes
cow replacing the rum. The mint and lime work beautifully
with Mescow's smoky depth. La vida loca. You'll need two
(08:05):
ounces of mezcal, one ounce of pineapple juice, a half
ounce of lime juice, and a half ounce of agave syrup.
You'll need chili powder for rimming the glass and a
lime wheal for garnish. Rim the glass with chili powder
by rubbing lime wedge around the rim and dipping it
into the chili powder and a shaker. Combine mezcow, pineapple juice,
(08:28):
lime juice, and agave syrup. Add ice and shake vigorously.
Strain into the prepared glass filled with ice. Garnish with
the lime wheal. This cocktail brings together the sweetness of
pineapple juice with the smokiness of mezcal and a kick
of chili powder for a unique and flavorful drink. Here's
(08:52):
how you whip up a mezcal and tonic. You'll take
two ounces of mescal, four ounces of tonic water preferably
a high quality, slightly bitter tonic, and a lime wedge
for garnish. Fill a highball glass with ice, Pour in
the mezcal and top with tonic water. Stir gently to combine.
You can squeeze a lime wedge into the drink and
(09:14):
drop it into the glass. This is a refreshing and
simple cocktail that brings out the smoky notes of mescal
while the tonic adds a crisp and slightly bitter finish.
This is a fantastic option for mescal beginners. Good Morning,
It's a Mezcal Sunrise. Take two ounces of mezcal, four
(09:36):
ounces of orange juice, half ounce of grenadine and orange
slices for garnish. Fill a tall glass with ice and
pour in the mezcal and orange juice. Stir gently to combine,
and slowly pour the grenadine into the drink to create
the sunrise effect. It will sink to the bottom, then
(09:56):
garnish with an orange slice. This variation of the tequila
Sunrise uses it mescow for a smoky twist. The grenadine
gives it a beautiful color, and the mez cow provides
an unexpected depth. Lastly, for today, the Mezcow Ricky requires
two ounces of mez cow, three quarter ounces of fresh
(10:18):
lime juice, and soda water with a lime wedge for garnish.
In a tall glass combined mezcal and fresh lime juice.
Fill the glass with ice on top and soda water.
Stir gently to combine, and garnish with a lime wedge.
The mez coow Ricky is a simple, yet refreshing cocktail
with smoky MEZCW and fresh lime soda water lightens up
(10:41):
the drink, making it very drinkable for warm days or
casual sipping folks. I can't thank you enough for stopping
by for another episode of the Cocktails in Mixology podcast.
What are you having next? Please drink responsibly whatever it is,
and until next time,
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