'mezcal' on Serious Eats

So This Exists: A Broccoli Rabe Cocktail at High Street on Market, Philadelphia

Is it a bartender's duty to make sure drinks possess mass appeal? Guy Smith, bar manager of Philadelphia's High Street on Market, doesn't think so. Combining the juice of an already-divisive brassica with smoky-mouthed mezcal and dry seasonings more often found on ribs than in rocks glasses, he's created a vegetable-based cocktail so green it could double as a Kermit the Frog-inspired paint swatch. More

We Taste 4 Mezcals from Oaxaca

While mezcal's outsider status is attractive to those who seek out and consume hard-to-find booze, limited distribution and publicity also makes it difficult to penetrate the mass market. Mezcal from Oaxaca, a partnership between 11 independent mezcal brands and the Oaxacan government, seeks to change all that. More

How to Make Mayahuel's Rosa Amargo

"This one's a good introductory bitter cocktail and a good introductory boozy cocktail," says Philip Ward, co-owner and bartender of East Village tequila and mezcal palace Mayahuel. "It's bitter and boozy, yet gentle in both ways." The Rosa Amargo, a creation of Mayahuel bartender Jeremy Oertel, is a smoky, grapefruit-tinged Negroni variation, served up. More

The Serious Eats Guide to Mezcal

Mezcal is our friend tequila's older, mysterious, and poorly understood brother. People have a lot of misconceptions about mezcal (no, it doesn't contain mescaline) but it's worth taking a minute to see what this stuff is really all about. Let's learn a bit about how mezcal is made from roasted agave and what's up with that worm you sometimes see in the bottle. More

The Serious Eats Guide to Tequila

Our trek through the world of spirits takes us today to Western Mexico, more specifically to the state of Jalisco and the mid-sized town of Tequila. Perhaps for some of you, the very sound of the word tequila makes your stomach churn and your cheeks flush with shame, but there's far more to this beverage than shot after shot at a college bar. More

Cocktails and Spirits with Paul Clarke: Mezcal's Steady Rise

Once relegated to the lower end of the liquor world, mezcal is now enjoying a resurgence in popularity as artisan varieties of this Mexican spirit became increasingly available in the U.S. This week's New York Times features a tasting panel exploration of some of the better mezcals now available; here's a closer look at this once-declasse spirit. More

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