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11 warming mezcal cocktails

Thom Carroll/PhillyVoice

< 1 of 11 >

Emmanuelle's Under the Volcano

To ward off the chill on a snowy day, go for Under the Volcano ($14), served hot, with Ilegal Mezcal Joven, Punt e Mes vermouth, ancho-piloncillo syrup and crème de cacao.
Emmanualle. 1052 N. Hancock St. #67. (267) 639-2470
Thom Carroll/PhillyVoice

< 2 of 11 >

Charlie Was A Sinner's El Conquistador

When manager Pete Venuto looked for a spirit to pair with fresh carrot juice, he and his team at this Midtown Village vegan lounge found the perfect match in Del Maguey VIDA. Both the carrot and the mezcal bring earthiness to the El Conquistador ($12), balanced with blanco tequila, lime juice and agave nectar. The feel-good elixir is served in a coupe rimmed with salt and Espelette pepper.
Charlie Was A Sinner. 131 S. 13th St. (267) 758-5372
Thom Carroll/PhillyVoice

< 3 of 11 >

Coyote Crossing's San Cristobal

As part of a major renovation at his 18-year-old Mexican restaurant in Conshohocken, owner Carlos Melendez debuted a new “Mezcal Bar” there in December. Among the many tequila- and mezcal-based offerings is the citrusy San Cristobal ($12), with Ilegal mezcal, grapefruit and agave syrup. Jalapeño-infused tequila gives it a kick.
Coyote Crossing. 800 Spring Mill Ave., Conshohocken. (610) 825-3000
Thom Carroll/PhillyVoice

< 4 of 11 >

El Poquito's Barrel-Aged Mezcal Negroni

At this lively new Chestnut Hill spot by Garces alums George Atterbury and chef Andrew Sabin, the smooth, barrel-aged Mezcal Negroni ($14) spends about three weeks in oak. “The aging rounds everything out,” mellowing the smoke and agave notes of the El Buho mezcal and tempering the bitterness of the Campari, manager Tim Lux says. Time in barrel also adds a subtle layer of vanilla and spice.
El Poquito. 8201 Germantown Ave. (267) 766-5372
Thom Carroll/PhillyVoice

< 5 of 11 >

Emmanuelle's A Plethora of Piñatas

Head bartender Phoebe Esmon contends that mezcal is a much more flexible spirit than many people believe, and she makes a case for its versatility with two excellent takes at this Northern Liberties bar.
A Plethora of Piñatas ($14), a guest favorite, is a well-balanced variation on a Daisy cocktail with Del Maguey VIDA, Meletti Amaro, lime juice, house pineapple preserves, smoked rosemary tincture and agave nectar.
Thom Carroll/PhillyVoice

< 6 of 11 >

The Fat Ham's “Sidecar”

Inspiration for the Fat Ham’s “Sidecar” ($11) came from barbecued apples, says Dan Carr, head bartender at Kevin Sbraga’s Southern restaurant in University City. But this bright, appley-lemony concoction is no smoke bomb. A refreshing blend of Ilegal Mezcal Joven, Laird’s Bonded Apple Brandy, lemon juice and honey, it complements the richer dishes on the menu.
The Fat Ham. 3131 Walnut St. (215) 735-1914
Thom Carroll/PhillyVoice

< 7 of 11 >

Franklin Mortgage & Investment Co.'s Temporary Phase

At this Rittenhouse stalwart now led by head bartender Sara Justice, vanilla- and honey-tinged Del Maguey Minero Mezcal mingles with blackberry syrup in The Temporary Phase ($15). Bartender Adam Ravitz, who developed the cocktail, balances it with Siembra Azul Reposado Tequila and Amaro Nonino. But the fun part is the addition of a very Philly tincture made from roasted long hot peppers, which add vegetal flavor and, of course, some heat.
Franklin Mortgage & Investment Co. 112 S. 18th St. (267) 467-3277
Thom Carroll/PhillyVoice

< 8 of 11 >

Hop Sing Laundromat's That’s All She Wrote

Lê, owner of this sultry Chinatown cocktail den, keeps it simple (as he often does) with the elegant That’s All She Wrote ($12). The drink has just two ingredients: Wahaka Joven Espadin Mezcal and Cocchi Americano Rosa (an Italian aperitif), stirred and served up, with a lemon twist. The pink hue and pretty rose petal garnish might suggest a delicate flavor profile, but there’s no mistaking the smoky, earthy sweetness of the organic mezcal on the first sip.
Hop Sing Laundromat. 1029 Race St.
Thom Carroll/for PhillyVoice

< 9 of 11 >

Tequilas' Oaxaca Old Fashioned

When owner David Suro-Piñera upgraded the cocktail program at his Locust Street institution a few years ago, he turned to his friend Phil Ward, co-owner of the agave-centric Mayahuel in New York City, for help. Ward famously invented the Oaxaca Old Fashioned in 2007 when he was behind the bar at Death & Co. in the East Village. Tequilas’ iteration ($13) features Suro-Piñera’s own Siembra Azul Reposado Tequila, Del Maguey Mezcal, agave nectar and Angostura bitters. “It’s one of my favorite cocktails,” says Suro-Piñera. “It really shows how well agave spirits can coexist.”
Tequilas. 1602 Locust St. (215) 546-0181
Thom Carroll/PhillyVoice

< 10 of 11 >

Mezcal Old Fashioned recipe from a.bar

By Vincent Stipo of a.bar
2 ounces mezcal of choice (a.bar prefers Ilegal or Del Maguey VIDA)
Bar spoon (about 1/8 ounce) of Demerara syrup (2 parts Demerara sugar or Sugar in the Raw dissolved in 1 part hot water)
4 dashes orange bitters
2 dashes Angostura bitters
2 dashes chocolate or grapefruit bitters (optional)
Directions: Stir, strain over fresh ice and garnish with grapefruit or orange peel.
Thom Carroll/PhillyVoice

< 11 of 11 >

Mezcal Bee’s Knees recipe from a.bar

By Vincent Stipo of a.bar
2 ounces mezcal of choice (a.bar prefers Ilegal or Del Maguey VIDA)
3/4 ounce fresh lemon juice
3/4 ounce honey syrup (2 parts clover honey dissolved into 1 part hot water)
Directions: Shake hard, double strain into stemmed glass and garnish with lemon peel.

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