MEET MEZCAL
Tequila’s smoky cousin is making a splash in drinks at the resort.
La Maria,
a bloody
mary with a
mezcal base
kiln during the drying process of the barley.
Smoky flavors can be an acquired taste, so Lane
urges caution as well as a lot of trial and error.
“Balance is very important when you are introduc-
ing smoky flavors; too much and it’s overpowering,”
he says. “If I am creating an Oaxaca Old-Fashioned,
then I would look to put a half ounce of mezcal
to one-and-a-half ounces of tequila. This way, you
get a smoky, spirit-forward drink where the smoky
While mezcal and tequila are both made from agave, they differ in
that tequila must be crafted from Blue Weber agave, while mezcal can
be made from over 30 varieties. The smokiness comes from the process
of burying agave hearts in earth pits, where they slowly roast over hot
rocks before being crushed, fermented and then distilled. Mezcal can
be clear, golden or amber. It is classified by age and it’s common to see
single-village varieties.
For example, Monarch Beach Resort serves Del Maguey, a single-
village variety, as well as Sombra, an artisanal 100% espadin agave mez-
cal handcrafted in Santiago Matatlan, Mexico. Originally, mezcal was
sipped straight, but, recently, it has seen a bit of a renaissance and is
often substituted in cocktails like daiquiris or margaritas. Drinking mezcal
is also environmentally friendly: The byproducts are often upcycled into
adobe bricks to build homes. Plus, the production process brings valu-
able employment to people in local communities who hand-harvest on
the slopes of the Sierra Norte region of Oaxaca, Mexico.
flavor doesn’t dominate the palate.”
Lane also has some suggestions for how to pair
these cocktails with the eatery’s Bourbon Bites
bar menu: “Look toward the earthy tones of the
duck fat fries or the [Brussels] sprouts with the
ever-changing refreshing elements, including
sliced apples that pair with the citrus-lime glaze,
or the Bourbon Chocolate Bar, [which is] rich
and indulgent.”
The S’mores Aroma Experience dessert at AVEO Table + Bar
SMOKE-INFUSED SIPS AT SOMBRA
Sombra is the resort’s poolside cantina and
kitchen, which serves up authentic, fresh Mexican
food and drinks to guests lounging in the lux-
urious cabanas or seated at tables overlooking
the pool area. Additionally, its lively hand-
crafted cocktail list is full of smoky flavors. For a
flame-inspired margarita, try the Sombra Smoky-
Rita made with mezcal. According to mixologist
Scott G. Sieverts, who recently moved from
Sombra to Monarch Bay Beach Club, there are
three important things to consider when making
this cocktail. First, the quality of the agave syrup
is critical to get an authentic flavor. “Opt for an
organic agave syrup like Monin; some can be very
sweet and a little processed tasting. … Shake the
mixture for at least 60 seconds to allow the agave
to solidify, and use a high-quality mezcal like
Sombra,” Sieverts says.
Sieverts also addresses the question of whether
or not to add salt or Tajín seasoning to the glass
rim. The answer: It’s a personal choice, but many
believe it makes the sweet and sour flavors zing a
little while reducing any bitterness. According to
Sieverts, “One in four [guests] now opt for a Tajín
rim on their margaritas, which works for those
looking for a little more spice as well as a hint of
citrus from the dehydrated lime.”
Another favorite to be sipped while enjoying
time by the pool is the La Maria, a new take
on the classic bloody mary that substitutes the
vodka for mezcal, giving it a subtle smoky flavor.
Whether you prefer a more discrete taste or a
powerful punch, there are no smoke and mirrors
when it comes to these on-property sips and bites;
just the former.
MONARCHBEACHRESORT.COM
25