Listen to Episode 85: Mezcal & Bar Caló with Jeremy Simpson
This week on the Bit by a Fox Podcast we are talking all things Mezcal – the wild and smoky, and often misunderstood cousin of tequila.
My guest is Jeremy Simpson, the General Manager and Beverage Director at Bar Caló, an acclaimed mezcaleria, cocktail bar, and restaurant in the heart of Los Angeles’ Echo Park neighborhood.
Leading Bar Caló’s mezcal heavy bar program, which features over seventy different mezcals Mfocused on small producers and Mexican owned palenques, has made a mezcal expert out of Jeremy, as well as a passionate advocate of small batch agriculture and time-honored traditional techniques.
Join us as we dive into this extraordinary Mexican-made agave spirit.
This week’s featured cocktail is Jeremy Simpson’s Aqua del Rancho currently featured at Bar Caló in Los Angeles:
Aqua del Rancho
Rayu Espadin Mezcal
Fee Brothers Cherry Bitters
Bottle of Topo Chico
sprig of mint
Open Topo Chico, dump out 2 1/2 ounces, in the bottle add 1/2 ounce of fresh lime juice, 2 ounces of mezcal, 4-5 dashes of cherry bitters, add mint garnish and long straw, and enjoy!
Photographs by Stan Lee