AGAVE CLASSIC & CONTEMPORARY RECIPE BOOK

Question 1

BOW AND ARROW
(Scott Teague)
* Glass: Coupe
* Garnish: Grated Cinnamon

Answer 1

1 oz Mezcal
1 oz Bourbon
.75 oz Lime
.75 oz Pineapple
.50 oz Simple Syrup

Bartender Scott Teague is currently based in London, but in his golden years the young mixologist had stints at New York cocktail bars Pegu Club, Death and Co., and Dutch Kills. It was at the latter in Long Island City that he perfected the prototype for the Bow & Arrow, a cocktail that landed on the opening menu at his short-lived and underrated Astoria, Queens, bar, Front Toward Enemy. It’s a drink that really sums up Teague’s style—and one that can be recreated at home with minimal fuss.

Mezcal and bourbon might not make the most obvious pairing in a sour, but Teague worked with the combo a few times over the years. Here the smoky and woody spirits are bridged by both pineapple and cinnamon, which as a team somehow keep the wheels from coming off this refreshing cocktail.

Question 2

INFANTE
(Giuseppe Gonzalez)
* Glass: Rocks
* Garnish: Grated Nutmeg

Answer 2

2 oz Tequila
.75 oz Lime
.75 oz Orgeat
1 dash Orange Blossom Water

The Infante is a Margarita variant created in 2009 by Giuseppe Gonzalez at Dutch Kills, Long Island City. His version included orange blossom water (which is often present in orgeat anyway) but I rather like the inclusion of rosewater. It makes for a slightly nutty, floral Margarita.

Question 3

TOMMY’S MARGARITA
(Julio Bermejo)
* Glass: Rocks
* Garnish: Lime Wedge

Answer 3

2 oz Tequila
1 oz Lime
75 oz Agave Syrup

The traditional Margarita recipe features tequila, fresh lime juice, and orange liqueur, but as with most classics, bartenders and enthusiasts have found ways to riff on the original formula. One such twist has become a modern classic: Tommy’s Margarita, which was created by the legendary Julio Bermejo in the early ’90s at his family’s San Francisco restaurant Tommy’s Mexican.

Sweetened solely with agave nectar, the Tommy’s Margarita is characterized by its lack of orange liqueur. It also calls for 100% agave tequila that is free of refined sugar or additives. These simple choices create a slightly less sweet cocktail that puts the focus on tequila while saving the drinker a few calories. In the ’90s, the Tommy’s Margarita became emblematic of a lighter, fresher style of eating and drinking that was taking place in California and which still drives much of the culinary and bar scene today

Question 4

NAKED & FAMOUS
(Joaquín Simó)
* Glass: Coupe
* Garnish: Lime Wedge

Answer 4

.75 oz Mezcal
.75 oz Yellow Chartreuse
.75 oz Aperol
.75 oz Lime

The Last Word, an equal-parts cocktail comprising gin, green Chartreuse, maraschino liqueur, and lime juice, has inspired many spin-offs. Among the most noteworthy of those is the Naked & Famous, created by Joaquín Simó, most recently a partner in New York City’s now-closed Pouring Ribbons, during his time at Death & Co.

Question 5

OAXACA OLD FASHIONED
(Phil Ward)
* Glass: Rocks
* Large Ice Cube
* Garnish: Orange peel & Cherry

Answer 5

1.5 oz Reposado Tequila
.50 oz Mezcal
.25 oz Agave Sup
2 dashes Angostura Bitters
1 dash Orange Bitters

The Oaxaca Old Fashioned helped kick off the mezcal craze in the United States. Created in 2007 by New York bartender Phil Ward, the Oaxaca Old Fashioned introduced countless drinkers to the earthy spirit, which was unfamiliar to most consumers at the time. Ward first made the cocktail at Death & Co., the pioneering East Village bar, before placing it on the menu at Mayahuel, the dearly departed bar that he opened down the street

Question 6

PALOMA
* Glass: Collins
* Salt Rim

Answer 6

2 oz Tequila
1.5 oz Grapefruit
.75 oz Lime
. 50 oz Simple Syrup
Top with Soda Water

The Paloma is delicious, refreshing, and much simpler to make than the Margarita. With so few ingredients—tequila, lime juice, and grapefruit soda—Palomas are hard to mess up. Margaritas can be transcendent when made properly but, when ordering one in the wild, you have a greater risk of getting a pint-sized glass filled with day-glow sour mix and an imbalanced drink. When you’re looking for a refreshing cocktail that will hit all the right notes in less than two shakes, the Paloma’s three-ingredient highball built directly in the glass is a sure thing.