11 cocktails that celebrate the distinct smoky flavor of mezcal

• Mezcal is an agave-based spirit known for its smoky flavor profile.
• Similar to wine, mezcal is prized for its terroir and traditional production process.
• It is the base for many modern cocktails, but also used to add a spin to classic favorites like the Old-Fashioned and Paloma.

Just like tequila, mezcal is distilled from the agave plant. But while mezcal has risen in popularity in recent years in the US, it may come as a surprise that it's actually older and more traditional than tequila.

To help us learn more about this unique spirit, we spoke with Ryan Fleming, long-time bartender and brand ambassador for Madre Mezcal.

Mezcal is a type of agave spirit that originated in Oaxaca, Mexico. "Any spirit distilled from agave [including tequila,] is technically a mezcal," Fleming says. "The word 'mezcal' is derived from the Nahuatl word for 'oven-cooked agave' or 'roasted agave.''

Legally, mezcal can be distilled in 10 different Mexican states from some 40 different varietals of agave, each of which imparts a different flavor to the finished spirit. With Fleming's help, we assembled a list of 11 modern cocktails that show off the unmistakable, natural flavors of mezcal.

How is mezcal made?

A major part of the appeal of mezcal is the unique way it is produced. The agave plant takes on the terroir of the environment in which it is grown, giving mezcal its distinctive flavor. Mezcal tends to be distilled by small, artisanal producers using centuries-old, traditional techniques.

When producing mezcal, the hearts of the agave plant — referred to as piñas — are often harvested and cut by hand. The piñas are then buried and roasted underground in an earthenware oven. This process often imparts an earthy and smoky flavor to the mezcal, similar to the peat-smoke flavors present in an Islay Scotch whisky.

The agave is then crushed using a horse- or donkey-pulled molina, or by hand or machine. The roasted agave is then allowed to ferment using wild yeast. "Mezcal is the last natural spirit. It doesn't take one watt of power to produce mezcal. It is completely made by hand, cooked underground, and uses wild yeast. Something that truly makes it a spirit of the earth," Fleming says.

Aside from just mixing, mezcal is a deep and complex spirit that really allows the drinker to experience the hard work that goes into each bottle. It has a growing appeal among people who are interested in craft, tradition and natural production. "I think we live in such a digitalized and industrial civilization that people are striving for something more natural and handmade, this is exactly what mezcal is," says Fleming.

Quick tip: The flavor notes of mezcal can sometimes be very overpowering in cocktails. Because of that, it's common for cocktails that call for mezcal to be "split base," meaning they use mezcal along with another spirit to create a more balanced drink. "Spliting the base makes mezcal more approachable," Fleming says. "It's a great way to introduce people to mezcal."

1. Oaxaca Old-Fashioned

Ingredients

• 1 oz. mezcal
• 1 oz. reposado tequila
• ½ oz. agave nectar
• 2 dashes Aztec chocolate bitters
• Garnish: Orange twist

The Oaxaca Old-Fashioned is a twist on the classic whiskey-based favorite. Bartender Phil Ward can take credit for this variation, which he crafted while working at the well-known bar Death & Co in New York.

To make this smoky old-fashioned cocktail, add all of the ingredients into a mixing glass and stir with ice. Strain into a rocks glass over a large piece of ice and garnish with an orange twist. Fleming also recommends trying this cocktail with Fee Brothers Aztec Chocolate bitters, but Angostura or orange bitters work quite well, too.

2. 1910

Ingredients

• ¾ oz. mezcal
• ¾ oz. cognac
• 1 oz. sweet vermouth
• ½ oz. maraschino liqueur
• 2 dashes Peychaud's bitters.
• Garnish: Orange twist

The 1910 cocktail takes the classic gin-based Martinez and mixes things up by splitting the base between mezcal and cognac. This cocktail is credited to Ezra Star, who developed it in 2014 while working at Drink in Boston. Its name is a reference to the Mexican revolution of 1910.

"Cognac, much like mezcal, is cherished for its terroir," Fleming says. "It's really fascinating to get to taste the natural influences of two different regions in the same drink." Fleming says.

Just like the Martinez, the 1910 is a stirred cocktail. Combine all ingredients into a mixing glass with ice. Stir until chilled and strain into a chilled glass. Garnish with an orange twist.

3. Mezcal Paloma

Ingredients

• 2 oz. mezcal
• 1 oz. fresh grapefruit juice
• ½ oz. lime juice
• ¼ oz. agave syrup
• Soda water

The paloma is one of the most popular cocktails in Mexico. Fleming's recipe swaps out the traditionally used grapefruit soda with all fresh ingredients. "Grapefruit and mezcal complement each other so well," Fleming says. "They are the yin and yang of a lot of my mezcal cocktails. Grapefruit juice helps to calm some of the smoky elements of mezcal, while the mezcal takes away some of the bitterness in grapefruit juice."

Combine the mezcal, citrus juice, and agave syrup into a shaker with ice and shake until combined and chilled. Strain into a highball glass over ice and top with soda. A simpler version can be built in the glass by combining the mezcal, citrus juice, and agave syrup and stirring to combine. Add ice and then top with the soda.

4. Naked and Famous

Ingredients

• ¾ oz. mezcal
• ¾ oz. Aperol
• ¾ oz. yellow Chartreuese
• ¾ oz. lime juice

The Naked and Famous is an equal parts cocktail in the same vein as the Last Word and Paper Plane. It was created at Death & Co. in 2011 by bartender Joaquín Simó. Since its creation, it has become one of the most popular and noteworthy mezcal-based drinks.

