The popularity of Mexican cocktails can be traced back to many factors, including the global thirst for craft cocktails, a resurgence in the appeal of Mexican ingredients, and the increase in popularity of mezcal. These beverages are not limited to the consumption of alcohol only; they also involve the Mexican culture and the geography along with a mix of the old rounded with the new twist.
The Mexican Cocktail Tradition
Mexico is quite popularly known for its cocktails. This is predominantly because Mexicans were able to craft them even when they had very few resources. Pre-colonization beverages like pulque : a drink from fermented agave, and tejate : a drink made from cacao, maize, and flowers, were all made in ancient Mexico and still stand the test of time. But after the Spanish arrived in the sixteenth century, some new ingredients and influences were incorporated, and thus these beverages changed over the years.The introduction of European liquors like brandy and rum complicated the Mexican drinking habits. However, cocktails had to wait until the 19th and 20th centuries to come into being. Oxygen: Mexico breathed new life into the cocktail-making scene with the invention of the Margarita and Paloma. These first Mexican cocktails incorporated lime, agave, and other local ingredients into liquor from Europe and set the stage for a flurry of new Mexican cocktails that are now all the rage.
Tequila and Mezcal: Not on the Rocks Only
Tequila and mezcal surely resurface when one thinks of Mexican cocktails. But although these two drinks are mostly associated with shots or simple mixes such as Margarita, their applications extend far beyond the sushi rails.The strong, earthy taste of tequila is one most people take as the core ingredient for their cocktails and their drink in general. It, after all, comes from the blue agave plant which is well known in the Jalisco region. One of the most adored drinks globally throughout history has been the classic Mexican Margarita which features tequila, lime juice, and triple sec. While it is commonly used in several cocktails, bartenders in recent times have begun experiencing its true potential which goes far beyond a blooming margarita.
The tequila business is booming even more so now, and there seems to be only more growth to come. Mezcal is a close relative of tequila but has even more manufacturing options with regards to agave and thus can be taken in by a wider audience. Apart from Mezcal's higher global consumption rate, the key differences between the two types of agave remain the same. The processes employed to manufacture both tequila and mezcal are poles apart due to mezcal being more smoky and agave being roasted in underground pits. This smokiness enhances the taste of the cocktail even more.
Mezcal has captured attention over the years not solely as a spirit for shot drinking but as a cocktail base – mezcal Old Fashioned, mezcal Mojitos, mezcal Sours, and many others have allowed for this spirit to solidify in the modern cocktail battleground.
Ingredients with Regional Influence
The Mexican region has a lot to offer in terms of agriculture, and today’s Mexican cocktails not just promote their regions but also tell the narratives of many farmers through the produce that goes into making the drink. With tequila and mezcal spirits taking the front seat, the bartenders have many options that they can experiment with using local fruits, herbs, and spices in their cocktails.Mexican cuisine is very much fruit-forward and has numerous varieties, incorporation of which can be a game-changing move. Margaritas and killer Palomas are incomplete without lime. However, there is more to Mexico than just lime – tamarind, guava, passion fruit, and butterfly pea flower are new contenders making their way into the cocktails. Tamarind, for instance, is a very popular citrus fruit for making syrups or juices that go well with tequila or mezcal. Guava and passion fruit bring out the sweetness that complements the bitterness of the agave spirits, while hibiscus enhances aroma with a light tang.
A few of the notable components of Mexican cocktails are herbs and spices. Some herbs have their signature roles to play throughout history, such as fresh mint leaves, which complement drinks like the mojito and Paloma. Other herbs, such as basil and epazote, are starting to be used as well. Along with traditional Mexican dishes, epazote is known for its strong and almost minty flavor that can be infused in cocktails, giving it a herbal hint.
Spattering in a few other key components are searing hot chili peppers and chili powder, which is usually chilled on the rim of a glass or added inside the cocktail. These two ingredients have become an essential part of the Mexican cocktail scene. Seeing a drink with chili garnished in a cocktail is not unusual. There’s always fusion, and in this scenario, it’s spices with sweetness, or fruits or even mezcal. It just adds more depth and takes the cocktail to another level.
The Rise of New Mexican Cocktails
Mexican cocktails are gaining major popularity worldwide, and Mexican cocktails are being embraced, and the boom that comes with it is absolutely astonishing. Yes, you heard that right. This new norm has margaritas and Palomas not drowned out, as they are still embracing the limelight. But, there are new cocktails that incorporate a wider range of Mexican ingredients than ever before, like agave spirits.A reasonable substitute for vodka is not only playing with a mezcal sour , which starts off as base witty and transforms easily while still retaining some meanderings in the smokiness. Last I had it, almost, mezcal mule was balanced nicely while well complemented with spices; it makes for such easy drinking. Either way, I reckon they both make enjoyable easy sippers.
A refreshing twist to the drink, if I may recommend, is just to replace a base component of mezcal with a mix of egg white and tequila. Surely it does get boring drinking a straight shot of mezcal, and mixing it with whiskey sour surely will give birth to a nice mixture of compliments in fragrant citrus and cream while still relying on the strong sour throughout.
