Ahh, summer in Maine. There’s really nothing like it. Whether you enjoy time on a sandy beach, the granite coast, or along the edge of a pristine lake, a Maine summer is the reward for getting beyond Mud Season. And what better way to kick off summer than with some fun tequila cocktails.
Tequila is actually a variety of mezcal, which can be made from many varieties of the agave plant. Tequila, by law, is made only from the blue weber agave. It takes eight years for a piña (agave heart) to mature for harvesting; and agave is a one-time-only use plant. The various aging of tequilas ranges from Blanco (aged zero to two months) to Reposado (aged two months to one year) to Añejo (aged one to three years) and Extra Añejo (aged more than three years).
With mezcal, the piña hearts are charred and roasted in pits to impart a rich, smoky flavor. With tequila they are not, thus no smokiness. While mezcal and tequila aren’t distilled in Maine, our Maine bartenders are doing some creative things with these spirits. Sweet, spicy, bitter, smoky. These cocktails offer something for everyone.
- The Honey Paw in Portland has been hot since it opened in 2015. It has a short but uber-creative list of cocktails. The tequila cocktail on the menu is Strong Paw. This is smoky, mildly spicy, full of citrus, and not too sweet; a nice departure from many of the more classic margarita varieties. At first sip, the lime is prevalent but the touch of honey balances the tartness beautifully without adding much sweetness. Next you taste the tequila, followed by the mezcal, a smooth transition that doesn’t overpower the tequila. Then there’s a hint of spice that hits the back of the throat but doesn’t linger. The verdict is a nicely balanced cocktail.
- Fog Bar in Rockland won 2016 readers’ choice Best Cocktail Bar in Downeast Magazine. Bar manager Josh Cardoso said they regularly have nine specialty cocktails on the menu with names such as Stiggy Stardust, Red Leather Pants, and Above the Clouds (it would be fun to be a fly on the wall during those brainstorming sessions!). They are expanding to 12 for summer. One of the new cocktails is the Mezcalito. This cocktail has a light smokiness that doesn’t hit you in the face, with just a hint of sweetness. You really need to make a visit to experience Fog Bar’s creativity firsthand.
- Make your way down the Boothbay peninsula to The Thistle Inn in Boothbay Harbor. Owners Anya and Dick Reid are having a lot of fun with a great bar staff and a new cocktail repertoire. One of the creations has that fantastic sweet-spicy thing happening that’s become super popular. It’s the Habanero Watermelon Margarita. Before your first sip, the aroma fresh-cut watermelon entices you, followed by the mint and lime. The mint is a lovely unexpected treat. And the homemade hot sauce is killer. It’s a blend of hot peppers that offers just enough spice on the tip of your tongue, but doesn’t linger. For those spice junkies, ask the bartender to muddle some hot peppers.
- Next up is Northern Union, a wine-focused restaurant and bar in the seaside village of Ogunquit that definitely feels like it is also focused on mixing up an amazing array of cocktails behind the bar. Alongside the hand-crafted and locally sourced creations of Executive Chef Romann Dumorne, you can sip on the luscious libations of Tim Yee, known as “The Guy Behind the Bar.” We recently visited with Yee to sample his Corn Salsa Margarita and it was both unique and delicious.
- Edible Maine’s Dana Moos has added to this summer issue with a Smokin’ Bloody Maria. This is a twist on the classic with smoky mezcal and roasted jalapeño-infused tequila. It will make a great addition to your brunch cocktail repertoire.
