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July 24, 2019
Cream Cocktail: Amezgarita de Jalisco
The Amezgarita de Jalisco is a twist on a classic margarita with Rossa Sicily’s Blood Orange Amara and Raicilla from La Venenosa. La Venenosa Raicilla was created by Chef Esteban Morales to bring these hidden jewels of agave to the United States. Esteban crisscrossed the Jalisco in search of the best producers in each region. The results today are five unique raicillas from four different regions and species of agave made by different mezcaleros and different techniques.
Raicilla is a mezcal that has been produced in the state of Jalisco for over 400 years. In the 1780’s artisans who crafted their mezcals adapted the name raicilla to avoid a mezcal tax levied by the Spanish crown. The deception worked. Most people have little knowledge of raicilla because the world’s most famous mezcal, tequila, became so popular that it overshadowed the other mezcal production in the state of Jalisco. Jalisco offers a great diversity of agave species, second only to Oaxaca. For this reason, along with diverse terroir, equipment and technique, raicillas offer an amazing journey of flavor and history.
Amezgarita de Jalisco
Ingredients:
2 oz La Venenosa Raicilla ‘Tabernas’ Maximiliana (White Label)
3/4 oz Rossa Sicily Amara
3/4 oz Lime Juice
1/2 oz Simple Syrup
Directions:
Shake, double strain over ice in rocks glass.
Garnish with a lime wheel.
