mezcal – Essential Homme Magazine

It’s Been A Long Week: Persephone Punch

Angelika Pokovba — Thu, 16 Jan 2020 22:00:36 +0000

January might have lingered around for too long, but mezcal is here to fix that!

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GEM & BOLT Unites Spirits and Sensory Celebration in Oaxaca

Angelika Pokovba — Tue, 07 Jan 2020 21:30:55 +0000

It is Mexico, after all, the sun shines and the agave grows. And mezcal is sacred.

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It’s Been A Long Week: Smokin’ Maid

Angelika Pokovba — Thu, 21 Mar 2019 20:00:32 +0000

We've got Mexico on our mind!

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It’s Been A Long Week: Smoke and Fire Margarita

Angelika Pokovba — Thu, 21 Feb 2019 22:00:39 +0000

Happy National Margarita Day!

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It’s Been A Long Week: Piña Sabbia

Angelika Pokovba — Thu, 06 Dec 2018 22:00:32 +0000

As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it. The romance of running away from New York’s cold

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Montelobos Is Releasing New Expression, Dubbed Tobalá

Alexandra Walser — Mon, 19 Nov 2018 14:57:55 +0000

Following his premium creation of Montelobos Mezcal Espadín, Dr. Iván Saldaña Oyarzábal has crafted a new and unique expression for Montelobos: Tobalá. Saldaña uses his expansive understanding of agave spirits and the traditions of Mezcal to transform Agave potatorum, commonly known as Tobalá, into an “ultra-pure expression of Tobalá flavors.” Montelobos Tobalá is similar to the already popular Montelobos Espadín, but

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It’s Been A Long Week: Zapotec Zombie

Angelika Pokovba — Thu, 27 Sep 2018 21:00:43 +0000

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Mezcal Bar Boozing in Oaxaca With Chef TJ Steele

Angelika Pokovba — Wed, 26 Sep 2018 14:00:24 +0000

In the city of Oaxaca in souther Mexico, one just doesn’t know where to begin with the region’s endless mezcal and mole lists—we narrow it down with the help of a chef. TJ Steele is the Executive Chef Claro, a Oaxacan-influenced restaurant in Gowanus that specializes in corn, barbacoa, consommé and an endless list of mezcals. Steele was the youngest executive Sous Chef at Union Square Cafe before a

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It’s Been A Long Week: The Jungle

Angelika Pokovba — Thu, 20 Sep 2018 21:00:01 +0000

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Exclusive Porto Alegre Cocktail Recipe from PUBLIC Hotel

Angelika Pokovba — Tue, 20 Mar 2018 20:44:36 +0000

Photo courtesy of Public Hotels. Since it opened shy of a year ago, Ian Schrager’s PUBLIC Hotel continues to dominate nightlife with its lively parties and location in the heart of downtown. One highlight is the hotel’s bar (1 of 3), Diego. The space is a mix of cozy and sexy, brought out by velvet

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