Mezcal's taking 2011 by storm. If you love the fact that wine has terroir, then single vineyard, unique, artisanal mezcals are for you. Everyone seems to be writing about them - probably because it's Cinqo de Mayo and probably because it's deserved.
A couple of days ago at F.E.D., we published the recipe for the Margarita 2.0, which was created by Jim Meehan of PDT for Sombra mezcal (co-owned by Master Sommelier and cool guy, Richard Betts).
With mezcal, limes, grapefruit juice, agave syrup, cucumber slices, salt all in hand, it was time to get a head start on Cinqo de Mayo. Actually, I was just really intrigued to try a margarita made with mezcal.
It's a really good cocktail - hints of the smokiness, lots of bright tartness, and a balance from the sweet components.
Bottom line: get some mezcal, try it on the rocks to experience the full flavors, then experiment and have some fun. Incidentally, @yobetts (as Richard Betts is known on twitter) recommends trying these five mezcals:
- Del Maguey
- Los Amantes
- Los Danzantes