A Mezcal Moment
If you’ve been devouring every season of Selling Sunset, chances are you know Micah McDonald—the mezcal-loving property developer who quickly became a fan favourite. But no, we’re not here to dissect those impressive biceps or his flirtatious charm. Today, we’re diving into India’s growing obsession with mezcal and why its smoky, mysterious flavours have taken bartenders and cocktail lovers by storm.
Here’s the lowdown: While both tequila and mezcal come from agave, they’re as different as night and day. Think of it this way—all tequilas are mezcals, but not all mezcals are tequilas. Tequila is exclusive to the Blue Weber agave plant, while mezcal gets its elusive personality from being made with a variety of agave plants. Many cocktail specialists and mixologists also credit Mezcal’s versatility for its growing popularity. Although it has a complex character, its flavour profile, ranging from smoky to sweet and spicy, makes it perfect for creating a variety of concoctions.
For years now, whisky, vodka, rum, and gin have reigned supreme on India’s alcohol circuit, but the younger crowd is restructuring the hierarchy. Part of the craze can be linked to Breaking Bad co-stars Bryan Cranston and Aaron Paul’s well-documented love for agave spirits. Their handcrafted mezcal venture, ‘Dos Hombres’, brought a touch of Hollywood cool to this Mexican spirit, proving that even chemistry-teachers-turned-drug lords (on-screen, of course) can appreciate the art of a good drink. With an appetite for richer, more intriguing flavours, people are turning to agave-based Mexican spirits like mezcal and tequila—and honestly, who wouldn’t want a drink that’s as cool as it is complex?
Ahead, Le Mill brings you three mezcal-based cocktail recipes that are simple and easy to make at your home bar.
Pandan Old Fashioned
Ingredients:
- 1 Ounce of Pandan infused Anejo Tequila
- 1 Ounce of Pandan infused Mezcal
- ¼ Ounce of Coconut Oolong Demerara Syrup
- 2 dashes of chocolate bitters
- 2 dashes of bittermens mole bitters
Instructions:
Start by preparing the Coconut Oolong Demerara Syrup by mixing 2 parts Demerara sugar with 1 part coconut oolong tea until fully dissolved, then set aside. For the pandan infusions, vacuum-seal 250 ml mezcal with 8.3 g pandan in one bag, and in another bag, combine 250 ml Añejo tequila with 8.3 g pandan. Sous vide both bags at 145°F (63°C) for 30 minutes, then immediately cool them in an ice bath. Strain the liquids and bottle the infusions. To prepare the cocktail, mix 1 oz pandan-infused tequila, 1 oz pandan-infused mezcal, 1/4 oz coconut oolong demerara syrup, 2 dashes of chocolate bitters, and 2 dashes of mole bitters in a mixing glass with ice. Stir well and strain into a glass over a large ice cube. Garnish with a pandan leaf and cheers.
Full recipe here
Madras Mezcal
Ingredients:
- Fresh Pear
- Pipli Chilli Flakes
- Madras Curry Powder
- Gondhoraj Lime Leaves
- Coriander Root
- Mezcal
Instructions:
Start by marinating fresh pear with Pipli chilli flakes, Madras curry powder, Gondhoraj lime leaves, and coriander root. Let this mixture rest for 15 hours to develop a sweet and spicy flavour. After marination, blend the pear mixture with fresh pear and mezcal, processing it quickly to retain its freshness and aroma. The result is a fruity, and spicy cocktail with layers of Indian flavour.
Full recipe here
Salted Grapefruit Mezcalita
Ingredients:
- 1.5 Ounce of Mezcal
- ¾ Ounce Aperol
- ½ Ounce Orange Liquor
- ¼ Ounce agave
- Fresh squeezed lime juice (half a lime, about ¾ Ounce)
- 1.5 Ounce fresh grapefruit
- Pinch of salt
For garnish:
Himalayan pink sea salt, grapefruit wedge, dehydrated lime wheel.
Instructions:
Add all of the ingredients into a shaker with ice and shake 20 times. Pour over ice into your prepared glass and enjoy.
Full recipe here
Not in the mood to play mixologist? No worries, let the experts do what they do best. Head to one of these bars, sit back, and sip on your favourite mezcal-based tipples—no cleanup required.
Masque, Mumbai
If you’re in Mumbai, don’t miss the Rhapsody Mango Mezcal—a zesty mix of Gondhoraj lemon, sweet lime, orange, grapefruit, and pomelo. Made with zero-waste care, it’s topped with a house-made citrus peel jelly.
The Second House, Goa
Goa is packed with great bars, but The Second House is a standout. This agave haven serves up some of the finest tequila and mezcal-based tipples, including their signature, Mezcalia.
Dear Donna
When in the capital, head to Dear Donna and try one of their classics, the Oaxaca Negroni. A bold, smoky mix of mezcal, Campari, and sweet vermouth blended together for a perfectly balanced drink.
