Spinning Top
Trompo Zacatecano
Serves 1 Preparation Time: 5 minutes Can be made up to 12 hours ahead, covered, and refrigerated
I was introduced to this drink when we took a vacation in Zacatecas, a state in northern Mexico full of old silver mines, cowboys, burnt-red earth, and more couples of all ages kissing in public than I have ever seen in my life.
A waiter in a restaurant enthusiastically delivered the drink to my table after I asked for the most local and traditional thing he could serve. It takes its name from a trompo, a spinning toy popular in Zacatecas. Presumably that’s because the mezcal can make your head whirl and spin, although I think maybe it’s because so many people in Zacatecas are dizzily in love.
- Kosher or coarse sea salt for coating the rim of the glass
- ¼ fresh lime
- 3–4 ice cubes
- 2 ounces (¼ cup) mezcal or tequila
- ¾ cup grapefruit soda, such as Fresca
- ¼ cup pineapple juice
- 1–2 fresh mint leaves
- Spread the salt on a small plate. Rub the lime wedge around the rim of a glass and gently dip it into the salt to coat.
- Add the ice cubes to the glass, then pour in the mezcal, grapefruit soda, and pineapple juice; stir gently. Tear the mint into several pieces and drop the pieces into the glass, stirring gently so they release their flavor into the drink. Serve.
MEXICAN COOK’S TRICK: You can give the drink a kick as I like to do by rimming the glass with lime and Salty, Sweet, and Spicy Chile Powder or store-bought Tajín.