Mezcal Stalk Recipes

Steps:

• Combine the mango pulp, agave syrup and three-quarters of the orange zest in a small saucepan. Using tongs, lightly char each bay leaf directly over the flame of a gas burner on high heat, 3 to 4 seconds. Add 2 of the toasted bay leaves to the mango mixture and bring to a boil, then remove from the heat and let cool completely.
• Pour the mango mixture into a small pitcher, discarding the soaked bay leaves. Stir in the mezcal and orange and lemon juices. Add ice and stir until well chilled, at least 15 seconds.
• Combine the salt and remaining orange zest on a plate. Dip the rims of 4 glasses in water, then dip in the orange salt to coat.
• Pour 2 tablespoons grenadine into each prepared glass. Fill the glasses with ice, then pour in the cocktail. Top with seltzer and garnish with the remaining toasted bay leaves.

Steps:

• Combine 1 cup mezcal and 3 cups orange juice in a pitcher; pour into 4 tall ice-filled glasses. Add a dash of grenadine to each glass and garnish with orange slices and maraschino cherries.

Steps:

• Stir the mezcal, Cynar and sweet and dry vermouth in a shaker with ice. Strain into a glass. Garnish with a lemon peel.

Steps:

• Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
• Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
• To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.