With succulents lining the wall, rattan lamps hanging from the ceiling and colourful alebrijes watching over, Kol Mezcaleria (found underneath Michelin-starred Mexican restaurant Kol) is a moody beach bar-esque place designed to emanate the mezcal bars of Oaxaca. Its cocktail menu is compact. Drinks come in twos, each pair attached to one of five flavour profiles, like coffee and woodruff, corn and chamomile or sorrel and hop. For each combination you can choose from a mezcal-based drink (negronis and old fashioneds are both given an agave twist) or one with other Mexican-made spirits like Abasolo corn whisky or Paranubes rum. To satisfy any ‘little cravings’, an antojitos menu serves standout small plates like wagyu beef tostada and churros with mezcal mousse and pork crackling.
Order this
The ‘Hot and Cold’ is a thick, caramelly concoction. Made with Dangerous Don cafe mezcal and topped with an indulgent sheath of woodruff and white chocolate cream, each refreshingly cold sip is rounded off with a warming smoky kick. Best had at the end of the evening.
Time Out tip
It’s not on the menu, but Kol Mezcaleria does do a signature margarita. Rather than the standard combo of triple sec and lime, Kol’s version blends tequila with verjus, yuzu sake and Muyu chinotto (a more herbal, acidic alternative to triple sec).