"Because mezcal has so many vegetal and earthy flavors, along with some minerality and salinity, I really like substituting it when you might normally use gin," says Fleming. This cocktail goes a bit further and also swaps the maraschino liqueur for Aperol and green Chartreuese for yellow.

To make the Naked and Famous, combine all of the ingredients into a shaker with ice and shake vigorously for 10 to 15 seconds until chilled and combined. Strain into a chilled glass.

5. Chambord Mezcalita

Ingredients

• 2 oz. mezcal
• ½ oz. Chambord liqueur
• ½ oz. agave syrup
• 1 oz. fresh lime juice
• Garnish: lime wedge

The Chambord mezcalita is the invention of Greh Holger, bartender and proprietor of Los Angeles Tiki popup The Holger Hut. Inspired by a cocktail from the infamous LA Mexican restaurant El Coyote, it's a riff on a margarita that replaces the typical orange liqueur with Chambord, a black raspberry liqueur. Holger takes things a step further by replacing the tequila for mezcal and adjusting the recipe for balance. Holger normally uses the El Silencio Espadín, but feel free to try whichever mezcal you prefer.

To make the Chambord Mezcalita, combine all of the ingredients in a shaker with ice and shake vigorously until combined. Strain and serve on the rocks or over crushed ice with a lime wedge garnish.

7. Oaxacanite

Ingredients

• 1 oz. mezcal
• 1 oz. tequila
• ¾ oz. honey syrup
• ¾ oz. lime juice
• ½ tsp Angostura bitters
• 1 slice of grapefruit peel

This cocktail was created by Ben Long at the now-defunct John Dory Oyster Bar in New York while the late Sasha Petraske was consulting on the cocktail menu. Petraske, an influential bartender who wasn't the biggest fan of mezcal-based drinks, loved the Oaxacanite, and it became an instant hit with the patrons of the bar.

To make this cocktail, add all ingredients to a shaker with ice. Twist the grapefruit peel to express the oil and drop the peel into the shaker. Shake until all ingredients are chilled and combined, then strain into a chilled coupe glass.

8. Bloody Maria

Ingredients

• 2 oz. mezcal
• 4 oz. tomato juice
• ¼ oz. lemon juice
• ¼ oz. lime juice
• ¼ oz. Worcestershire sauce
• ¼ oz. hot sauce
• ¼ oz. horseradish
• Pinch of celery salt
• Pinch of cayenne pepper
• Pinch of smoked paprika
• Garnish: Celery stalk

The Bloody Maria is a variation on the classic vodka-based Bloody Mary. The smoky and earthy notes commonly associated with mezcal work well with the savory ingredients in this cocktail and give this cocktail a deeper flavor profile than its vodka-based cousin. There are no hard rules on how to make this drink, so feel free to experiment.

To make a simple Bloody Maria, put all of the ingredients into a cocktail shaker with ice and shake until combined. Finely strain the mix into a glass over ice and garnish with a celery stalk.

9. Mezcal Negroni

Ingredients

• 1 ½ oz. mezcal (Madre Ensemble)
• ¾ oz. Campari
• ¾ oz. Carpano Antica vermouth
• Garnish: Grapefruit twist

Mezcal is often swapped with other base spirits in classic cocktails to create a new, yet somewhat familiar experience. This version of the Negroni swaps out the traditional gin for mezcal, pairing it with Campari and sweet vermouth.

"I like to use the Madre Ensamble because of the minerality, complexity, and velvety mouthfeel. I also like to alter the traditional ratios of a Negroni, to really let the nuances of the Mezcal shine through," says Fleming.

To make a mezcal Negroni, combine all ingredients in a mixing glass with ice and stir until chilled and combined. Strain into a rocks glass over a large piece of ice and garnish with the grapefruit peel.

10. Division Bell

Ingredients

• 1 oz. mezcal
• ½ oz. maraschino liqueur
• ¾ oz. Aperol
• ¾ oz. lime juice
• Garnish: Grapefruit twist

The Division Bell is another variation of the gin-based classic, the Last Word. It's credited to influential bartender Phil Ward, who developed it for the now-closed mezcal-focused bar menu at Mayahuel in New York City.

To make the division bell, combine all ingredients into a shaker with ice. Shake thoroughly until mixed and strain into a chilled glass and garnish with a twist of grapefruit peel.

11. Sforzando

Ingredients

• 1 oz. rye whiskey
• ¾ oz. mezcal
• ½ oz. dry vermouth
• ½ oz. Bénédictine
• 2 dashes orange bitters
• Garnish: orange twist

The combination of mezcal with rye, vermouth, and bitters puts this cocktail in the realm of the Manhattan but with the added complexity of Bénédictine and the smokiness of the mezcal. The Sforzando was originally created at Death & Co. by bartender Eryn Reece.

To make the Sforzando, combine all of the ingredients into a mixing glass with ice and stir until chilled and diluted. Strain into a chilled coupe glass and garnish with an orange twist.

Insider's takeaway

Mezcal is a traditionally crafted agave spirit packed with bold yet nuanced flavors. From its humble origins in Mexico, it has recently found itself center stage both in the craft cocktail world. Whether you are looking for an update to an old classic like the Negroni, or want to try a new creation like the naked and famous, there is a whole world of modern mezcal cocktails to dive into.