Mezcal & NY Times Cocktail Book

We have two guests on the Bartender Journey podcast  # 144:

o   Steve Reddicliffe, editor of The Essential New York Times Book of Cocktails

o   Raza Zaidi - Wahaka Mezcal.  (We also talked about Mezcal with Misty Kolkofen in show #134)

·      Cocktail of the Week Cucumber, Salt & Smoke by Linden Pride

o   One 1-inch cucumber slice, chopped

o   1 oz Wahaka Mezcal Joven Espadin

o   1 oz Kappa Pisco

o   1 oz fresh lemon juice

o   1 oz simple syrup

o   Pinch of salt
 


o   1 large egg white, slightly beaten

o    3 drops of Peychaud’s bitters, for garnish

o   In a cocktail shaker, muddle the cucumber. Add the Kappa Pisco, Wahaka Mezcal, lemon juice, simple syrup, egg white and salt and shake well. Add ice and shake again. Fine-strain into a chilled wineglass or coupe. Dot the drink with the Peychaud’s bitters and swirl decoratively.

·      This is a wonderful drink when served up.  I actually made it on the rocks because I received some extremely cool cocktail stirrer tops from Drynkware. They are made out of zinc alloy. The tops are then welded to stainless steel rods and the entire stirrer is plated in drink-safe, food-grade silver.  There is a robot, a bow tie, a mustache, a deer head, a camera and a cassette tape!  Some of you might not know what a “cassette tape” is – google it!  I used the Robot stirrer.  Not that it has anything to do with this drink, but I think its awesome. The stirrers come in a set of 6 as a variety pack or sets of 4 matching ones. And you can choose short or tall, for Old Fashioned glasses or Collins glasses.

·      New on BartenderJourney.net – the Events page and the Tasting page.

·      Toast of the Week:
May your glass be ever full,
May the roof over your head be always strong,
And may you be in heaven
Half an hour before the devil knows you're dead.