City Palate

The Entertaining Issue - November December 2017

Mezcal-focused Concoctions
Untitled Document

July August 2016

by Meghan Jessiman

Sí, Vale
Courtesy Samantha Casuga, bar manager, Native Tongues Taqueria

1.5 oz. Torres 10 Spanish Brandy
.75 oz. Punt e Mes (an Italian vermouth)
.5 oz. Pelotón de la Muerte mezcal
dash agave syrup
1 dash Bittered Sling Moondog bitters
1 dash Bittered Sling Malagasy
Chocolate bitters
ancho chile garnish*
Stir everything except the ancho chile garnish on ice and strain into an oldfashioned glass over ice. Garnish with the dried ancho chile.

Dirty Word
Courtesy Madeleine MacDonald, bar manager, Model Milk

.75 oz. Pelotón de la Muerte mezcal
.75 oz. Luxardo Maraschino
.75 oz. green Chartreuse
.75 oz. lime juice

Combine all ingredients in a mixing glass with ice, shake to chill, strain into a champagne coupe.

Mezcalgarita
Courtesy Samantha Casuga, bar manager, Native Tongues Taqueria

1.5 oz. Pelotón de la Muerte mezcal
.5 oz. Triple Sec
.75 oz. lime juice
dash agave syrup
basil and cinnamon salt for glass rim (recipe below, make in advance)
Shake the first four ingredients together, and serve in a basil and cinnamon saltrimmed old-fashioned glass over ice.

Basil and cinnamon salt: in a food processor, blend 1 c. sea salt and 2 oz. fresh basil (about 4 cups of leaves) until bright green and still moist, but not wet. Add more salt if needed. Lay the mixture on a baking sheet lined with parchment paper and cover with a cloth to dry. When completely dry, blend well with 1 t. canela* (Mexican cinnamon) and 1 T. palm sugar. Store extra at room temperature.

Girl with Death Mask
(She Plays Alone) (Named after a Frida Kahlo painting)
Courtesy Samantha Casuga, bar manager, Native Tongues Taqueria

1.5 oz. Pelotón de la Muerte mezcal
.5 oz. Amaro Montenegro
.5 oz. hibiscus syrup*
.5 oz. lime juice
1 slice serrano chile
rose water
hibiscus flower for garnish*

Mist rose water over and inside a champagne coupe. Shake the first five ingredients over ice and double strain into the coupe. Garnish with the hibiscus flower.

Mezcal Negroni
Courtesy Dave Boudreault, bar manager, Añejo
1 oz. mezcal of choice (botanically infused varieties work very well here)
.5 oz. Campari
.5 oz. sweet vermouth
orange slice garnish
lemon twist garnish
Build in a rocks glass, stir and garnish with the orange slice and lemon twist.

Title and Registration
Courtesy Madeleine MacDonald, bar manager, Model Milk
1.5 oz. Pelotón de la Muerte mezcal
.5 oz. Aperol
1 oz. lime juice
.5 oz. Falernum
Grizzly Paw Ginger Beer
orange twist garnish
Combine all ingredients in a mixing glass with ice. Shake to chill and strain into a Collins glass with ice. Top with the ginger beer and garnish with the orange twist.

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