El Mezcalero Shot Recipe
Vida del Mezcal, Or Sombra Mezcal Served on a traditional Mezcalero from Oaxaca
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Ingredients
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Mezcal and Garnishes
Presentation (Traditional Mezcalero Board)
Method
Mezcal and Garnishes
Prepare rim and garnishes
Pour the Sal de Gusano (or coarse sea salt) onto a small plate. Cut the half lime into two wedges. If using an orange slice, have it ready. Lightly wet the rim of the shot glass with the lime wedge and dip the rim into the Sal de Gusano so a thin line of salt adheres. Set the glass aside.
Final garnish
Place the remaining lime wedge and the orange slice next to the glass on the mezcalero paddle. The citrus is for sipping in between or after the shot to brighten and balance the smoky flavors of the mezcal.
Presentation (Traditional Mezcalero Board)
Arrange the small wooden mezcalero board or tasting paddle on the table. If you have a decorative dried maguey leaf or small cloth, place it on the board as a base for the glass to nod to Oaxacan tradition.
Set the rimmed shot glass of mezcal in the center of the board with the lime wedge and orange slice placed beside it. Serve the El Mezcalero shot immediately so the mezcal is at room temperature, where its aromas and flavors are most expressive.
How to sip: Traditionally, mezcal is sipped slowly to appreciate aroma and flavor, rather than chased. For a shot-style experience, lick the Sal de Gusano rim, take the mezcal in a measured sip, and then bite the lime or orange slice to cleanse and contrast the smoky, earthy notes.