Friday, August 20, 2010


2 oz Del Maguey Mezcal Vida
1/2 oz Canela (Mexican Cinnamon) Syrup
1/2 oz Dolin Dry Vermouth
2 dash Angostura Orange Bitters

Stir with ice and strain into a punch cup or cocktail glass. Twist a lemon peel over the top and discard.

For my second cocktail at Drink last week, I asked bartender Misty Kalkofen what she has been excited about making lately. She replied by asking if I was up for sticking with Mezcal. With my affirmative, she set to work on one of her newest creations, the Zócalo which translates to "parade ground" or "town square."
The Zócalo started with a strong lemon aroma with a lesser cinnamon and Mezcal scent; however, after the first few sips depleted the lemon oil floating on top of the drink, the nose was dominated by the spice and agave spirit. The cinnamon did a good job of bridging the gap between the Mezcal and the dry vermouth, for it paired well with the earthy spiciness of the Mezcal and the botanicals in the vermouth. Everything seemed in harmony as the cinnamon was not overpowering in the syrup, and the Mezcal was tempered by the vermouth. Moreover, the dry vermouth worked against the sugar in the cinnamon syrup without imparting the domineering crispness of citrus.

1 comment:

KeithP said...

Gave this one a try at the home base it was pretty good ... interesting how the Mezcal and cin syrup played off one another and I enjoy seeing how dry vermouth can be a binding agent in a drink (something to tame/bring together other ingredients).