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Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]
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About Mezcal And Tequila Cocktails: Mixed Drinks For The
Product Description IACP AWARD WINNER • Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits. Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff. About the Author Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times. He is the author of A Proper Drink, The Old-Fashioned, 3-Ingredient Cocktails, and The Martini Cocktail. His writings have appeared in Saveur, Food & Wine, GQ, Lucky Peach, Whisky Advocate, Imbibe, and PUNCH, where he is a contributing editor. A native of Wisconsin, he has lived in New York City since 1988. Excerpt. © Reprinted by permission. All rights reserved. Introduction Fifteen years ago, a book called “Mezcal and Tequila Cocktails” wouldn’t have been published. Oh, “Tequila Cocktails” might have seen the light of day. But even that would have been a stretch once you got past the few widely known and consumed drinks, such as the margarita, paloma, and tequila sunrise. And then there would have been the question as to whether anyone would buy it. After all, for much of the twentieth century, tequila was known more for shots than mixing. You didn’t savor it; you threw it back. As for mezcal cocktails, well, there were none to speak of. Hell, in the United States market, there was almost no mezcal. And what mezcal there was—that forbidding bottle with the worm in it—wasn’t very good and was little understood by the bartenders who poured it and the few drinkers who ordered it. If tequila was a dare you took up in a bar, and regretted the morning after, mezcal was a doubledog dare, a journey into the truly unknown. Tequila’s and mezcal’s reputations today could not be more different. The spirits have enjoyed a complete turnaround in both status and popularity. In the 1920s, when Prohibition was in effect, Americans began traveling south of the border to drink agave spirits because they couldn’t lay their hands on anything alcoholic at home. Today, Americans drink them out of preference. Consumers’ eyes have been opened to the spirits’ historical and artisanal heritage, and that they are the products of centuries of tradition and craftsmanship. Their newly elevated status reflects the endless agricultural variety of the hearty agave plant, from which both tequila and mezcal are derived, and their terroir, not to mention the inimitable touch of the tequileros and mezcaleros who create the liquors, many of whom are following family practices that go back generations. The distillates have finally joined other spirits commonly labeled with adjectives such as “elegant,” “complex,” and—that favorite term of marketers—“premium.” In short, agave spirits have gone from shots to sipping; from the kind of hooch that Hollywood actors drink in disreputable cantinas in B pictures to the kind that Hollywood actors invest in and get rich off, in some cases making more money than they do from acting. It’s a Cinderella story unlike any in the drinks world, in which an age-old spirit has finally been recognized for the liquor royalty it always was. And, as with most spirits and cocktails that have gone from zero to sixty in popular favor these days, we can thank
