My father had a straightforward answer for why he moved 1,000 miles south to Florida from his hometown of Dayton, Ohio.
18.10.2023 - 21:49 / forbes.com
Mezcal gets its own day on Oct. 21. Sipping the agave spirit straight is a fine way to celebrate, but mezcal can also lend a nice, smoky makeover to classic cocktails, including the grapefruit-forward paloma. What we’re getting at? Why not toast to National Mezcal Day with an earthy, smoky cocktail?
The bartenders at Luminaire, a restaurant serving seasonal Texas fare at the new Hyatt Centric Austin, have created a riff on paloma recipes by adding smoke—both from the mezcal and the torched rosemary garnishing the mezcal cocktail.
The cocktail, called Smoke & Mirrors, is a playful nod to world-famous magician Harry Houdini, who performed some of his first escape acts at the Paramount Theatre that neighbors the hotel. A slice of serrano and the torched rosemary add warmth to the mezcal paloma, transitioning the bright summer cocktail into the fall months and making it a perfect sip for National Mezcal Day.
“Many guests are on vacation when they come to visit us and often order palomas, so we wanted to spice it up by using mezcal,” says Winnie Mak, general manager and bar professional at Luminaire. “It’s our version of a refreshing classic cocktail disguised by a little smoke.”
The bar team at Luminaire uses juice from a grapefruit, taking the peels to make an oleo-saccharum to bring out the true nature of the grapefruit without the bracing bitter and sour notes. But home bartenders can use their favorite grapefruit juice.
Both tequila and mezcal are agave spirits. But you can think of mezcal as the smoky sibling to tequila. (Actually though, tequila is a subset of mezcal).
The agave used in mezcal is cooked underground in stone pits, which lends the earthy, smoky characteristics that can range from subtle to strong. Hundreds of agave grow in Mexico, but only Blue agave can be used to make tequila. Meanwhile, more than three dozen agave plants can be harvested for mezcal.
For the Smoke and Mirrors recipe, Mak loves 400 Conejos because it’s well-balanced with hints of wood and cooked agave, she says. It enhances the grapefruit and rosemary, sometimes softening the serranos, but leaving the bright pepper flavors.
If you’re juicing limes for a mezcal cocktail, you need the citrus to be soft to the touch, which indicates the fruit is ripe and ready, Mak says.
If you are using the lime for garnish, use a lime with a green outer skin and no discoloration, firm to touch but not hard.
“A good tip to live by is if the lime has a light green to yellow coloration, the fruit has been exposed more to the sun, which means it will not be good,” she says.
As humans, our taste buds confirm taste with sight and smell, so torching the rosemary and placing the glass on top traps those toasted and smoky aromas, Mak says.
My father had a straightforward answer for why he moved 1,000 miles south to Florida from his hometown of Dayton, Ohio.
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