Ongoing series on perfect mezcal cocktails for every season and occasion and how to choose mezcal for your cocktails
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.
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.
This 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
- Cinnamon salt rim: equal parts cinnamon, sugar, salt, hot paprika
- 1.5 oz Cuentacuentos Barro
- 2 oz apple cider
- .5 oz fresh lemon juice
- .5 oz maple syrup
- Club soda
- Lemon twist garnish
Method
To perfect this mezcal cocktail:
- Adjust ratio to taste and rim the glass with the cinnamon mixture.
- Add ice to the glass
- Add mezcal, cider, lemon juice, maple, and top with club soda
- Garnish and enjoy
Leave a Comment