Newsletter 42: Ilegal Mezcal

THANK YOU to all members who made it out to our September meeting! Thank you to our hosts, Chapter One: the Modern Local, who lent us the Red Room for the evening and provided great drinks and awesome food! And thank you to both Marco Ramos and Gilbert Marquez from Illegal Mezcal who shared a hilarious slide show and lead us through “a taste of Mexico” featuring not only their wonderful mezcal but also raicilla, bacanora, sotol and Tapatio Tequila!

Special guests, Dave Lieberman, food writer for OC Weekly and Delilah Snell, Master Food Preserver, owner of The Road Less Traveled and founder of Patchwork Edible dazzled us with a special presentations on citrus and food preservation. I for one expect to see an explosion of finger lime cocktails at Orange Counties craft bars! Here are the specially prepared hand outs from their presentations: Citrus Guide and Preserves Guide!

The recipes from the meeting:

“Agua Fresca” Punch
by Drew Tripp
Ilegal Joven infused with Tuscan Cantelope and Vanilla Bean
Lime Juice
Simple Syrup

Monkey Party
by Drew Tripp
1oz Ilegal Joven
1oz Looza Banana
1/2oz Stroh 80
1/2oz Simple Syrup
1 bar spoon St. Elizabeths Allspice Dram
1 Egg White
Method: Hard shake dry for 20 seconds. Add ice. Shake hard for 20 more seconds.

Ilegal Cocktail
by Gilbert Marquez
2 oz Ilegal Joven
1 oz Lime
1 oz Nopal Syrup*
1 barspoon Habanero Preserve
Sal de Hoja de Elote Cernada Rim**

*Nopal Syrup: Equal parts Mexican Flat Cactus Puree and Simple Syrup
**Sal: 3 parts kosher salt, 1 part charred corn husk

Our next meeting will be Monday, October 7th at 7pm with Travis Tidwell from International Beverage Co. As we’re moving into the holiday season, there’s no better time for Scotch whiskies! Ever had  Bunnahabhain, Deanston, Tobermory, Ledaig, Black Bottle or Scottish Leader? Well, you’re in for a treat!

We will be visiting a first time host in Fullerton for this meeting, as always RSVP swiftly to secure a spot before we reach capacity.

To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 35. So get your RSVP in early and send it to if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 35 responders.

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