Many are riffs on classics (Oaxaca Old-Fashioned, Mezcal Mule); others are more innovative. Gun Metal Blue, for example, became an Instagram sensation due to its striking aqua hue provided by blue Curaçao, with mezcal, peach brandy, lime juice, cinnamon syrup and a disc of orange peel collaborating to make it a hit at New York City’s Porchlight bar.
I mixed up some agave-spiked refreshments on several sultry evenings: a Spicy Paloma made with grapefruit juice, lime juice, and jalapeno-infused tequila; a Mezcal Negroni demonstrating how well mezcal stands in for gin in the Campari-based classic; and a Red Grasshopper that’s basically a tequila daiquiri sweetened with honey, strained into a chilled coupe, and garnished with smoked paprika.
Simple. Classy. Made to be savored.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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