Now Trending: Easy Mezcal Cocktails for Agave Lovers

Before we even get started on all our epic mezcal cocktails, we want to make sure that you know the difference between mezcal and tequila:   

• Tequila is made with the blue Weber agave plant. Mezcal is made with over 40 agave species.  
• Tequila is made from the sugars of steamed agave plants (above ground). Mezcal is made from the sugars of agave plants that have been roasted in wood-fired pits. This is what gives Mezcal its unique smoky flavour.  
• Most tequila is produced in the state of Jalisco. Most mezcal is produced in the state of Oaxaca.  

While mezcal mixes well with just about anything tequila does, this spirit is more versatile. Its savoury and smoky flavour profile makes it a great substitution for whiskey in cocktails. You can learn more about the difference between mezcal and tequila in our handy guide. But if you’re thirsty right now, here are 10 of the best mezcal cocktails that you can make at home. 

Mezcal Paloma

The classic Paloma uses just three ingredients: grapefruit soda, lime juice and tequila. You’re going to give it a delicious mezcal twist, by adding simple syrup, and of course mezcal. We also prefer using freshly squeezed grapefruit juice and then adding soda. It just tastes better and adds more depth of flavour.  

To make a Mezcal Paloma, rim a chilled glass with coarse salt, add ice, stir in tequila, mezcal, simple syrup, fresh lime and grapefruit juice. Top your mezcal cocktail with soda water and garnish with a slice of grapefruit or lime. Serve these sweet and tangy smoky cocktails this summer for something a little different. 

Mezcal Sunset

The Mezcal Sunset is a spin-off of the Tequila Sunrise and (we dare say) has way more edge than its classic predecessor. To make one, you’re going to pour mezcal, orange juice and prosecco over ice, and give it a gentle stir (you don’t want to disturb the bubbles too much!) Add some pomegranate syrup—it will sink to the bottom, creating the sunset effect.  

Mezcal Sour

Remember how we said everything whiskey can do, mezcal can do (better)? This Mezcal Sour is a classic example of that. If you didn’t know this, smokey and sour combinations work really well. To make one you’re going to need mezcal (obviously) fresh lime juice, amaro, agave syrup and an egg.

This frothy cocktail has a lovely layered taste: smokiness from the mezcal, sourness from the lime and an extra agave boost thanks to the infused syrup. Serve these elegant drinks when you’re feeling a little fancy. Silky smooth, and absolutely moreish. 

Mezcal Martini

Are martinis made with mezcal even a thing? Yes, they are! These drinks with mezcal gives a fun twist to the Classic Martini. To make a Mezcal Martini, you’re going stir equal parts mezcal and dry vermouth along with a few dashes of bitters in a mixing glass filled with ice. Serve strained into a rocks glass filled with ice (preferably one large cube). Garnish with a salty caper berry and serve. Great for a more sophisticated Mexican- theme party.  

Strawberry Mezcal Mojito

Make a Strawberry Mezcal Mojito for a refreshing twist on this summertime favourite. To make one, muddle mint, lime juice, ripe strawberries and agave syrup in a cocktail shaker. Add mezcal and ice and shake until icy cold. Strain into an ice-filled collins glass, add sliced strawberries and more mint for garnish.  

These easy mezcal cocktails are great to make in an ice cold batch for those summer BBQ days with friends.  

Mezcalita

A Mezcalita is a wonderful invention —and you’ll love it if you’re fan of oranges. This orange-forward Margarita is made with smoky mezcal, fresh orange and lime juice and is served in glasses with spicy salted rims. If you really love orange, you can boost the citrus flavour by adding orange liqueur and orange bitters to the mix.  

Los Muertos

These popular mezcal cocktails are perfect for Day of the Dead celebrations in November. To make a Los Muertos drink you’ll need aged mezcal, Blanco tequila, curacao, vermouth, absinthe, simple syrup and fresh lemon juice. Taste wise expect a light smoky flavour with hints of warming spice. One of the best autumn cocktails you’ll sip on!  

Mexican Mint Julep

The Mint Julep is a classic cocktail most famous for being the signature drink of the Kentucky Derby, which takes place on the first Saturday every May. Similarly, Cinco de Mayo takes place on the 5th of May every year, and we think that’s the only excuse you need to make a Mexican Mint Julep.  

For this you’ll be replacing the bourbon with mezcal and simple syrup with brown sugar. You’re going to keep the mint and the crushed ice, but lose the bitters and add some spicy jalapeños instead. The smokiness of the mezcal bounces off the sweetness of the sugar and freshness of the mint. It’s a thing of beauty! 

Killer Bee

The Killer Bee is one of the easiest mezcal cocktails to shake up, and once you’ve tasted one it’ll be hard to resist. Honey, mezcal and fresh lemon juice are the only three ingredients you’ll need to make this killer cocktail. We promise you. Your friends will be buzzing with joy. Choose this cocktail if you’re looking for an interesting drink to serve before dinner. It’s the bees’ knees. 

