What Is Mezcal, and Why Is It Used in Smoky Cocktails?

Mezcal is a uniquely expressive spirit distilled from agave, with production deeply rooted in Mexican tradition. Unlike its more famous cousin tequila—which must be made from blue agave and follows rigid regulations—mezcal can be crafted from over thirty varieties of agave, lending remarkable diversity to its flavors and aromas. Its bold, smoky notes are instantly recognizable and make mezcal a standout ingredient in modern and classic cocktails alike.

How Mezcal Is Made

The distinct smoke associated with mezcal begins during its production. Traditional mezcaleros roast agave hearts (piñas) in underground earthen pits lined with wood and hot stones. This slow roasting infuses the agave with deep, wood-fired flavors. Once roasted, the agave is crushed—often with a stone wheel called a tahona—and then fermented and distilled, sometimes in small clay or copper stills, preserving rustic flavors.

Mezcal can be made from multiple agave species, unlike tequila’s single-agave rule.
The roasting process imparts the spirit’s signature smoky aroma and taste.
Small-batch production methods keep many mezcal brands artisanal and expressive.

Why Bartenders Use Mezcal in Smoky Cocktails

The unmistakable smoke in mezcal is the result of earth-pit roasting, and it has become a signature characteristic for cocktail enthusiasts. Used well, mezcal adds depth, intrigue, and a lingering savoriness to drinks that might otherwise taste familiar. The use of mezcal in smoky cocktails is not just about making drinks taste ‘burnt’—instead, skilled bartenders leverage its grassy, mineral, and peppery notes to construct well-balanced, multilayered flavor experiences.

Enhances complexity: Mezcal’s smoke interplays with sweet, sour, or bitter cocktail elements for a more nuanced drink.
Signature ingredient: Essential for modern classics like the Mezcal Margarita, Naked & Famous, and Oaxaca Old Fashioned.
Pairs with bold flavors: Acidic citrus, spicy chili, or earthy herbs harmonize well with mezcal’s toastiness.
Low amounts add subtle smoke: Even swapping just 15 ml of mezcal into a traditional cocktail can transform its aroma.

Classic Smoky Cocktail Example: Oaxaca Old Fashioned

The Oaxaca Old Fashioned made the case for mezcal as a serious cocktail ingredient and remains a staple at bars worldwide. It’s an adaptation of the original Old Fashioned, swapping part of the whiskey for mezcal, layering smoke and spice into every sip.

45 ml reposado tequila
15 ml mezcal
7.5 ml agave syrup (1:1 mixed with water)
2 ml Angostura bitters

Add all ingredients to a mixing glass with ice.
Stir for 20 seconds until well chilled.
Strain into a rocks glass with a large ice cube.
Garnish with an orange twist.

oaxaca old fashioned cocktail with orange twist

Choosing the Right Mezcal for Cocktails

Not every mezcal works for every drink. For cocktails, bartenders often favor joven (unaged) or lightly aged mezcals made from espadín agave, which balance smokiness with earth, fruit, and pepper notes. Avoid heavily aged (añejo) or aggressively smoky bottles unless the drink calls for an assertive style.

Look for joven or espadín-based mezcals as a starting point.
For subtle smoke, blend mezcal with other spirits like tequila or rum.
Taste before mixing: Some artisanal mezcals may overpower milder cocktail components.