WAYET
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@Tago-Mago You must not be a gin drinker. The world of gin is kind of wild and there are so many distinguishing flavors, IMO. Not my thing necessarily, but I do love a martini or a gin and tonic.
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@seawolf We've tried quite a lot of gins, but (and I'm only slightly oversimplifying here) at a basic level it's botanicals macerated in neutral alcohol. I prefer spirits that get their flavour profile from aging and maturation in different casks. I will however choose a gin & tonic over a lot of other drinks, if truth be told
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I find gin to be more variable than many spirits because of the botanicals. One may have more juniper, another more saffron, another more citrus, etc. then you have styles of gin like old Tom that dial back the ABB and dial up the sugar.
I don’t really drink agave in cocktails very often, as I usually just sip it neat. Mezcal Negroni is popular though. Mad dog margaritas and Paloma’s where you just sub mezcal for tequila can be good, or you can use mezcal as a float to impart smokiness or whatever a particular mezcal brings.
When I try cocktails at a bar or restaurant that incorporate mezcal I tend to enjoy them, but at home I’d rather save the calories and focus on the spirit.
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@mclaincausey I guess I've given up on deep diving into gin because I don't drink gin neat and I don't need a fancy gin for a gin & tonic. Rum, whiskey, mezcal can work both in a cocktail and neat and can be distinct drinks both ways
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@Tago-Mago since you were requesting cocktail info for mezcal
Oaxacan old fashioned
1.5oz reposado tequila, .5oz mezcal, bar spoon agave nectar, couple dashes of mole bitters. Stir, serve over a giant rock, express oil from a flamed orange peel, and drop it on top.Favorite mezcal cocktails
- Naked and Famous: equal parts mezcal, aperol, yellow chartruese, and lime. shake and serve up
- La Rosita (ish): 1oz reposado, .5oz ea of mezcal, campari, sweet vermouth, and dry vermouth. stir and serve as your fav negroni. This one I also reccommend grapefruit bitters or ango if you have them. Express a flamed orange or grapefruit peel if you're feeling extra fancy and drop it in.
- Mezcal paloma: 2oz mezcal, .5oz ea of lime and honey syrup (or agave), and top with grapefruit soda or use grapefruit juice with soda water.
And one final one that's pretty crazy
- Bela Lugosi: 1oz ea of Fernet Branca, Mezcal, and pineapple juice and .5oz ea of lemon and agave nectar. Shake and serve up. There's a fun garnish with this too involving a caramelized sugar wheel doused with ango. (search for the video)
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@pechelman thanks for the recipes. I spoke to a guy yesterday and he mentioned the naked & famous. I told him I only knew the denim brand
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@pechelman - nice list. Going to try the Bela Lugosi this weekend.
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@Tago-Mago @seawolf not tried this yet, but it could the answer to gin OFs, gin with barrel aged characteristics, and avoiding a mod war! I’ve hovered over it a few times but not yet committed. I’ve enjoyed a number of Kyrö’s whiskies so should be a fairly safe bet when I get round to it.
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@Tago-Mago and possibly even more amicable after 3or 4!
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@ARNC That gin looks perfect for an old fashioned. There's a distillery in California called St. George and I believe they also have a barrel-aged gin. You might be onto something here. I'll try it this weekend, and let you know. My wife is really into gin, so this might be right up her alley.
@Tago-Mago I think that could work. Let's try it and see!
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Circling back to the mezcal cocktails. My go to,especially when I'm having BBQ,is an Anejo tequila on the rocks,squeeze some lime and some orange,float some mezcal on the top. I've tried this with blancos and reposados and I like how the barrel aged tequila mixes with the smoke of the mezcal.
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