This year, mescal—the smoky, mysterious agave-based cousin to tequila—is hot, hot, hot, popping up on cognoscenti cocktail lists throughout California. At the hip new Santa Monica restaurant Tacoteca, mixologist Gilbert Marquez (who is also brand ambassador for Ilegal Mezcal, and heads up the bar program for SoCal’s annual Taste of Mexico event) creates the restaurant’s most talked-about mescal cocktail, the Aguacatero. It’s also the venue’s most Instagrammed and shared drink on social media. Planners looking to increase an event’s buzz should consider this striking, avocado- and Chartreuse- based concoction that’s garnished with chapulines (sautéd crickets with onions!). “They come from Oaxaca, and are toasted in LA,” Marquez notes, “but you could also do a nice alternative garnish with an avocado leaf.”
INGREDIENTS
—1.5 oz. Ilegal Mezcal
—.5 oz. green Chartreuse
—.75 oz. lime juice
—.75 oz. simple syrup
—2 bar spoons avocado purée
DIRECTIONS
1. Shake and double-strain ingredients into double rocks glass with sal de gusano rim (see note).
2. Garnish with skewered chapulines or avocado leaf, if desired.
3. Enjoy!
Note: Sal de gusano is a traditional Oaxacan spice made from sea salt, toasted and ground agave worms and chile costeño. It’s available by mail order; a regular margarita salt rim may be substituted.
