Cocktail of the week: Kol’s Mezcal Paloma – recipe | The good mixer

Think sparkling margarita with a grapefruit citrus hit and smoky overtones

Mezcal is traditionally made by baking agave hearts over wood or charcoal in earthen pits before the resulting mash is fermented and distilled in clay pots. It’s a much more labour-intensive, artisanal process than that used for tequila, which these days typically involves cooking the agave in huge industrial ovens, and is why mezcal tends to be more expensive.

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