This week we are talking all things Mezcal - the wild and smoky and often misunderstood cousin of tequila. My guest is
Jeremy Simpson, the GM and Beverage Director at
Bar Caló an acclaimed mezcaleria, cocktail bar, and restaurant in the heart of Los Angeles' Echo Park neighborhood. Having led this mezcal heavy bar program which features over 70 different mezcals focused on small producers and Mexican owned palenques, Jeremy has become a mezcal expert, and advocate of small batch agriculture and time-honored traditional techniques. Join us as we dive into this extraordinary Mexican-made agave spirit.
Aqua del Rancho lime juice
Bottle of Topo Chico
sprig of mint
Open Topo Chico, dump out 2 1/2 ounces, in the bottle add 1/2 ounce of fresh lime juice, 2 ounces of mezcal, 4-5 dashes of cherry bitters, add mint garnish and long straw, and enjoy!
