Craft Cocktails & A Culinary Experience 

Hibiscus Mezcal Sour
Our creative bartenders have outdone themselves once again with their latest Mexican- inspired take on the popular whiskey sour. This hibiscus mezcal sour is a Mexican-inspired take on a whiskey sour. Enjoy it paired with an appetizer or with one of our amazing dishes and let the flavor overtake you!  It's colorful, gently fruity, frothy from the egg white, smoky and oh so good. Perfect for any occasion! It has a great balance of flavors. Fresh, with a lightly heady, smoky edge, it's perfect sipping for a warm day (or any, quite honestly).

Given the Mexican associations of hibiscus, I decided to stick with the theme and create a Mexican riff on a classic American cocktail with this mezcal sour. The hibiscus adds such a beautiful color and adds to the freshness along with the lime.

 

WHAT IS MEZCAL?

Mezcal is a Mexican spirit made from agave, particularly made in the Oaxaca region. It is often thought of as the more sophisticated cousin of tequila and while it may be less well known outside of Mexico, that is starting to change. 

True mezcal fans will tell you that you should drink it neat - in fact in Mexico you'll hear people saying it should be 'kissed'. Mezcal also works really well in cocktails, adding a distinct slightly smoky flavor.

 

WHAT'S THE DIFFERENCE BETWEEN MEZCAL AND TEQUILA?

Both mezcal and tequila are made from agave, but that's about all they have in common. Tequila is made from only one variety (blue agave), while mezcal can be made from a few different kinds. In fact around 30 varieties, although there are a few more common with espadín used the most. Each variety gives a slightly different flavor.But the main difference is the process of making the spirits. For tequila, the agave is more steamed before mashing to extract the juice that's then distilled.To make mezcal, the agave plants are roasted, often in underground pits with charcoal and/or wood fires, before being mashed, fermented and distilled. Sometimes herbs or fruits are added during the distillation, adding to the varied flavor profile. While there are some producers using more modern methods, most mezcal producers are smaller and use the traditional methods used a good 200 years ago. The result is a more complex spirit. It's like the Scotch whisky of whiskeys, and definitely one I'm keen to explore more. This sour is a great introduction.