Move over, tequila! We stopped by Renata’s Hearth at the Arizona Biltmore to learn how to make three drinks using mezcal with bartender Tara O’Connor.

 

1. Burnt Paloma

Ingredients

1.5oz Mezcal

.75oz Pamplemousse Liqueur

1oz Grapefruit

.5oz Lime

 

Directions

Combine all ingredients into a shaker tin with ice. Shake vigorously until cold. Strain into a Collins glass filled with fresh ice and rimmed with a combination of chili salt and smoked sea salt. Garnish with a torched grapefruit slice.

2. Margarita Verde

Ingredients

1.5oz Mezcal

.75oz Ancho Reyes Verde

1oz Cilantro Syrup

.75oz Lime

 

Directions

Combine all ingredients into a shaker tin with ice. Shake vigorously until cold. Strain into tulip glass or Nick & Nora, served up. Garnish with Fresno chili and combine chili salt with crystalized cilantro. For cilantro syrup, blend 3 bunches of cilantro with 750mL of simple syrup until liquefied, then fine strain.

 

3. El Durazno

Ingredients

.75oz Mezcal

.75oz Rye Whiskey

.75oz Peach Liqueur

.75oz Yuzu

3 Dashes Lemon Bitters

 

Directions

Combine all ingredients into a mixing glass with ice. Stir until cold. Strain into rocks glass with fresh ice. Garnish with grapefruit peel.