Mex­i­can wave

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Mez­cal, the smoky el­der sib­ling of te­quila, is hav­ing a mo­ment as cock­tails old and new, from the Mar­garita to the ne­groni, are get­ting a re­vamp. ‘it’s re­plac­ing the gin part of clas­sic cock­tails,’ ex­plains Mil­lie wil­son, co-owner of bri­tish-mex­i­can com­pany tea & te­quila trad­ing, which in­tro­duced the brand Mez­cal amores to the uk (it’s used in our rhubarita, right, de­vised by Fred camp­bell of lon­don bar spe­cial­ist cock & tail). Mez­cal is ex­tracted from the agave plant and has a unique savoury taste that makes it the per­fect base for craft cock­tails. ‘when peo­ple try mez­cal, you see them won­der­ing why they haven’t al­ways been drink­ing it,’ says wil­son. ‘it’s an un­be­liev­ably nat­u­ral spirit with an ex­hil­a­rat­ing ef­fect.’ More elat­ing, per­haps, is the won­drous lack of hang­over, at­trib­uted to spirit’s pu­rity. and if that isn’t an ex­cuse to drink, we don’t know what is. For the rhubarita recipe, see wall­pa­per.com teaandte­qui­la­trad­ing.com; mez­calam­ores.com. Right, bowl, £55; cock­tail shaker, £110; tray, £150; ice bucket with tongs, £140; corkscrew, £42, all part of the Man­hat­tan col­lec­tion, by Ge­org Jensen. ‘Beak’ glass, £30 for two, by To­mas Kral, for Nude. Mez­cal Amores Es­padin, £53, from Fare­ham Wine Cel­lar

writ­ers: laura hawkins, rosanna bruce

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