Monday, September 7, 2015

Mezcal Smash

Mezcal Smash

There's an entire shelf in my apartment dedicated to old issues of Food & Wine and Bon Appetit that I've never looked at. I mean, I'm not just going to throw them away. They're filled with recipes! It turns out they're just about all on the internet, and you can even browse by individual issues, so the magazines are kind of redundant. But, much to the consternation of the poor movers who transferred at least two boxes of magazines to our new apartment, I insist upon looking through them before I throw them into the recycling bin. I did, at least, cancel my subscriptions once I accumulated a significant pile.

After my defense I finally found time to flip through a few issues. I went for all the summer ones to get some seasonally-appropriate recipes. The August 2012 issue of Bon Appetit had a whole double-page of smash recipes, including the Strawberry Balsamic Smash and this one, the Mezcal Smash. Since I love mezcal, I knew I had to try this one as well.

Mezcal Smash

I was intrigued by the lack of any citrus juice in the recipe, and ultimately I felt like it was a major flaw. It was just too sweet without it. But just a bit of lime juice rounded it out perfectly to my taste. The cinnamon simple syrup is a really nice compliment to the mezcal, and the pineapple flavor ends up pretty subtle. The smoky taste of the mezcal is front and center, but it's definitely softened. This would be a good gateway cocktail for mezcal skeptics. If you're sure you don't like mezcal, you could substitute in tequila instead, but I'd go for an anejo or reposado to make up for the lost flavor.

History: This Mezcal Smash was invented by Damon Boelte of Prime Meats in Brooklyn, NY.

Mezcal Smash

Mezcal Smash

2 oz. mezcal
3/4 oz. cinnamon simple syrup*
1/4 oz. lime juice
2 1-inch cubes fresh pineapple

Place pineapple, cinnamon simple syrup, and lime juice at the bottom of a shaker or mixing glass and muddle to release the juices. Add mezcal. Double-strain into a rocks glass. Fill halfway with crushed ice and stir. Top with more crushed ice and garnish with a cinnamon stick and a pineapple leaf.

*For cinnamon simple syrup: combine 1 cup sugar in 1 cup water in a saucepan and simmer until sugar is dissolved, stirring. Add 3 cinnamon sticks and let steep, uncovered, until cinnamon flavor has infused the syrup. (I only used 1/4 cup each of sugar and water and steeped one cinnamon stick in it for about 3 hours.)

Recipe from Bon Appetit.

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