IBA ★ 4.2 Mezcal cocktails
Mezcal is Mexico's broad family of agave spirits, often known for its smoky character. On this page you find mezcal cocktails, from smoky twists on the Margarita and Negroni to modern classics built around its earthy depth. You also learn how mezcal differs from tequila, why the smoke comes from the production method and how to use it in small or large amounts depending on the drink.
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What mezcal is
Mezcal is a spirit distilled from agave, and it can be made from many agave species, not only the blue Weber agave used for tequila. Most mezcal comes from the state of Oaxaca, although several other Mexican states are included in its protected area. Espadín is the most widely used agave, while wild varieties such as tobalá give rarer and often pricier bottles.
Where the smoke comes from
In traditional production the agave hearts are roasted in earthen pits over wood and stones. This gives mezcal its typical smoky, sometimes savoury note. The intensity varies a lot: some bottles are gentle and fruity, others strongly smoky. Tasting a small amount neat before mixing tells you how much to use.
Mezcal and tequila
Technically tequila is a type of mezcal with its own designation, but in bars the terms are used separately. Tequila is usually cleaner and more peppery, mezcal earthier, smokier and more varied from producer to producer.
Using mezcal in cocktails
- Replace tequila in a Margarita or Paloma for a smoky version, or split the base half and half.
- Use it instead of gin in a Negroni for a deeper, more savoury drink.
- A small rinse or 10 ml float can add smoke to a drink without dominating it.
Choosing a bottle
For mixing, a young (joven) espadín mezcal is a sensible choice. Keep the rare, single-agave bottles for sipping neat, traditionally with orange slices and a spiced salt on the side. Look for bottles labelled 100 percent agave.