seen from Saudi Arabia
seen from United States
seen from Türkiye
seen from Mexico
seen from Indonesia
seen from Finland
seen from China
seen from Belgium
seen from Malaysia
seen from United States
seen from United States
seen from Belgium
seen from Germany
seen from United States
seen from China
seen from Maldives
seen from United States
seen from United States
seen from Maldives
seen from United States
COCKTAIL // AGUACATE
SONG PAIRING // A NIGHT IN JAPAN - BUTTER & SALMON
Listen to that juice. Like squeezing fresh pineapples into your ears then jumping into an island waterfall oasis and high-fiving yourself for making this drankkkkkk. Enjoy that shit, recipe below. Happy summer.
AGUACATE
I’m gettin hippy trippy over here with this one. Did you know that Mezcal is not only the shit, but it’s an aphrodisiac as well? Did you know avocados were too? Did you also know that having a really nice blender enables you to not only make your versace python work-out smoothies, but some bodacious cocktails too? Yas. All the yasssss. I haven’t really found a unique combination to pair with Mezcal that I haven’t already seen before (like a Mezcal old fashioned, Mezcal manhattan, Mezcal margarita, etc., etc., blah, blah, right?), until now. I’ve been cooking a lot at home and this flavor profile just hit me - the smokey pungent taste of Scorpion Silver Mezcal - paired with the dainty sweetness of bananas, avocados, agave nectar and honey...and tied all together by the herbal but earthy Cocoa Leaf Liqueur by AGWA, smoothness of Cointreau, and tangy sourness of some fresh fresh fresh squeezed lime. What a combo right?
Mezcal is a distilled alcoholic beverage made from the maguey plant (a form of agave, Agave americana) native to Mexico. The word mezcal comes from Nahuatl mexcalli /meʃˈkalːi/ metl /met͡ɬ/ and ixcalli /iʃˈkalːi/ which means "oven-cooked agave".
The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: "Para todo mal, Mezcal, y para todo bien, también" ("For every ill, Mezcal, and for every good as well.").
It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque, also made from the maguey plant. Soon the conquistadors began experimenting with the maguey plant to find a way to make a distillable fermented mash. The result was mezcal.
Today, mezcal is still made from the heart of the maguey plant, called the "piña", much the same way it was 200 years ago, in most places.In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Though mezcal is not as popular as tequila (a mezcal made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan and the United States, and exports are growing in popularity, especially this year! I see it more and more every time I go to the bars. I love it. I don’t like it straight, I’d rather drink it sweetened up or in a big balanced cocktail, but I can appreciate it, nonetheless.
So here is the crazy recipe for this one, ya’ll:
ELEMENTS //
1 oz Scorpion Silver Mezcal
1 tbsp local honey
1/4 avocado, no skin
1 oz Agave Nectar
3/4 oz AGWA Cocoa Leaf Liqueur
1/2 oz Cointreau
1 1/2 oz fresh squeezed lime juice
1 cup ice
BUILD //
Combine ALL ingredients above in a blender, puree until this drink looks like a smoothy. Drink to taste, if too smokey, add more citrus or honey to your liking.
GARNISH: In my photos, I used a thin slice of fresh banana covered in Angostura Bitters, and a light dusting of nutmeg and coffee dust; 3 fresh blueberries of the season, and a sprig of Cinnamon Basil from my urban garden. (yay! fresh herbs are the best)
ENJOY!
CHEERS,
Little Southern Bartender.
SONG PAIRING // A NIGHT IN JAPAN - BUTTER & SALMON
Price Tags