Naked and Famous

The Naked and Famous cocktail is an awesome cocktail made with mezcal, chartreuse, fresh lime juice and Aperol. It’s a brilliant riff on the gin-based Last Word cocktail, with the addition of mezcal adding an earthy and smoky flavour, resulting in a very distinct cocktail. The Naked and Famous is on our list for good reason. But don’t take our word for it. Go ahead: shake, strain and serve! You’ll see. These mezcal cocktails are delicious. 

Read next: Beginner’s Guide to the Different Types of Tequila

London Fog

The London Fog is a mezcal cocktail with a bold, earthy allure that’s worth the few days it takes to infuse the base. Montelobos Mezcal mingles seamlessly with the bitter Campari and warm Ancho Reyes, while cacao nibs add a rich, chocolatey depth to the mix. A splash of 1757 Vermouth di Torino Rosso imparts a smooth, aromatic sweetness, ensuring each sip is complex and satisfying. Finished with a twist of orange peel, this cocktail is vibrant yet earthy, and irresistibly unique.

Expert tips from Tris

Tristram Fini, our friend from the Campari Academy UK, has shared some interesting insights on gaining a deeper understanding of mezcal, and how to showcase this singular spirit in cocktails:  

How traditional agave cooking methods influence the flavour of mezcal

The traditional method of cooking mezcal involves placing the agave underneath the earth with volcanic rocks, wet Hessian sacks, and then covering it all up with dirt. This process creates that distinctive smoky characteristic you get in mezcal. 

Both tequila and mezcal need to be roasted to make the sugars available for fermentation, which helps unlock the fructans into simpler sugars. We’re talking about fructose and glucose here, which are crucial for getting the fermentation process rolling. But because mezcal is cooked this way, it ends up with that beautifully smoky flavour that you just won’t find in tequila. 

Regional variations in mezcal production

There are three main types of mezcal, each bringing something unique to the table: 

• Mezcal industrial: This type is produced similarly to tequila and often has a milder flavour. It’s great if you’re looking for something easy to drink, but it might lack some of the depth you find in other mezcals. 

• Artisanal mezcal: This is what you’ll most commonly see on bottles around the world. Artisanal mezcal is made using either brick ovens or the traditional method of cooking agave underground. It typically involves double pot distillation and has a richer flavour profile. 

• Ancestral mezcal: This type sticks to traditional methods, often made in wood or clay stills. It tends to be quite intense, packing in a lot of unique flavours that make each sip interesting. 

Beyond the main types of mezcal, there are some fascinating regional styles worth exploring. In Oaxaca, for example, there’s a special style called Pechuga. This one’s a real treat, often made during seasonal harvest celebrations.  

After the second distillation, a variety of botanicals are added, and the mezcal is distilled one last time with a turkey breast hung above. As the vapours rise, they interact with the turkey breast, infusing the mezcal with a nice oiliness and softening the flavours. It’s a unique and aromatic experience! 

Another interesting style is Madrona, which is reserved for specific celebrations. This mezcal is left underground, developing its character and complexity until it’s ready to be enjoyed during those special moments. 

Balancing mezcal flavours in cocktails

When it comes to mixing with mezcal and keeping those earthy flavours in check, there are a few fun approaches to try. For starters, citrusy or acid-forward ingredients really shine alongside mezcal. Think pineapple or fresh lime juice; they brighten up the drink and complement that smokiness beautifully. Luscious flavours, like vanilla, also play nicely with mezcal, adding a sweet depth that rounds things out. 

If you’re looking to soften those bold flavours, consider splitting the base with another agave spirit. Tequila Blanco works great, or you might opt for a slightly aged Reposado. This way, you can create a well-balanced cocktail that showcases mezcal without it overpowering the other ingredients. 

BONUS RECIPE! Mezcal Cocktail Recipe: London Fog

One of my favourite mezcal cocktails that we’ve been serving at Campari House in the UK is called the London Fog. It’s a unique blend of flavours that really showcases mezcal. Here’s how to whip it up: 

Ingredients 

• 30 ml Montelobos Mezcal 
• 30 ml Campari  
• 15 ml 1757 Vermouth di Torino Rosso 
• 15 ml Ancho Reyes Original 
• 5 g Cacao nibs for infusion 

Method 

1. Infuse: Combine the mezcal, Campari, 1757 and Ancho Reyes in a jar with cacao nibs. Let it sit for about three days to allow those rich chocolatey flavours to infuse.  We recommend making a batch of 10 drinks to share with friends for easy entertaining. 
2. Strain: After three days, strain out the cacao nibs through a coffee filter. You’ll be left with a wonderful, oily, and chocolatey spirit that’s bursting with flavour. 
3. Prepare the cocktail: In a mixing glass, pour 90 ml of your infused mixture. Add ice and stir until well chilled. 
4. Serve: Pour it over a big block of ice in a rocks glass, just like you would with a Negroni. 
5. Garnish: Finish it off with a twist of orange peel for a refreshing aroma. 

Bonus Tip: You can blitz the leftover cacao nibs to create a lovely spread that’s perfect on toast—just a little indulgent with a hint of boozy goodness! This cocktail is a fantastic way to introduce mezcal and its vibrant flavours into a classic template. Enjoy!