Ladera Taverna y Cocina’s Mezcolada makes a refreshing case for blenders.


Written by Shelby Moore Category: Drink Issue: April 2017
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Ladera Taverna y Cocina
8729 N. Central Ave., Phoenix

Triple-digit Sonoran heat or no, most of the best bars in the Valley have banned blenders from their countertops, citing incessant noise and the sugar-laden, headache-inducing stigma of margarita, daiquiri and piña colada mixes.

But past is prologue in the mixology game. With the Mezcolada, Ladera Taverna y Cocina, the latest offering from The Vig owner Tucker Woodbury, expertly combines smoky El Silencio Mezcal with freshly squeezed lime and pineapple juices, coconut and – wait for it – taps it directly from a fancy new slushy machine that whirs silently in the corner of the bar.

To make this desert-inspired riff on the tropical classic at home, you’ll have to dust off the noisy old Hamilton Beach in your cabinet. Combine 2 oz. of El Silencio Mezcal or Del Maguey Vida with  11/2 oz. Coco Lopez cream of coconut, 1 oz. freshly squeezed lime juice and 2 oz. fresh pineapple juice. Add a couple of dashes of Angostura bitters for a little spice. Blend with ice until the desired texture is reached, and serve with a lime wheel and a few extra dashes of bitters.

Now, that’s how you rehabilitate a blender.

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