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This week we are talking all things Mezcal - the wild and smoky and often misunderstood cousin of tequila. My guest is Jeremy Simpson, the GM and Beverage Director at Bar Caló an acclaimed mezcaleria, cocktail bar, and restaurant in the heart of Los Angeles’ Echo Park neighborhood. Having led this mezcal heavy bar program which features over 70 different mezcals focused on small producers and Mexican owned palenques, Jeremy has become a mezcal expert, and advocate of small batch agriculture and time-honored traditional techniques. Join us as we dive into this extraordinary Mexican-made agave spirit. This week's featured cocktail is Jeremy Simpson's Aqua del Rancho currently featured at Bar Caló in Los Angeles: Aqua del Rancho Rayu Espadin Mezcal lime juice Fee Brothers Cherry Bitters Bottle of Topo Chico sprig of mint Open Topo Chico, dump out 2 1/2 ounces, in the bottle add 1/2 ounce of fresh lime juice, 2 ounces of mezcal, 4-5 dashes of cherry bitters, add mint garnish and long straw, and enjoy! Bar Caló's Links: Website Instagram Facebook Jeremy Simpson Bit by a Fox Links: Blog Instagram Facebook twitter: https://twitter.com/bitbyafox |
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