Parson's Chicken & Fish bar manager and principal bartender Charlie Schott recently returned from a trip to Mexico, at the behest of Mezcal makers El Buhlo.
Schott travelled to the El Buhlo family compound in Santiago Matatlan, in Oaxaca, property that has been in the family for five generations.
Their espadian agave is roasted on site in a stone pit fire for a week, where it is then crushed by horse on tohona stone mill, before being double distilled in a fifth generation copper still. (See video of this process here.)
While there, Schott was able to participate in the Mezcal making process, sharing the experience with fourth and fifth generation family members.
We asked Schott to share a recipe with us, for those of you interested in enjoying a Mezcal cocktail in your own home.
Oaxacan on Sunshine
1.25 oz El Buho Mezcal
1.00 oz Cocchi Americano
0.75 oz Grapefruit / Habanero Syrup ( * )
0.50 oz Lime Juice
( * Grapefruit Habanero Syrup )
Zest (no pith), Ruby Grapefruit
1/2 Habanero Pepper
Juice of Ruby Grapefruit
Equal Parts Sugar to Juice
Combine Peel, Sugar and Juice
Cook Over Low Heat Until Sugar Is Dissolved, Lightly Muddle Habanero