Kathy Casey’s Liquid Kitchen™
How to Make the Maguey Harvest
1 1/2 oz Ilegal Mezcal Reposado
1/2 oz cinnamon gomme syrup
1/2 oz fresh lemon juice
1 1/2 fresh apple cider
Instructions
Maguey Harvest with Tim Master
Mezcal is an often misunderstood spirit. Although similar to Tequila, it is worlds apart in many ways. Tim Master, Director of Specialty Spirits Division and Trade Education at Frederick Wildman & Sons, brought Ilegal Mezcal to share with Kathy and taught her a bit about this robust and unique spirit. Tim also shared his recipe for a wonderful winter Mezcal cocktail, the Maguey Harvest.
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Comments
It’s cool to see mezcal popping up more and more these days, and see some great mixologists come up with some awesome cocktails to play with all that smoke! (Awesome cocktails like the Division Bell from Mayahuel in NYC, which everyone should try if you decide to pick up some mezcal).
Sadly, mezcal is impossible to find here in B.C. (the only kind we can get is the joven Jaral de Berrio). Actually, so is tequila - there are only a handful of brands available and every one is easily twice the price it is in the U.S.
Your Maguey Harvest is perfectly timed for me too, as I’m just writing a series on my blog for tequila and mezcal - so I’ll have to share this!
Question, Tim mentions that “alcohol will show through when it’s a little warmer,” do you find certain flavours come through more? Does the taste of a lot of drinks really change when served hot? I can’t think of any that I’ve seen served both ways. Which way do you enjoy this one more?
So, I’ll be trying this with the only kind of mezcal I can get. Thank you Kathy and Tim for sharing! This looks like a fantastic fall/winter cocktail.
~Rhett
www.and1morefortheroad.blogspot.com
Hi Rhett,
Thank you for your comment and question! In regards to warming cocktails, some cocktails are just made to be warm while others are just made to be cold. The Ilegal Mezcal in Tim’s Maguey Harvest cocktail comes out more when warmed, contributing a more robust flavor in relation to how the particular agave is treated. I have not seen a lot of cocktails that are served both ways, but this one works very well. It really depends on where I’m at: I live in Seattle where it’s currently cold so this would be a great cocktail served warm, but I was just recently in Miami where I could have taken this cocktail cold.
Cheers! - Kathy
Hi all!
This podcast is totally awesome but I am still missing a proper way to subscribe to all the episodes. Is there a chance to provide an itunes podcast the same way as most of the other smallscreen network podcasts are promoted there? Or at least please keep the youtube playlist up-to-date. That would make things really easier!
Thanks a lot for the effort and keep the great spirit!
Andy