Mezcal

From margaritas to body shots, tequila has played an unforgettable role in America's drinking history. But let's face it: how much do you really know about this spirit? I'll be the first one to admit: I knew nada.

Thankfully, Ryan Fitzgerald, tequila expert and bar manager at Beretta, led me through a crash course on tequila, complete with flight tastings and all. Two hours later, I felt equipped with all the knowledge I needed to dive right into tequila appreciation. The basics of tequila — where it comes from, the way it's made, and how to taste it — when you read more.

If you hadn't noticed already, I'm a little obsessed with tequila these days. During San Francisco's Cocktail Week, I got educated on the basics of tequila by expert Ryan Fitzgerald and was swiftly convinced that there were numerous reasons why America should be drinking more tequila. But beyond that, I also garnered a number of surprising facts about the Mexican spirit. See the shocking facts — I guarantee they'll surprise you, too — when you read on.

If you've never sipped mezcal before, I recommend you get your hands on a bottle of Ilegal. Made from the agave of Oaxaca, mezcal is like tequila's smoky cousin; Ilegal's offering, while smoky, is extremely sippable. It's enjoyable on the rocks and great in a cocktail. To experiment with mezcal, start with this drink: a delightful blend of potent mezcal and refreshing apple cider. Lime juice and Cointreau make the libation balanced in both acidity and sweetness. The combination of apples and ginger gives the drink a seasonal feel that's enhanced by the warming quality of the mezcal. Interested in the recipe? Keep reading.

• The time has come to embrace mezcal, tequila's smokier little brother. — New York Times
• Evidence that farm-to-fork has gone big: Sotheby's is auctioning vegetables. — Wall Street Journal
• Fresh fruit is the new star of upside-down cakes. — Los Angeles Times
• Simple rules for buying and cooking corn. — Chicago Tribune
• Lighter, less alcoholic naked Chardonnay beats the Summer heat. — Washington Post
• Must make: Trimmed-down eggs Benedict with a Greek yogurt sauce. — Boston Globe
• Which company makes the best Fudgesicles? — San Francisco Chronicle

Source: Flickr User Dave Stroup