We’ve made it to May!!!

I have never been so happy for May 1st! Only 7 weeks until we head back to Tennesee! You know what else is right around the corner? Cinco de Mayo! And since we’re in El Paso, close to Mexico, we’re definitely celebrating this year! I’ve come up with a new drink called the Mezcal Mary. It’s actually based off of a drink I saw on Better Homes and Gardens Instagram feed last week. You can find their drink here, which is a Spritz! I love tomatoes and thought that their Shrub would be the perfect base for a Mezcal Mary.

Also if you’re like me and thinking what the heck does a bush have to do with a cocktail… a shrub in this case is not an outdoor plant lol. According to ABC Wine and Spirits, “Cocktail shrubs are a delicious, tangy way to add flavor to any cocktail. And no, we aren’t talking about stirring lawn trimmings into your drink! A shrub is a vinegar-based syrup that is used as a substitute for citrus in cocktails to add intriguing, concentrated flavors. They are typically made with fruit or berries, though other ingredients are sometimes added for flavor. A shrub is usually mixed with a spirit or soda water to layer in a sweet, yet acidic flavor.”

So there ya go, now we both know what a shrub is haha.

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The Magic of Homemade Shrubs

I really enjoyed the unique flavor this tomato basil shrub added to this cocktail. How cool too, to bring back old recipes, or ways of living. Anyone been watching Franklin on Apple TV? I wonder if good ol Franklin ever enjoyed a drink made with shrub? I’m excited to come up with more recipes including this, maybe a strawberry white balsamic shrub next.

Cocktail shrubs, also known as drinking vinegars, have a rich history dating back to the colonial era when they were used as a method for preserving fruit with vinegar and sugar. This mixture would then be used to flavor water or alcoholic drinks. The use of shrubs waned with the advent of refrigeration and modern preservatives but has seen a resurgence in recent years. This revival is part of a broader trend towards artisanal and vintage cocktail ingredients, appealing to those interested in historical recipes and natural ingredients. The inclusion of shrub recipes in sources like Better Homes and Gardens indicates a growing interest in these traditional components, suggesting that they are more than just a one-off but part of a larger movement towards heritage and craft in mixology.

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Why a Mezcal Mary and not just Tequila?

According to Wine Enthusiast, Mezcal’s popularity has soared in recent years, attributed to its complex flavor profile and diverse production methods that cater to a variety of taste preferences. As consumers increasingly seek authentic and artisanal products, mezcal has gained attention for its traditional production techniques and the unique characteristics imparted by different agave species and local microclimates. Additionally, the spirit has seen a boost from celebrity endorsements and a growing interest in unique, high-quality spirits​ (Wine Enthusiast)​. If you’re interested in knowing more about different brands and their flavor profiles check out that post above. The Montelobos I bought for this drink recipe was amazing! Super smooth, no harsh after taste, and just the right amount of smoke.

Mezcal is traditionally made from the heart of the agave plant, known as the piña. The piñas are cooked in earthen pits lined with lava rocks, wood, and charcoal, giving mezcal its distinctive smoky flavor. After cooking, the piñas are crushed, combined with water, and left to ferment naturally with wild yeasts. The resulting mash is then distilled in either clay or copper pots. This labor-intensive, artisanal process highlights the regional variations and the skill of the mezcaleros, the master distillers, who often pass down their techniques through generations. Mezcal production is primarily concentrated in Oaxaca, Mexico, which is home to the majority of mezcal producers and is often considered the heart of mezcal culture. Oaxaca is definitely on my husband and I’s list of places we would love to go one day! It would be incredible to see some of this process in person!

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Need some help selecting a Mezcal for your Mezcal Mary? Here’s a short Guide to Mezcal Labels

Type of Agave: Mezcal can be made from over 30 types of agave, though espadín is most common. Labels often specify the agave type, such as Tobalá, Arroqueño, or Ensamble (a blend of agaves). The flavor of mezcal is significantly influenced by the type of agave used, as each variety brings its own unique taste profile:

Espadín: The most commonly used agave, it yields a flavor that’s approachable and somewhat sweet, with a balanced and smooth profile. Tobalá: Known for its wild growth at high altitudes, Tobalá agave produces a mezcal that is delicate, floral, and fruity. Arroqueño: Typically offers a complex, robust flavor with notes of green herbs, tropical fruit, and an earthy finish. Tepeztate: Noted for its long growth period, Tepeztate brings bold, spicy, and floral notes to mezcal, often with a hint of citrus. Cuixe: A tall, thin agave that imparts a dry and mineral-heavy flavor with hints of spice and a subtle smokiness. Each type of agave contributes distinctively to the mezcal’s aroma, flavor, and overall experience, reflecting its unique growth environment and maturity.

Region: The region where the agave was harvested can affect the flavor, similar to the terroir in wine. Common regions include Oaxaca, Durango, and Guerrero. The flavor of mezcal can vary significantly depending on the region where the agave is grown, due to differences in climate, soil, altitude, and other terroir factors: Oaxaca: The most prolific mezcal-producing region, known for its diverse microclimates. Mezcals from Oaxaca often have a balanced, earthy flavor with a hint of smokiness. Durango: Offers a unique mineral-rich soil, contributing to a mezcal with more herbal and floral notes. Zacatecas: Known for its cooler climate and high altitudes, the mezcal here can be milder with a smooth finish. Guerrero: Tropical and humid, Guerrero produces mezcal with bright, citrusy, and sometimes spicy flavors. San Luis Potosí: This region’s mezcals are often lighter and very clean, with a subtle sweetness.

Production Details: Look for terms like “artesanal” or “ancestral,” which indicate traditional methods of production. “Artesanal” involves cooking the agave in earthen pits and crushing it with a stone wheel, while “ancestral” may use even more traditional techniques, such as clay pot distillation.

Age Statements: Like other spirits, mezcal may be aged and will carry designations like “Joven” (young or unaged), “Reposado” (rested in wood barrels for two to nine months), or “Añejo” (aged for at least one year).

ABV (Alcohol By Volume): Mezcal ABV can range from about 40% to 55%, with higher ABV often indicating a more intense flavor profile.

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So Happy Cinco De Mayo and Cheers to Embracing the Old and the New!

It might not be a drink for everyone (I’ve heard the bloody mary referred to as ketchup water 😂) but if you like garden fresh tomatoes and smokey Mezcal, then you’re gonna enjoy this cocktail!

I hope you found this post helpful and interesting. And if you do give this drink a try I’d love to hear your thoughts, good, bad and indifferent!

It’s a drink that’s both a nod to the past and a toast to innovation and that’s always something I can get behind!

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Tools of the Trade

Coupe Glasses – The vintage Art Deco Coupe glasses are to die for. They make every cocktail seem even fancier

Square Ice Cube Mold – perfect for fitting the cherry tomato and basil leaf into – plus the silicone makes it super easy to get the cubes out

Fine Mesh Seive – this is one of those kitchen tools I can’t live without, I use it for so many things and in so many recipes!

Cocktail Shaker Set – this little shaker set is pretty basic, but comes in so handy and gets the job done!

Looking for other cocktail recipes? I’m adding to the list all the time so check back for more inspiration!