Viva Mezcal

Mixing, Sipping, and Other Adventures with Mexico's Original Handcrafted Spirit

Photographs by Mark A. Gore
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About The Book

Artisanal Mezcal follows a delicate underground baking process that has existed for hundreds of years, but it is only now that it’s experiencing a Renaissance in craft cocktail bars and homes around the country.

Made from agave, but so much more than tequila, Mezcal’s smoky flavor and smooth finish—as well as its artisanal, farm-to-table background—has made it the new “spirit du jour.” This book contains 50 cocktail recipes you can make at home with delicious, versatile out-of-this world Mezcal, containing information about how this small-batch liquor is made by Oaxacan families, and will include tasting notes on almost every brand available in the US.

Excerpt

What to Look for When Choosing a Mezcal - Whether a mezcal newbie or a seasoned sipper, here are important details to look for when deciding what to sample.
Beginner
Is it 100 percent agave? Any mezcal (including tequila) worth drinking are made from 100 percent agave. Luckily, this is usually displayed prominently on the front of the bottle.
 
From what varietal of agave is it made? Most mezcal (that isn’t tequila) is made from the espadín varietal of agave. As a beginner, it’s usually best to start here—there are a lot of different flavors to explore before you move on to other varietals like tobalá, tobasiche, and arroqueño
 
Is it aged? Most mezcal is unaged or joven (young), because agave has so much flavor it doesn’t need aging. However, it can be fun to try a reposado (rested) or añejo (aged) variety.
 
Is it clear? All joven mezcal should be clear. Repasado and añejo mezcals will have a bit of a gold tinge.
 
Is it produced in a small batch? True mezcal is made in small batches, and while most bottles will tell you the exact size of the batch, as a new mezcal drinker, just be sure to stay away from anything that has a celebrity’s name on the bottle or otherwise seems like it might be mass produced.
 
Última Palabra (“The Last Word”)
The Recipe
1 ounce (30 ml) mezcal joven
¾ ounce (23 ml) green chartreuse
¾ ounce (23 ml) maraschino liqueur, preferably Luxardo
Orange peel, for garnish
¾ ounce (23 ml) fresh lime juice
The Method
In a cocktail shaker with ice, vigorously shake together all the ingredients until cold and well blended. Strain into a cocktail glass, garnish with an orange peel, and serve.
 

About The Author

Lindsey Moore and Jennifer Boudinot are two friends and Mezcal aficionados living in Brooklyn, New York. Head bartender at La Loba Cantina, one of New York City’s only authentic Mezcallerias, Lindsey has traveled to Mezcal plantations around Oaxaca, including Del Maguey (the world’s best known brand), where she learned to distill her own agave. Jennifer’s cocktail recipes are soon to appear on PasteMagazine.com, and she has appeared on the “Clever Cookstr” podcast promoting past cookbooks, which include The Book of Dangerous Cocktails, The Great Meatballs Book, and Gourmet Pizza Made Easy.

Lindsey Moore and Jennifer Boudinot are two friends and Mezcal aficionados living in Brooklyn, New York. Head bartender at La Loba Cantina, one of New York City’s only authentic Mezcallerias, Lindsey has traveled to Mezcal plantations around Oaxaca, including Del Maguey (the world’s best known brand), where she learned to distill her own agave. Jennifer’s cocktail recipes are soon to appear on PasteMagazine.com, and she has appeared on the “Clever Cookstr” podcast promoting past cookbooks, which include The Book of Dangerous Cocktails, The Great Meatballs Book, and Gourmet Pizza Made Easy.

Product Details

  • Publisher: Weldon Owen (May 2018)
  • Length: 160 pages
  • ISBN13: 9781681883304

Raves and Reviews

"The book is a perfect size for your home bar or coffee table, and provides fascinating information along with fantastic drink recipes that you can make using mezcal."

– Broadway World (Food & Wine)

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