Quick Step

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Cocktail History

The Quick Step is a modern cocktail that was created in 2015 by Natasha David at her former bar Nitecap in New York City, New York. The recipe first came to be during a time when mezcal and peach were popular ingredients in cocktails and is meant to be a agave-based twist on the Gin Martini. This version calls for both mezcal and pepper-infused tequila as the base spirits and pairs them with blanc vermouth and peach liqueur.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. We used Rayu Espadín Mezcal because it has light yet complex smoky taste with notes of tropical fruit. For a mocktail version of this drink, try MONDAY Zero Alcohol Mezcal in place of the mezcal.

Blanc Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Dolin Blanc Vermouth de Chambéry because it has a light and airy flavor profile with notes of Alpine herbs. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Dry in place of the blanc vermouth.

Jalapeño Tequila: This is a spirit made with jalapeño peppers, unaged agave, and water. We used Dulce Vida Spirits Organic Tequila Blanco infused with jalapeño peppers. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Agave Blanco Spirit infused with jalapeño pepper in place of the tequila.

Crème De Pêche: This is a liqueur made with heirloom peaches, spices, sugar, and alcohol. We used Giffard Crème De Pêche De Vigne because it has a fresh and pleasant stone fruit flavor. For a mocktail version of this drink, try Monin Premium Peach Syrup in place of the peach liqueur.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.

Tasting Notes

The Quick Step has an earthy mezcal aroma and a vegetal taste initially, which then evolves into the flavors of semi-sweet vermouth and light fruitiness before leaving a lingering jalapeño spice behind.

Our Opinion of This Cocktail Recipe: This one had us pretty divided, and even though Kendall did praise the Quick Step for the way it mixed flavors, she couldn’t quite stomach its booziness. Alex quite enjoyed it though, and while he remains a staunch Gin Martini enthusiast, he could see himself having this as nightcap after a meal of Mexican food and some Margaritas.

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Alex’s Take: ⭐⭐⭐⭐
“If one were to whip up a Martini and make it Mexican, this is about as close as one could get. The drink—crystal clear and smooth—features not the harsh and glacier-cold, herbal quality of gin but the unexpected smoky flavors of mezcal. Backing them up, like the dry vermouth would, is a semi-sweeet blanc vermouth but, more prominently, touches of peach, and the whole thing finishes with a sharp, lasting jalapeño spice. This recipe is just as serious as the Martini but with a south-of-the-border flair, and while its flavors won’t be for everyone, this contemplative sipper should certainly appreciate its combination of ingredients.”

—

Kendall’s Take: ⭐⭐
“This cocktail certainly has its merits, and I appreciated what Natasha David managed to do with a Martini-style cocktail that called for mezcal and spicy tequila in lieu of gin and vodka. That said though, this was much too strong on the alcohol flavor for me to truly enjoy it. I could tell upon first sip that I probably wouldn’t be able to swallow it without wincing a bit, and that’s exactly what happened. If you’re already familiar with Martinis or you’re feeling brave, take my experience with a grain of salt and give this one a try. It is very unique.”

Recipe

This cocktail recipe was adapted from Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.

Sale

Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]

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AuthorMezcal + Tequila Cocktails

Make It a Mocktail: Use MONDAY Zero Alcohol Mezcal in place of the mezcal, Lyre’s Non-Alcoholic Apéritif Dry in place of the blanc vermouth, Lyre’s Non-Alcoholic Agave Blanco Spirit infused with jalapeño pepper in place of the tequila, and Monin Premium Peach Syrup in place of the peach liqueur to try a booze-free version of this drink.

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More Mezcal Cocktails

If you like this mezcal-based cocktail recipe, here are a few others we’ve tried that you may enjoy:

The Marriage of Maguey: A mezcal and tequila cocktail made with coffee chocolate liqueur, orange curaçao, and agave syrup

Mezcal Mule: A mezcal cocktail made with ginger wort, lime juice, passion fruit purée, agave syrup, cucumber slices, candied ginger, and Tajín

Sforzando: A rye and mezcal cocktail made with Bénédictine, xocolatl mole bitters, and an orange twist

Old Grampian: A Scotch cocktail made with honey syrup, Angostura aromatic bitters, orange bitters, and an orange peel

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