As a native New Englander there’s no time of year that I enjoy more than autumn and, hands down, the best part of the season is Halloween. No question about it. When you’re young, you get to dress up like a monster and get free candy for it. How amazing is that? Then, when you’re an adult, you get to use it as an excuse to go out drinking at inappropriate times–got work on Friday morning? Who cares!–and dress as ridiculously as you can financially and imaginatively afford. That being said, I’ve always had a fascination with the Day of the Dead too. Maybe it’s because my mother was a Spanish teacher for over twenty-five years, and each year she would set up her little sugar skulls and Catrinas around Halloween. I’ve always been intrigued by the holiday and wished that more people celebrated it. So this week we’re doing a tribute to seasonal cocktails and Dia de Muertos. And to me that means we’re doing mezcal (whoops!).
If you’ve never had it, mezcal is a little spirit that comes from the Oaxaca region of Mexico. Similar to tequila, it’s distilled from agave (albeit a different species, but that’s a bit too wonky for now), the primary difference is that the hearts of the agave plants are roasted for three days in ovens dug into the ground, which imparts this beautiful, earthy, smoky flavor. Continue reading