If you’ve spent any time at a cocktail bar lately, it’s likely you’ve seen jiggers of mezcal going into the drinks. Long past are the days when the US only had access to cheap, rough versions of this agave spirit. What you can find now is fascinating stuff: herbal and savory, sometimes smoky, and definitely worthy of tasting straight up. We love it in cocktails too, and recommend grabbing a bottle for this year’s Cinco de Mayo celebrations. Here are nine recipes to get you started. Read More
Serious Eats: Drinks
