The traditional way to drink mezcal is neat, at room temperature, in small sips. No shots, no salt-and-lime ritual. Sipping slowly lets the agave, fruit and smoke open up in layers.
Mezcal is also one of the best spirits for cocktails. A cultivated agave like Espadín adds depth and a little smoke to classics like the Margarita and Negroni. Save wild agaves like Tobalá and Tepeztate for sipping.
How to sip mezcal
Pour about an ounce. Use a small, wide glass, like a copita, a votive candle holder or a rocks glass. A wide opening lets the aromas breathe.
Serve it at room temperature. Skip the ice and the freezer. Cold mutes the flavor.
Smell it gently. Hold the glass a little below your nose and breathe in slowly. Mezcal is high proof, so a deep sniff can overwhelm you.
Take a small sip and hold it. Let it coat your tongue for a few seconds before you swallow. The first sip wakes up your palate; the second one is where the flavor shows up.
Go slow. A good pour of mezcal should last as long as a beer. The flavor keeps changing as it sits in the glass.
A common saying in Oaxaca is that you should kiss mezcal, not shoot it.
What to eat with mezcal
The classic pairing is orange slices with sal de gusano, a chile and agave-worm salt. The citrus brightens the mezcal and the salt brings out its sweetness. Plain orange slices with a sprinkle of chile-lime salt work too.
Beyond the classic, mezcal goes well with:
Grilled and smoked foods: Tacos al pastor, carne asada, grilled shrimp and charred vegetables echo the roast in the agave.
Rich, spiced dishes: Oaxacan mole is the traditional match.
Fresh seafood: Ceviche, aguachile and raw oysters, especially with Espadín or Tobalá.
Dark chocolate: A square of dark chocolate with Tepeztate is an easy after-dinner pairing.
Salty snacks: Toasted pumpkin seeds, spiced peanuts and aged cheeses.
Three easy mezcal cocktails
Swapping mezcal into a classic you already know is the easiest way to start mixing with it. All three of these use Tileño Espadín.
Mezcal Margarita
Bright, tart and lightly smoky. The best first mezcal cocktail.
2 oz Tileño Espadín
1 oz fresh lime juice
3/4 oz orange liqueur
1/4 oz agave syrup
Salt or chile salt for the rim (optional)
Shake everything with ice for 10–15 seconds. Strain into a rocks glass over fresh ice, rimmed with salt if you like. Garnish with a lime wheel.
Mezcal Paloma
Tall, refreshing and easy to make for a crowd.
2 oz Tileño Espadín
1/2 oz fresh lime juice
Pinch of salt
Grapefruit soda to top
Add mezcal, lime juice and salt to a tall glass filled with ice. Top with grapefruit soda and stir gently. Garnish with a grapefruit wedge.
Mezcal Negroni
Bitter, rich and smoky. A favorite of bartenders.
1 oz Tileño Espadín
1 oz Campari
1 oz sweet vermouth
Stir everything with ice for about 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.
Frequently asked questions
Should you drink mezcal as a shot?
You can, but you'll miss most of the flavor. Mezcal is made to be sipped slowly, like a good whiskey.
Do you drink mezcal with ice?
Traditionally, no. Ice dulls the aroma and flavor. If you prefer it chilled, use one large cube so it melts slowly.
What glass should you drink mezcal from?
A small, wide glass works best. Traditional choices include the copita, a clay cup called a jícara, or a veladora, a votive candle glass. A rocks glass works fine at home.
What mixes well with mezcal?
Citrus, grapefruit soda, Campari, sweet vermouth, ginger beer and pineapple all pair well with mezcal.
Which mezcal is best for cocktails?
Espadín. It's balanced, versatile and the best value. Save Tobalá and Tepeztate for sipping neat.
Can I swap mezcal for tequila in any cocktail?
In most of them, yes. Start by replacing half the tequila with mezcal, then go all in once you like the flavor.