Perfect Mezcal Highball for Fall: Barro Apple

Ongoing series on perfect mezcal cocktails for every season. Tess Rose shares her recipe for a fun variation on a mezcal highball.

As a resident of the Hudson Valley, I have strong feelings about apples. We are blessed with an abundance of varieties – from sweet and juicy to tart and crispy and everything in between. Apples commonly found in Mexico tend to be sweet and on the softer side, reminding me not so much of the tart and crisp varieties I find here, but more so of the smooth and hearty apple cider we make from a mix of ripe local apples. It is this smoothness and sweetness that pairs well with the slight smokiness of Oaxacan mezcal and the creaminess of clay distillation.

Tess Rose Lampert Fall in the Hudson Valley

What mezcal should you choose for your cocktail?

Enter Cuentacuentos Barro, an ideal option for anyone looking to incorporate the flavors of clay distillation in their mezcal cocktails. Cuentacuentos Barro is specifically designed to be friendly for mixing without sacrificing traditional practices or flavors, including its 46% abv, which is rare for a “cocktail” mezcal. The first distillation is in copper, and the second in clay. The robust character of this espadín ensures the nuanced flavors of agave don’t get lost in the other ingredients, and it stands up nicely to apple and spice.

Cuentacuentos El Barro makes a perfect mezcal cocktail when paired with cider — Mezcalistas

This mezcal highball recipe celebrates the agriculture of my region, while staying agave forward, and reminding me of the apples used in pechugas. Plus the salty and spicy cinnamon rim create comforting and familiar flavors. The light and refreshing texture of this long drink juxtaposes the depth of flavors, keeping it easy to enjoy as an aperitif or with light snacks.

Ingredients