In Oaxaca (wah-HAH-kah), mezcal is much more than a spirit; it is the very breath of our land. It is the drink of weddings, of mourning, and of the long sobremesa—those hours spent talking around the table after a meal has ended. When I moved to the busy streets of Mexico City, I found myself enchanted by the vibrant aperitivo culture of the city’s terraces, but my palate always searched for the deep, earthy soul of my home.

This Mezcal Aperol Spritz is my bridge between those two worlds. It is a unique entry in the world of Mezcal fusion drinks, marrying the sophisticated, botanical bitterness of a classic Italian spritz with the artisanal smoke of a traditional Mezcal Espadín. It is bright enough for a hot afternoon in the plaza, yet complex enough to command respect.

The Soul of the Agave: Choosing Mezcal for Oaxacan Cocktail Recipes

In Mexican kitchens, we treat our ingredients with a deep reverence for the people who produce them. When you select your mezcal, look for the word Artesanal on the label. This tells you that the agave hearts were roasted in earthen pits and distilled by palenqueros (distillers) using methods passed down through generations.

For this cocktail, I specifically chose Espadín. It is the most common agave, but its profile is perfect for mixing. It offers a clean ahumado (smoky) note and a hint of green herbs that stands up beautifully to the bold, orange-hued bitterness of Aperol.

The Art of the Escarchado: A Tajin Rim Spritz

In Mexico, we never just “salt a glass.” We create an escarchado (es-kar-CHAH-doh), a decorative and flavorful “frosting” that prepares the palate for the first sip.

My abuela taught me that to wake up the soul of a dried chili, you must give it the gift of heat. We use a technique called tatemado—lightly toasting the guajillo chili on a dry comal or skillet. You will know it is ready when the kitchen fills with a scent that is both sweet and leathery, like sun-dried fruit. This toasted chili powder, when mixed with salt or Tajín to create a Tajin rim spritz, creates a bridge of flavor that connects the smokiness of the drink to the citrus on the rim.

Tips for the Perfect Spritz

• Respect the Bubbles: In Mexico, we take pride in our patience. When you add the Prosecco, do not stir it aggressively. A single, gentle fold is all you need to marry the flavors. For more techniques, check out these best Aperol Spritz recipes.
• The Lime Secret: Never use water to wet the rim of your glass. The acidity of a fresh lime wedge acts as the perfect adhesive for the chili-salt, and it provides a necessary bright “pop” that cuts through the mezcal’s depth.
• Serving: This drink is the perfect companion to salty antojitos (street snacks). I love serving this alongside fresh totopos, Oaxacan-style treats, or even a few slices of Oaxacan string cheese (quesillo).

This drink is a celebration of where I come from and where I am now. It is a smoky summer cocktail that is bitter, sweet, and bright—just like an afternoon in the heart of Mexico. ¡Salud!