Vanilla Mezcal Crema

One of the oldest and most infamous bottles in the Firewater Lounge is a 375 ml bottle of cheap Gusano Rojo (Red Worm) mezcal that actually had a worm in it at one time (eaten at Winterfest IX in 2002). Marish picked it up for us years ago and, although it is one of the first mezcals to be exported from Mexico, it's arguably one of the worst. That's not a slight to Marish- we asked him to get it because it had a worm in it, not knowing in our youth that good mezcals don't have worms in them.

The other thing about that bottle of Gusano Rojo is that it colored our idea of what great mezcal can be- smoky, elegant, and mysterious- as interesting as single-malt scotch or limestone spring water bourbon. Thankfully, in our old age (approaching 50!), we now know the truth about mezcal. It's really great.

The mezcal we're currently drinking is Del Maguey, made from the Espadin agave straight from Oaxaca. Del Maguey is making 'single-village' expressions from small Oaxacan hamlets that each have their own mezcal-distilling traditions. The mainstay for Del Maguey is Vida from the village of San Luis Del Rio and its tongue-blanketing sibling Crema de Mezcal.

As a fun project, we took the Crema and infused vanilla into it. Given that grade A vanilla is pricey right now, feel free to capitalize on some good grade B (cooking) beans. Here's our method.

Vanilla Mezcal Crema

12 vanilla beans, uncut, 5-7 inches
1 750 ml bottle of Del Maguey Crema de Mezcal

In a clean quart Mason jar, insert the vanilla beans. Pour in the mezcal; the spirit should reach just short of the jar's neck. Bend the beans so that they will stay under the surface of the mezcal; it may help to use two forks since the beans like to float. Lid the jar. Agitate the jar every week. Allow the vanilla to infuse for 4-6 weeks. Enjoy neat, with oranges, or in a cocktail.

Pittsburgh, Part 3

 After a night out on the town of Pittsburgh, it was time to head back to our hotel, the Omni William Penn Hotel. But that didn't mean the drinking was over! You see, we booked the William Penn for its downstairs bar, Speakeasy. Like the name implies, Speakeasy is a throwback to the Prohibition 1920s with its dark, cozy corners and classic cocktails mixed with local spirits.

Cindy started with a Michael Collins, a potent mixture of Jameson 12 year, Antique Decanter Pittsburgh Seltzer, and House Lemon-Maple-Birch Bark Sour with a Luxardo maraschino cherry on top. I went with a Peak Scotch, which is likely the only cocktail from Speakeasy that would be easy to pour at home with a suggested recipe below-

Drink: Speak Scotch
Establishment: Speakeasy
Location: Pittsburgh, Pennsylvania
First Connoisseur: Holly

1 part blended scotch (Speakeasy uses Chivas)
2 parts Pimm's
Orange oil

In an iced rocks glass, combine the scotch and Pimm's. Stir gingerly to lower the temperature and add a bit of melt water to the drink. Peel a swath of fresh orange peel. Express orange oil into the drink by squeezing the swath over the drink. Rub the swath's peel on the rim of the glass. Sink the swath completely into the liquid once it has completely expressed its oil.

For our nightcaps, we decided on Old Fashioneds. Speakeasy uses local spirits in their Old Fashioneds from Wigle Whiskey Distillery which is literally just across the Allegheny from Penn Brewery. Cindy ordered a Bourbon Old Fashioned which coontained Wigle William Penn Bourbon, orange bitters, and a rock candy swizzle stick. I elected their Gin Old Fashioned, a bright combo of Wigle Genever, muddled lime, maple foam, and lime zest.

The running total of my drinks in Pittsburgh-

-A Penn Pilsner
-A Penn Sour Stout
-A Japanese Garden
-A Manhattan Noir
-A Speak Scotch
-A Gin Old Fashioned