By Robert Ramsey — Chef-Instructor, Culinary Arts

Earlier this year, on a trip to Guatemala, I found myself sitting in the secret tasting room of a local mezcal producer in the colonial town of Antigua. My friend Adam and I had walked through a bookstore, which opened into a bar, then crawled through a tiny door in the back and perched on low stools. There, we sampled tastes of the smoky and complex tequila derivative, mezcal, poured by an exceptionally knowledgeable barkeep. Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible volcano hiking, and the relaxing and inspiring Lake Atitlan. With each adventure in the beautiful country of Guatemala, new flavors emerged.

mezcal carrot cocktail

Mornings started with local coffee, as this region is known for producing some of the world’s finest. Refuge Coffee Bar offers one of the purest tasting cold brews I’ve ever experienced. For lunch, we hit the city market, where you can find everything from fried chicken to street tacos to hearty, local stews. I couldn’t get enough of the different takes on ceviche, a local specialty served in abundance — with fresh fish, shrimp, crab, chilis, onions, lots of lime and a surprising amount of worcestershire sauce — an interesting local twist. It was both delicious and refreshing in the Central American heat.

At night, the city really comes alive. The market in the city’s Plaza Mayor, or central square, is teeming with vendors offering every variety of local cuisine — tasty horchata, tortas bursting with grilled meats, avocado and spices, pupusas with black beans and tacos, tacos, tacos. The intoxicating smells were accompanied by upbeat music, the sounds of local children playing and the postcard-perfect scenery of Spanish colonial churches framed by ominous volcanoes. In Antigua, every night is a celebration.

My favorite meal of the trip was the least expected. The mission was to reach the top of Vulcan Acatenango, a 13,000-foot volcano with sweeping vistas of Guatemala and its neighboring, active cousin, Vulcan Fuego (the most active volcano in the world). I left Antigua and embarked on a series of rides and transfers on the infamous Guatemalan “chicken buses,” which involved sprinting and hurling myself into a moving bus. I made arrangements to set out from the base of Acatenango with a local named Jaime. We arrived at Jaime’s family’s picturesque and ancient-seeming farm in the rolling foothills of Acatenango. It was here that his mother prepared a simple but perfect meal: scrambled eggs from the chickens running at our feet, homemade tortillas from the maize covering the hillside, and rich, smoky refried black beans with a depth unmatched by any other beans I’ve ever tasted. Slow-simmered over a wood burning stove, I imagined the beans had been continuously cooking for countless generations — at least they tasted that way. It was the perfect, rib-sticking last meal before the two-day hike to Acatenango’s lofty crater.

chicken bus

One of the Guatemalan “Chicken Buses”

Vulcan

Vulcan Acatenango

Chef Robert Ramsey

Chef Robert pictured left with his friend Adam

Inspired by this incredible trip, I developed a subtly sweet, intensely smoky and moderately spicy mezcal cocktail. (Pro tip: It’s best made with Ilegal Joven, the youngest of the mezcals we sampled on that gorgeous night in Antigua.) I approached this recipe as if I were building a dish. I started with the mezcal, which is a little savory and a lot smoky. By infusing the mezcal with the fruity heat of the jalapeño pepper, I created a base that needed balance in the form of sweetness (agave nectar) and sourness (lime), and is rounded out by the earthy, vegetal depth of carrot juice. I call it the “Antigua Elixir.” Each sip brings back memories of cool evenings on the shore of Lake Atitlan, where my last magical days in Guatemala were spent.

mezcal carrot cocktailAntigua Elixir

For the cocktail
Servings: makes 1 cocktail

Ingredients:

3 ounces carrot juice
1.5 ounces Jalapeño-Infused Mezcal (recipe below)
1.5 ounces lime juice
1 ounces agave nectar
Ice
1 lime wheel, for garnish
Smoked Paprika Salt (recipe below), for garnish

Preparation:

  • Rub the rim of a rocks glass with the lime wheel to wet it. Turn the glass over and dip it into the paprika salt to coat the rim. Fill glass with ice and set aside.
  • Fill a cocktail shaker with ice and pour in the carrot juice, mezcal, lime juice and agave nectar. Shake vigorously for 15-20 seconds, until the outside of shaker is frosty. Strain into a rocks glass and enjoy.

For Jalapeno-Infused Mezcal
Yield: makes enough for about 4 cocktails

Ingredients:

1 jalapeño, chopped (with seeds)
1 cup mezcal joven

  • Combine the mezcal and chopped jalapeño in a nonreactive container (a mason jar works well) and let the flavors infuse for at least one hour. Note: you can infuse for longer, but the longer you infuse, the spicier your mezcal will be — taste and infuse to your liking.
  • Strain through a fine mesh cocktail strainer. Reserve.

For Smoked Paprika Salt
Yield: makes enough for about 4 cocktails

Ingredients:

2 tablespoons kosher salt
2 teaspoons smoked paprika

Preparation:

  • In a small bowl, mix the salt and paprika until evenly combined. Spread the mixture on a small plate and reserve for cocktails.

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