Mezcalito, Touché Hombre’s sister venue, focuses almost exclusively on mezcal. The often-smoky spirit is produced in Mexico by harvesting the piña (heart) of the agave plant and cooking it in the ground before fermentation. Hundreds of different agave species – and zealously kept family-recipes – mean that no two mezcals are the same. Mezcalito offers up 65 varieties and counting.
Although Mezcal is traditionally served straight with sliced oranges or lemon, the cocktail list proves the spirit deserves to be played experimented with. There’s the playful Salma Hayek, a smooth-drinking blend of Tapatio Blanco, coconut and pineapple. Another highlight is the Jaliscan Negroni, which swaps swapping gin for Tapatio Anejo and adding adds in cardamom tincture for good measure.
The Touché Hombre kitchen does double-time for Mezcalito. It delivers spicy, shareable Mexican comfort food that importantly can be eaten one-handed. The chilaquiles, tacos, dips and chicken wings are perennial favourites.
Like its older sibling, Mezcalito eschews kitschy Mexican stereotypes in favour of a cantina fit-out that evokes Mexico City in the ‘’70s. Columns are plastered with band posters of Mexico’s rock icons, and there’s live mariachi every Friday. Painted Aztec motifs on the brick walls watch over the floor space, which is dotted with simple wooden furnishings and comfortable couches.
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