Smoky, sultry and full of character – these mezcal-forward cocktails prove that tequila’s moodier cousin is the real star of the bar.
Mezcal has been gaining momentum in Australia; people can’t get enough of its rich, smoky depth, making it a standout in plenty of cocktails. Its signature smokiness comes from the production process: the hearts, or piñas, of the agave plant are roasted in underground pits for days, infusing the spirit with its distinctly earthy character.
While mezcal and tequila share Mexican roots and an agave base, they’re not the same. There are around 50 species of agave from which mezcal can be produced. Tequila, technically a type of mezcal, is made exclusively from Blue Weber agave. Mezcal, for the most part, has really retained its artisanal heritage, traditionally produced by small-scale makers, while tequila exists right across the artisan to commercial spectrum. We love both spirits equally (no favourites here!) but if you’re after a cocktail with a smoky twist, try swapping tequila for mezcal and give one of these recipes a go.
Fresh out of the naughties, the Oaxaca Old Fashioned put mezcal on the map, showcasing the spirit in a way New Yorkers had rarely tasted. Invented at Death & Co in the East Village, this twist on the original Old Fashioned waves adios to bourbon and hola to a bright and smoky mix of tequila and mezcal. Oaxaca (pronounced ‘wuh-HA-ka’) was added to the name in a hat-tip to the Mexican state where the majority of mezcal is produced.
If you’re a fan of the original, you’ll enjoy this riff. It’s more complex, with a hint of bitterness that’s artfully balanced by agave syrup, but overall traits remain faithful to the classic. Just like the classic, though, that orange twist is the perfect finishing touch.
