This week we are talking all things Mezcal - the wild and
smoky and often misunderstood cousin of tequila. My guest
, the GM and Beverage Director at
an acclaimed mezcaleria, cocktail bar, and restaurant in the heart of Los Angeles’ Echo Park neighborhood.
Having led this mezcal heavy bar program which features
different mezcals focused on small producers and Mexican owned palenques,
Jeremy has become a mezcal expert, and advocate
of small batch agriculture
and time-honored traditional techniques. Join us as we
dive into this extraordinary Mexican-made agave spirit.
Bottle of Topo Chico
sprig of mint
Open Topo Chico, dump out 2 1/2 ounces, in the bottle add 1/2
ounce of fresh lime juice, 2 ounces of mezcal, 4-5 dashes
of cherry bitters, add mint garnish and long straw, and