welcome friends welcome back to after dark where we are exploring cocktails
and today I want to make something called a mezcal Martinez and so I'm
trying to explore miss cow I'm trying to learn as much as I can about mezcal by
the time this video airs I will have spent two weeks in Mexico just tasting
mezcals and tequila's and trying to figure out what this whole category is
about but before I do that I'm filming this I've been playing with Martinez
cocktail recipes now in order to do this I looked at a bunch of contemporary
recipes for something called a mezcal Martinez and I tried them out and I
didn't really like the flavors so I went back to some of the earliest Martinez
recipes in cocktail books one from 1884 and one from 1887 and I'll flash those
up on the screen and so what I ended up doing was just combining those two
recipes and instead of using straight-up mezcal because I'm still not fully in
love with it I mixed it up a little bit and I'm going to use miss cow and
tequila and the full recipe will be at the end of the video so in this mixing
glass so far I've put mezcal tequila vermouth Luxardo this is gum syrup and
so the gum syrup adds just this wonderful wonderful coating inside your
mouth and it sort of holds on to all of the flavor even after you've swallowed
the flavors just sort of bloom and build inside your mouth it's fantastic and
lasting is some Cointreau so like I said I just took those two recipes combined
them fiddled around with it a little bit and here we go
last is a couple dashes of orange bitters and now we've iced and stir
okay there were two the ice from the glass and that's a step that you know
you don't really need to do a lot of this glassware is so thin and delicate
that you don't need to chill it down so we strain into a coupe and a piece of
orange peel just Express the juice over the top and then run it around the rim
and drop it in now let's give it a taste
okay so of course orange right off the top we've got the Cointreau we've got
the orange around the rim the orange bitters and then just a
little bit of this smoky miss Carol on the nose but it's it's sort of nice and
soft and layered and then there it is miss Cal and tequila sort of doing this
dance neither one overpowering the other this
is a fairly smooth tequila and this is a fairly low smoked mezcal and the two of
them I've found in cocktails that I've made so far really do work nicely
together
and then there's a huge complexity of layers of flavor a little bit of the
vermouth a little bit of the cherry a little bit of the Cointreau the gum
syrup like I said before coats the inside of your mouth it's bringing
sweetness but it's also coating the inside of your mouth so that the flavor
lingers and as it lingers and dissipates you start to see other layers or taste
other layers of flavor within your mouth
gum syrup if you're making simple syrup I would I would implore you please make
a gum syrup we've got a recipe on our Channel
give it a shot I think this adds a lot of extra complexity to your cocktails in
terms of the flavor profile or it allows you to just to discover a greater
complexity in the flavor profile and it's fall out of fashion because it is a
little bit more difficult to make but you don't see it in contemporary
cocktails all that much anymore so the mezcal Martinez that's a winner
that there is a winner thanks for stopping by see you again soon
you