Spicy, smoky and tangy, the Mezcalita Cocktail brings the kind of heat that cools you down.
My days as a rodeo clown were numbered. In fact, today was my first… and it might be my last.
The crowd were rowdy, all souped up on watered-down beer and the twangy guitars of country music being played over the feedbacking speakers. My makeup was perfect, the giant red nose nestled on my own. Still unsure of what I needed to do, I crossed my fingers and hoped that fire wasn’t involved.
The old coot, Wilfred, came walking toward me. His stride was an old cowpoke’s… wide and slow. He spat out a dark and juicy plug of chaw, wiping the remnants from the push-broom of a moustache above his lips. The grizzled coot smiled while giving me a chuck on the shoulder.
“Alright, you’re all funny lookin’ and ready, so let’s get you out there.” He not-so-gently shoved me into the arena, standing alone before the raucous crowd. They cheered, jeered and threw every piece of food imaginable at me. And here I stood thinking everyone loved a clown. I noticed Wilfred yelling something in my direction, and strained my ears to hear.
“When yer done, I’ll getcha an ice cold Mezcalita!”, he shouted.
“An ice cold wha-?” My question was cut off as the impact of the charging bull I didn’t see battered my rear end. The force was so strong that I half expected my giant shoes to go flying through my bodily cavity and out of my nostrils. The ground beneath my feet was soon at least ten feet below me as I flew through the air. Time stood still. I saw the crowd, mouths agape and eyes wide in frenzied mobbish joy at my predicament. Before everything went black, the last thing I saw was Wilfred throwing his ten-gallon hat into the air.
And then I was awake, lying down on a cot in the rodeo’s hospital tent. By my side was Wilfred. In his hand was an ice-cold and orange-colored drink. “Here”, he said kindly. “Drink up.”
I took a long swig, and was met by the smoky bite of mezcal mixed with the citrusy flavors of orange and lime. The salted rim of the glass was also peppered with a little chili powder, giving every sip some eye-popping spice. This must be the Mezcalita he had mentioned to me before. Before everything went the way of the bull.
“What happened?”, I asked between invigorating sips that warmed my belly and eased my aching corporeal vessel.
“Well, that bull bucked yer butt is what happened. Wasn’t supposed to, but dagnabbit that crowd of hayseeds out there loved it. And since nothin’s broken and the doc says yer okay, yer doing it again tomorrow!” Wilfred smiled and shook his head excitedly at me.
I downed the rest of my drink and handed him the empty glass. “I’m gonna need a few more of these.”
What is the Best Mezcal to Use in a Mezcalita?
If you’re new to this particular spirit, you might be scratching your head as you ponder which bottle to purchase. What’s interesting is how it compares to tequila, which mezcal technically is. Tequila itself is made from blue agave plants and steamed in ovens, while mezcal can be distilled from about forty different agave plants and is cooked in firepits under the ground. Depending on which brand you choose, the spirit might have a softer, smokier flavor or a more pronounced and complex one. Some are earthy and even have floral and fruity notes. I’ll sometimes grab a few different bottles to see what each brings to the cocktail.
Ingredients
- Kosher salt and chili powder for rim
- Lime wedges for rim and garnish
- 1 1/2 ounces mezcal
- 2 ounces fresh orange juice
- 1 ounce fresh lime juice
Instructions
- Prepare your glass: Mix equal parts kosher salt and chili powder on a small plate. Rub a lime wedge around the rim of your glass and dip it into the salt-chili mixture to coat. Add ice to the glass.
- In a cocktail shaker, combine ice, mezcal, orange juice, and lime juice.
- Shake the mixture vigorously until well chilled.
- Strain the cocktail into your prepared glass.
- Garnish with a lime wedge and serve immediately.
FAQs & Tips
A rocks glass filled with ice will carry your Mezcalita on its journey to your tastebuds. Pop a juicy lime wedge on top for an extra burst of color and citrus.
You can adjust the recipe for a larger group, mix the ingredients together and store covered in the fridge for a few days. Just shake individual servings over ice.
This spicy cocktail comes in at around 131 calories, so enjoy that second glass if you want it.
While our recipe for the Mezcalita calls for mezcal, orange and lime juice, the classic Margarita is made with blanco tequila, triple sec and lime juice.
Similar Cocktails to the Mezcalita
You love tequila, but just recently discovered the magic of mezcal. Now you have a hankering for more of that strong, smoky flavor the spirit is famous for. The Mezcalita is a great way to enjoy this Mexican alcohol, but what other mixed drinks that feature this liquor are out there that you can make and enjoy at home? Twist & Toast has a fantastic variety of easy-to-make recipes that’ll help you scratch that mezcal itch.
- Mezcal Paloma – The smoky spirit turns the popular grapefruit-flavored cocktail into a strong and tart experience.
- Mezcal Mule – Mezcal and ginger beer is a cool, refreshing partnership with a kick.
- Mezcal Margarita – Swap out the tequila with mezcal for something close to the classic cocktail, but different.
- Smoky Paloma – Combine tequila and mezcal to create this full-bodied beverage.
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