Saturday, October 30, 2010

maguey sour

2 oz Mezcal (Del Maguey Vida)
3/4 oz Lemon Juice
1/2 oz Benedictine
1/2 oz Orgeat (Trader Tiki)
1/2 Egg White

Shake once without ice and once with. Strain into a rocks glass filled with fresh ice, and garnish with freshly grated nutmeg and an orange twist.
Last Sunday night, I flipped through Food & Wine: Cocktails 2010 and spotted the Maguey Sour in Jacques Bezuidenhout's section of agave-based drinks. The drink initiated with a nose of mezcal, orange oil, and nutmeg; moreover, the mezcal and nutmeg aromas complemented each other rather well. The first few sips were mainly lemon and mezcal, and after that, the drink began to open up flavor-wise. At this point, the beginning of the sip was a combination of the citrus and orgeat that was followed by mezcal on the swallow. The swallow also contained a light degree of herbal complexity from the Benedictine which became more pronounced over time. Andrea thought that perhaps it was the increasing amount of nutmeg on the tongue that magnified the perception of the Benedictine.

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