New York City tiki specialist Jane Danger mixes up this tequila-and-mezcal pina colada variation. Instead of coconut cream, she swaps in homemade cashew cream for a toasty, savory flavor. Alternatively, use store-bought cashew milk, preferably pressed from a juice bar.
The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologist who created this drink for Comal in Berkeley, makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.
Mezcal, made from fire-roasted agave, provides the smokiness in this unusual Pisco Sour update. The cucumber is fresh and herbaceous, and even though the cocktail contains simple syrup, a pinch of salt makes it more dry than sweet. While the shaken egg white adds a dramatic foamy head, the drink is equally delicious without an egg white.
This drink was one of the 20 tequila and mezcal cocktails on Mayahuel's opening menu. The name references the Pink Floyd album that mixologist Philip Ward listened to over and over while constructing the bar.
A short drink is composed mainly of spirits and served without ice. A long drink is served in a tall glass with soda, beer or sparkling wine. Sean Kenyon likes making short drinks long and long ones short. He calls it the “Willy Wonka effect.” Here, he shrinks the El Diablo by using ginger liqueur in place of the beer and lemon bitters for the lime juice.