Blackberry-Sage Fumé

June 16th, 2013 § 0 comments § permalink

601806_10201074248321132_1096362183_nSweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor while experiencing summer’s luscious blackberry offerings.

Makes one drink


1 ounce tequila  blanca (*Espolon)
1 ounce mescal (*Del Maguey Minero)
1 ounce elderflower liquor
1  ounce Blackberry-Sage Hibiscus Syrup (recipe follows)
½ ounce lemon juiceSweet Smoke Sage Salt (recipe follows)
Blackberry & sage leaf  garnish
2 drops of Bittermans Burlesque bitters


Shake in a shaker filled with ice and strain into a martini glass or coup.  Garnish with a floating, fresh blackberry rolled in the Sweet Smoke Sage Salt and a fresh sage leaf laid over the top of the glass.

Blackberry-Sage Hibiscus Syrup

Makes 2 cups of syrup


1   cup water
¾  cup honey
1 tablespoon dried hibiscus flowers
3 tablespoons fresh sage leaves
¼ cup fresh blackberries


Combine all ingredients in a medium saucepan, gently whisk to incorporate honey.  Bring to a boil and then reduce to a simmer and let infuse and cook for about 7-8 more minutes.  Take off heat and let cool completely.  Blend the mixture in a blender until smooth and strain so that a smooth and silky syrup is created.  Refrigerate.

Sweet Smoke Sage Salt

Makes about  ½ cup of salt


1 tablespoon fresh sage leaves
2 teaspoons lemon zest
2 tablespoons turbinado sugar
1 tablespoon smoked black salt ( coarse)
A few drops of Bittermans Burlesque Bitters


Using a mortar and pestle, grind the sage leaves, the lemon zest and the sugar until a granular powder is formed.  Add the salt and grind gently, only to incorporate the flavor and only to slightly grind up the salt.  Add the drops of bitters and mix well.  The final product should be a granular and wet sand like mixture.

*Espolon Tequila is a boutique brand of Tequila made in Arandas, Jalisco, Mexico.  It was started by an ex Herradura employee and has quickly become one of the best cocktail tequilas on the market, lesser known in the USA. This soft and silky tequila is a bit citrusy with some black pepper notes.

*Del Maguey is a brand that produces ORGANIC “single village” mescals in the Oaxaca region of Mexico. Each village produces their own sub brand that is unique to their lands and their techniques, using ancient practices that the indigenous people have been using since before the Spanish conquest.  A distinct character results from each village.  The Minero sub-brand has a nose of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.  Its deep and warm and sweet all the way to the finish.

Fume Y Flor (Mexico)

January 18th, 2011 § 0 comments § permalink

Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor.

Makes one drink


1 ounce cilantro jalapeño infused tequila Blanco, recipe below
1 ounce mescal
1 ounce elderflower liquor
½ ounce hibiscus honey syrup, recipe below
½ ounce lime juice
½ ounce agaves syrup


Shake in a shaker filled with ice and strain into a martini style glass and garnish with a dried hibiscus flower leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups


2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco


Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Hibiscus Honey Syrup


½ cup water
½ cup honey
¼ cup dried hibiscus flowers


In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Mezcal, Cilantro Dried Cherry Glazed Chicken Wings

January 14th, 2011 § 0 comments § permalink

Makes about 30 Chicken Wings


3 pounds chicken wings or little drumsticks
¾ cup dried cherries
½ cup mezcal (the smokier the better)
½ cup agave syrup
Zest and juice of 1 lime
½ cup fresh cilantro leaves
2 teaspoons cumin seeds, toasted
Salt/cracked black pepper


Preheat oven to 400°F.

On a lightly greased baking sheet, place chicken wings, and generously season them with salt and cracked black pepper. Place in the oven, and back for about 15 to 20 minutes or until just before golden brown and just about done.

In a small saucepan, combine dried cherries, mezcal, agave, and zest and juice of lime. Bring to a boil then take off heat. Add cilantro leaves and cumin seeds, and allow to soak until totally cool, about 10 to 15 minutes. Blend mixture in a blender until smooth.

In a large mixing bowl, or mixing in two batches, gently toss chicken wings with sauce. Place back on baking sheet, and bake another 5 to 7 minutes or until browned well.

The Romero

October 13th, 2010 § 0 comments § permalink


2 sprigs of fresh rosemary, 1 reserved for garnish
2½ oz mezcal
¾ oz lime juice
¾ oz rosemary-infused agave nectar
½ oz grand marnier


Rub the rosemary sprig around the rim of a rocks glass. Place first four ingredients in shaker with ice and shake vigorously. Add ice to rocks glass and strain cocktail over ice into glass. Garnish with sprig of rosemary and serve.

© Recipe courtesy of Justin Briggs

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