The best twist on a mezcalgarita I’ve had in awhile is the Zakko Churro cocktail. I discovered it at Model Milk during their weekly Sunday Supper. It was created to reflect last week’s theme: Mexican food.
Model Milk hosts a Sunday Supper with a different theme each week. It costs $40 per person and includes starters, main and dessert.
Imagine combining a margarita with the sweet cinnamon goodness of a churro, then adding a smoky hit, and you’ve got the Zakko Churro, so named for its inventor, Zakk MacDonald, and its muse, a churro. It features mezcal instead of tequila (hence the smoky flavour), pear liqueur rather than triple sec for a fruity taste of winter, lime juice and just a dollop of cinnamon syrup. Delicious!
Smoky mezcal, lime juice, pear liqueur and cinnamon syrup turn into a liquid churro at Model Milk.
- 1.5 oz mezcal
- 0.5 oz pear liqueur
- 1 oz fresh lime juice
- 0.5 oz cinnamon syrup*
Method: Rim a rocks glass with cinnamon-sugar, set aside. Combine ingredients in a cocktail shaker and shake with ice. Strain over fresh ice into the rocks glass.
— Recipe courtesy Zakk MacDonald, Model Milk
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
Method: Combine sugar and water in a sauce pan and heat until sugar is dissolved. Add cinnamon stick and simmer for five minutes. Remove from heat and let cool. Remove cinnamon stick and store syrup in the fridge.
Bar C comes out with a fun warm-weather cocktail list every spring, and this year the theme is drinks “inspired by candy.” There’s a Snickers Old Fashioned with caramel and chocolate bitters, a Pink Parts with Luxardo Cherry and Fireball, and the delicious Chimango, which is like a margarita, but with mango juice and a tamarind-flavoured drinking vinegar called Tamarind Pok Pok. There’s even a tamarind fruit skin garnish for dessert!
I once had a tamarind margarita in Mexico, and this drink channels that one, with the added bonus of tasting like tart mango and carrying a lovely smoky essence thanks to the hit of mezcal. Be careful, though — the Chimango is easy to drink and, like its tagline promises, it will “take you right back to the time you can’t remember in Mexico…”
The Chimango, a tequila cocktail from Bar C, promises to “take you right back to the time you can’t remember in Mexico…”
- 1 oz Cazadores Reposado
- 1/2 oz Grand Marnier
- 1/4 oz Los Danzantes Mezcal
- 1 oz lemon mango juice
- 1/2 oz Tamarind Pok Pok (available at Vine Arts)
- 1/3 Chamoy (available at Mexican markets/grocers)
- Garnish: lime wheel and tamarind fruit skin
Method: Combine all ingredients except garnish in a cocktail shaker with ice. Shake hard, then double strain into a chilled coupe glass and garnish with a lime wheel and tamarind fruit skin.
— Recipe courtesy Bar C