This month Ojo De Tigre Mezcal Artesanal hosted a dazzling event with a curated cocktail tasting experience and intimate dinner at Tán / Lúm in New York City. The exquisite night was magically guided by agave expert and Ojo de Tigre brand ambassador Ninotchka Gandulla.
Each splendid moment at the luxurious affair was sophisticated and thoughtful. The versatility of Ojo de Tigre Mezcal is what made it a grand night in the city. It is an approachable brand that does not intimidate that everyone loves. Whether you are new to mezcal or someone who simply adores the unique spirit, you find that this embraces your palate like a warm hug. It is like being with family. A blend of Espadin and Tobalá agave makes for a well-balanced presentation without an overpowering smokiness often found in mezcal. There are well-balanced hints of brown sugar aroma mixed with tantalizing notes of fruit of peaches and plums.
Making the brand special is how the agaves are cooked in an underground pit. They are milled with a tahona and then double distilled in a copper alembique still. Produced by Casa Ausencio León in Tlacolula De Matamoros, Oaxaca with a collaboration with celebrated Mexican actor and producer Luis Gerardo Mendez, Pernod Ricard has also helped shape the brand and given it a rather elevated status in the drinking community.
It was a breathtakingly beautiful vibe on a night that served an incredible meal of Short Rib al Carbon and Seafood Enchiladas followed by a sweet dessert of Tan Tres Leches. The night showcased so many splendid cocktails including the Coco Hunter with Ancho Reyes Chile Liqueur and La Fortuna infused with cinnamon and Coffee Liqueur. Make your own magic at home with these other joyous marquee delights.
Pink Tiger Paloma
Dazzle your friends by making a bubbly brunch cocktail where the citrus and fruity notes of Ojo de Tigre Mezcal express festively.
Ingredients
1.5 oz Ojo de Tigre Mezcal
0.5 oz Lime Juice
4 oz Pink Grapefruit Soda
Highball Glass
Garnish Lime Wheel
Method
Build all ingredients over ice in a highball glass and stir to mix. Garnish with a grapefruit slice or lime wheel.
Ojo de Tigre Neat Serve
- 1.5 oz Ojo de Tigre Mezcal
- 2-3 Slices of pineapple or watermelon
- Chile Worm Salt or your favorite flavored salt!
Method
- Serve mezcal neat, preferably in an Ojo de Tigre Copita.
- On a separate wooden board or dish, serve fresh pineapple slices and sal de gusano (Oaxacan chile worn salt) to accompany slow sips.
