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Mezcal Buzz


1.5 oz
A young mezcal that has not been aged for more than 2 months.
0.5 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
2 dash
An intense citrus bitters made from limes.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
3 oz
A naturally sweetened and carbonated beverage. It can be bought with or without the addition of alcohol, but this depends on which country you live in.
1 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
1 twist
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

Shake all ingredients, except the soda, with ice until chilled. Strain into a chilled fizz glass. Top with ginger beer and garnish with a lime wedge or twist. #shake #straight


When picking a mezcal for this cocktail, steer away from one that is overly smoky.


Herbal
Fresh
The Canon Cocktail Book
avg. 4.4 (11)
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