The Topolobampo Cocktail

This is the marvelous drink we had at Topolobampo in Chicago. Oh, that mezcal … wonderful, wonderful stuff, artisanally made in Oaxaca, Mexico, and one of several varieties under the Del Maguey label, each from a different village and each with its own character.

This went right onto our home cocktail menu, but I felt compelled to rename it. Topolobampo has made a world-class drink but with a garden-variety name (and as it doesn’t have any triple sec in it, it’s technically not a margarita anyway). I decided to rename it after the restaurant.


Topolobampo Cocktail
(Adapted from the “Mezcal Margarita”, Topolobampo Restaurant, Chicago)

1 ounce Del Maguey Single Village Mezcal, San Luis del Rio.
1/2 ounce Don Pedro Mexican brandy.
1 ounce fresh lime juice.
3/4 ounces simple syrup.
3 dashes Peychaud’s Bitters.
Coarse salt.

Moisten the outer rim of the glass and dredge through salt.

Combine all ingredients with ice in a cocktail shaker and shake until ice cold.
Strain into prepared glass, garnish with a lime wedge.

This is a complex and wonderful drink … you’re gonna love it.