Agave spirits shake up classic cocktails

LONDON (AP):

While tequila, made from the blue agave plant, is the best known of the agave spirits, mezcal has also grown in popularity. It’s made from a wider variety of agaves across Mexico, and is roasted underground for a smokier flavour.

Here, three expert London bartenders offer up recipes that replace everyday spirits with agave alternatives. You can experiment at home with your own favourite brands.

MEZCAL NEGRONI - Hacha Brixton

At this award-winning agaveria, bar manager Ben Guillou serves up a Mezcal Negroni, a drink traditionally made with a London dry gin, Campari and vermouth, but he swaps out the gin for mezcal.

INGREDIENTS

1 part The Lost Explorer Mezcal

1 part Campari

1 part Vermouth Bianco

DIRECTIONS

Pour all ingredients over ice, stir thoroughly. Strain over a glass with ice and serve.

MEZCAL ESPRESSO MARTINI – El Bar de Cavita

Cavita, one of London’s top Mexican restaurants, features a basement Mexican Bar where they serve up a delicious spin on an Espresso Martini, adding coffee mezcal to vodka and freshly brewed espresso. Chef patron Adriana Cavita feels the mezcal brings a lot of flavour and complexity to the classic vodka cocktail.

“This coffee-based mezcal is made with Mexican coffee, which I think has a lot of aroma,” she says. “You can feel a little bit of the cinnamon. Also, I feel like it takes a bit of the sweetness from the drink.”

INGREDIENTS

40ml (1.4 oz) Faie Quinoa vodka

25ml (0.8 oz) Ojo DeDios Café mezcal

50 ml (1.7 oz) espresso

15ml (0.5 oz) sugar

DIRECTIONS

1. Make double espresso.

2. Combine all ingredients in a shaker, add ice and shake vigorously until a foam forms.

3. Double strain into a martini/coupe and dust with a little cinnamon powder on top and serve.

MAESTRO OLD FASHIONED - Mezcalito Brompton

The final cocktail comes from Oliver Castilla-Tristan, co-founder of late-night cocktail bar and club Mezcalito Brompton. He does a twist on the classic Old Fashioned recipe of whiskey, sugar, Angostura Bitters and water.

“We’re using anejo tequila, which is aged tequila. We use a bit of cacao liqueur, and Angostura as well,” he says, “bringing both flavours of vanilla, a bit of sweetness, but that robust taste of agave as well, which is very interesting.”

INGREDIENTS

40ml (1.4 oz) Maestro Dobel Añejo Tequila

15ml (0.5 oz) Créme de Cacao (Giffard)

2 dashes of Angostura Bitters

2 dashes of Orange Bitters

Orange Peel & Grated Nutmeg

DIRECTIONS

1. Mix all ingredients into a mixing glass full of ice cubes. Stir for about 20-30 seconds.

2. Strain into a rocks glass over ice. Garnish with orange peel and a little grated nutmeg.