Mezcal

— No. 151 —

Loss Leader

This drink, the Loss Leader, was cre­at­ed by Reed Cahill at Wet City for a week­ly event we’ll be hav­ing togeth­er where we cre­ate a spe­cial cock­tail menu each Mon­day. The “Loss Leader” name comes from a cou­ple of drinks that Miles Mac­quar­rie did at Kim­ball House in Atlanta. He dubbed these cock­tails “Loss Lead­ers” due to their use of ingre­di­ents that were unchar­ac­ter­is­ti­cal­ly expen­sive or rare for use in cock­tails. With that said, the star of this recipe is Coc­chi …

— No. 144 —

The Bearcat

This cock­tail is a fiery lit­tle num­ber so it seemed fit­ting to call her “The Bearcat” — a 1920’s slang term for a feisty, hot-blood­­ed gal. The Bearcat has quick­ly become a favorite com­pan­ion dur­ing the sum­mer thun­der­storms, and I’m already look­ing for­ward to bring­ing her back out in the autumn and win­ter months. The veg­e­tal attrib­ut­es of Cynar, matched with the sweet heat of the Ancho Reyes Chili Liqueur, come togeth­er here for a unique and entic­ing fla­vor pro­file. The mez­cal rinse draws you …

— No. 122 —

A Sound & Pristine Health

It’s no secret that amaro and liqueurs like Zuc­ca have been con­sumed for their med­i­c­i­nal prop­er­ties. Zuc­ca’s fea­tured ingre­di­ent rhubarb has been known to be used in medieval pre­scrip­tions and is the inspi­ra­tion behind this cock­tail’s name. In Mac­beth (Act V. Scene III), Mac­beth says to his doc­tor: “If thou coudst, doc­tor, cast the water of my land, find her dis­ease and purge it to a sound and pris­tine health, I would applaud thee to the very echo, that should applaud again. …

— No. 111 —

The Gaucho

The inspi­ra­tion for this recipe was the mar­riage of tequi­la and cof­fee. You can see this unex­pect­ed pair­ing in a hand­ful of suc­cess­ful Latin Amer­i­can cock­tails (e.g. Mex­i­can Cof­fee). With the help of a local barista I cre­at­ed a small batch of cof­fee bit­ters espe­cial­ly for this recipe. You can buy cof­fee bit­ters at Cock­tail King­dom. And to tie in yet anoth­er fla­vor of South Amer­i­ca I topped The Gau­cho off with an Argen­tin­ian red wine (Mal­bec) float. Recipe 1 …

— No. 51 —

Beet Detox

1 ½ oz sil­ver tequi­la ½ oz mez­cal ½ oz Grand Marnier 1 oz beet juice mix­ture (beets, car­rot, lime) Splash of agave Gar­nish with a dehy­drat­ed blue­ber­ry sug­ar rim Shake with ice and dou­ble strain into a chilled cock­tail glass rimmed with blue­ber­ry sug­ar.