mezcal Feed

In my latest story for Details.com (upgraded to a feature!) I wrote about pechuga-style mezcals. These are mezcal redistilled with seasonal fruits and nuts, plus a chicken or turkey (or deer or rabbit or pig) hanging in the still. I thought there were only a couple on the market, but there are at least 8 different brands available in the US. I looked into the origins/history of pechuga and how a few of them differ from each other. Plus: 26 different bars in which to drink it. Have a look! Related articles The Celebrity Tequila Index New Booze, Agave Edition:... Read more →

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New Booze: Gran Patron Piedra Patrón Spirits announces the launch of the brand’s first extra añejo tequila. Like all Patrón tequilas, Gran Patrón Piedra starts with 100 percent Weber Blue agave grown in the Highlands of Jalisco, Mexico. For Gran Patrón Piedra, and its sister tequilas Gran Patrón Platinum and Gran Patrón Burdeos, the very best of the agave harvest is set aside to create this tequila. Gran Patrón Piedra is aged for more than three years in new American and French oak barrels. In addition to extra añejo ageing, Gran Patrón Piedra is also distinguished by its “Tahona” production... Read more →

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As part of their "What Are You Drinking?" series, Serious Eats: Drinks asked me some questions about what I am drinking lately. I give a few thoughts on mezcal, sherry, armagnac, bars I like to visit, trend predictions, and stuff like that. Check it out over at Serious Eats. Read more →

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La Urbana opens on September 4 in San Francisco. The restaurant and bar features a large mezcal bottle and cocktail selection by Bar Manager Lucas Ranzuglia. Here is the menu, subject to change. I see: "chile water capsule," "tortilla water," smoking volcano bowl, and chimolera-extracted citrus oils in the margarita. MEZCAL COCKTAILS Mezcal and Cacao 11 A refreshing cocktail based on Oaxacan cacao crafted in the bygone French style (rose water, lavender flowers, vanilla, orange peel & spices). Served in a highball with Mina Real Mezcal & crushed ice. Acapulco - Manila 11 Inspired by the commercial route between these... Read more →

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The new mezcal bar in Houston, The Pastry War, comes from Bobby Heugel and Alba Huerta of the famous Anvil. The name is based on a French-Mexican conflict that began over a damaged bakery. I have not visited the bar but it's easy to see they're doing a lot of things differently. Here are things that stuck out to me. Ten Cool Things The Pastry War is Doing Differently 1. They use a lime blend. The house Margaritas ($7, nice) use both Persian and Key Limes. 2. They offer 17 different Mexican beers. 3. Any of which can be made... Read more →

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