Somehow I hadn’t tried mezcal until last week. Happily the two of us have been introduced and I think a long friendship will bloom.
Earlier in the month LUPEC Seattle announced the upcoming event would be all about mezcal and a few days later I found myself looking through the menu at Canon here in Seattle (a must visit, fyi). They happened to have a mezcal cocktail that also include a shaken egg white, which is something I’d just been playing around with making the Ramos Gin Fizz. What emerged was a gorgeous drink that had a smokey and almost spicy foam and oh-my-gosh-people it was delightful. I don’t have a picture of this cocktail because it was too dark. Comfortably dark though, a good sort of dark. I’ll be back there often, I live dangerously close.
Above is shown the mezcal drink I had at Mezcaleria Oaxaca while learning all about the spirit with LUPEC. That charred stick is, I think, a smoked bit of agave. It added enough smoke so that every time I took a sip I got a good amount of smokey scent. It was fantastic. They also offer mezcal flights and, no surprise, I prefer the smokier ones.
That thing about the worm? We learned it’s mostly a legend and is only included in the cheap bottles because tourists expect it to be there. Whew.