Smoke, heat and indelible memories: Absent Friends Mezcal Cocktail

Mezcal supplies the smoke and Ancho Reyes liqueur the fire in this summery, spicy, cucumber-y cocktail. Recipe below.

ON THE FIRST NIGHT WE WERE IN MEXICO CITY, we set out from our room for a drink and a light dinner. It was nighttime, and the first time we’d visited the CDMX. The weather was perfect—a little cool, with a light breeze, and we were feeling that steady, quiet pleasure that we only get when we are exploring a place new to us.

When we had decided to come to Mexico City, our friend Kevin got very excited. He visits often, and loves it, and he recommended that we consider his favorite B&B, in Condesa. He said the neighborhood is beautiful and quiet and rambling and full of interesting people to look at and convenient to good restaurants and bars. And he mentioned that the room he stayed in was simple and spare, but had its own private terrace one story above the street. I said, “I want to stay in Kevin’s room,” and, with just a small bit of internet magic, we made it so.

I have to admit that, as we walked out that night, we were also hoping to find Kevin’s favorite mezcal bar, even though we could not remember its name. We were tired, and a bit confused, and quite hungry when we came across a place called Antolina.

We tried, I think, four different mezcals that night, and an array of wonderful small plates, while sitting at tables that tucked up against the old building and chatting and watching the neighborhood pass by; then took the long way back to Kevin’s room through the winding, uneven streets lined with huge old trees subtly moving in the late-night breeze, and we slept very well. That was the first night of our adventure in Mexico City. And, of course, it later turned out that Antolina was the place that was Kevin’s favorite after all.

These days, I often think of it all, that first night and our entire trip, as we shelter in place and the world tries to heal itself. This drink is for Kevin and for all our absent friends. We’ll be together again.

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Absent Friends Mezcal Cocktail

Mezcal supplies the smoke and Ancho Reyes liqueur the fire in this summery, spicy, cucumber-y cocktail.

Course Drinks

Servings 2 generous cocktails

Ingredients

• 3 ounces of cucumber plus more for a garnish
• 1-1/2 ounces fresh lime juice
• 2 ounces Ancho Reyes Verde (you may also use Rojo if that is what you have0
• 2-1/2 ounces mezcal (see Kitchen Notes)
• 1-1/4 ounces simple syrup

Instructions

• Peel the cucumber, cut it into small chunks and muddle it very well—in the shaker or a bowl. It should be nice and juicy and reduced to a pulp. Put the cucumber and all the other ingredients and some ice into your cocktail shaker. Shake shake shake until the outside of the shaker feels very cold, a good 20 seconds.
• Decant into two handsome glasses over a couple of nice ice cubes, garnish with a fresh cucumber spear and serve.

Kitchen Notes

The mezcal. For this recipe, we prefer Montelobos or Vida mezcal, but use your favorite.

More uses for the Ancho Reyes?  This liqueur gets its heat from either ancho or pablano chiles, depending on whether you choose rojo or verde. We really like this bourbon-based, herby cocktail, the Vaquero.