History

Mezcal is the smoke-roasted agave spirit of Oaxaca, with pre-Hispanic origins refined under Spanish colonial-era distillation. Santiago Matatlan east of Oaxaca is the World Capital of Mezcal, with more than 200 registered palenques. The 2026 Feria Internacional del Mezcal runs July 17-28 and the Mezcaloteca on Reforma is the appointment-only library tasting room with 100-plus family-producer mezcals, opened in 2010.

Make it at home

Yield Serves 1 cocktailHands-on 5 minTotal 5 minDifficulty Easy

Ingredients

  • 50ml mezcal joven (Espadin recommended for cocktails)
  • 25ml fresh lime juice
  • 20ml agave syrup
  • Sal de gusano (worm salt) for the rim
  • Orange wheel

Method

  1. Rim half a coupe glass with sal de gusano.
  2. Shake the mezcal, lime juice and agave syrup with ice 12 seconds.
  3. Strain into the coupe.
  4. Garnish with an orange wheel.

Tip from the editors. For a true mezcal-only tasting, pour 15ml neat at room temperature and sip slowly; ice and citrus mask the smoke.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat mezcal

Mezcal in Oaxaca

Mezcaloteca ★ 4.7

Mezcal tasting library (appointment-only)centro-historico

Mezcaloteca on Reforma is the appointment-only library tasting room with 100-plus family-producer mezcals, opened in 2010 to educate palates on traditional.

Signature drink: Five-mezcal educational flight

Food: Water and dry snacks

More cities are in research. Want mezcal covered somewhere specific? Tell us where you want to eat.

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