The Eat Retreat Anderson Valley Mezcalrita
My first foray into the larger culinary world outside of the kitchen I started cooking at was at Eat Retreat - an immersive weekend in the woods with about 35 folks from all corners of the food world. I was incredibly green, young, and had little confidence in what I was doing there. Seven years later, the folks that I met that weekend continue to be some of the most supportive, resourceful, fun, and incredibly people I know. This drink was made for a cocktail hour we shared on the dried out river bed of Anderson Creek one evening. Alyson Thomas of Drywell Art and Dafna Kory of INNA Jam put it together using our Piment d'Ville chile powder as the perfect rimmer to balance the smoky/lemony drink.
1 cup sugar
1 cup water
1 1/2 cup fresh lemon juice
1 wedge of lime
4 oz joven mezcal
2 oz fresh lime juice
2 oz lemon simple syrup
For the Simple Syrup
For the Mezcalrita
For the simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water. Bring to a boil over medium heat. Stir until sugar is fully dissolved. Remove from heat and let cook to room temperature. Once cooled, stir in 1 ½ cups of fresh lemon juice. Store in refrigerator for up to two weeks.
To make Mezcalrita: Wipe the rim of glass with a lime wedge. Pour a bit of Piment d’Ville on a small plate wide enough to fit the rim of the glass. Dip rim of cocktail glass into Piment d’Ville to coat. Plop some ice cubes into the glass.
In a shaker, combine mezcal, lime juice, and simple syrup. Fill with ice and shake until your hand is freezing. Strain into the ice filled glass.