This Wednesday, join us for a Mezcal tasting at our Online Immersion

When we talk about “Immersion”, we mean diving into the language as well as into its culture. Experiencing important bits of a country’s traditions can enhance language learning and that’s why at our Fluenz on-site and Online Immersion we constantly offer events that we know will stimulate and accelerate your Spanish journey. What’s more, we know that mixing in a little pleasure makes learning all the more fun. 

What could be more exciting than an online mezcal tasting after an intense and productive day of Spanish?  This Wednesday, October 14, Jorge Fitz —a designer, chef and culinary historian with tremendous knowledge of Mexican spirits—will guide us in this one-hour event, where you’ll learn a bit about what makes Mezcal so special while preparing some amazing cocktails. 

We recommend you have one bottle of Espadín mezcal. The espadín is a variety of agave. We will only be tasting this variety, but if you’re a mezcal enthusiast, you’re welcome to bring along other special (i.e. wild agave) bottles. It will be exciting to learn what other varieties you like and you’ll be able to share with the group… perhaps also in Spanish?

Tasting mezcal calls for a specific type of glass. We don’t recommend snifters or shot glasses. If you don’t have mezcal glasses or copitas, we suggest you use espresso cups.

Also, you’ll hopefully be able to find “Sal de Gusano” a.k.a. Agave Worm Salt—optional—if you do, make sure you also get a couple of oranges. Have them sliced in thin wedges.


Smokin’ Aces

Makes 1 drink

1 oz espadín mezcal

1 oz plata tequila

2 oz pineapple juice

1/2 oz Lillet Blanc

1/2 oz agave syrup

1/2 oz lime juice

Method: shaken

Glass: coupette

Garnish: pineapple leaf – optional


Café de Olla

Makes 1 drink

1.75 oz espadín mezcal

1/2 oz Kalhúa

3/4 oz piloncillo raw sugar syrup*

3/4 oz almond milk

1/2 oz cold brew coffee

Method: shaken

Glass: high ball

Garnish: pan dulce Mexican pastry, like a concha – optional

*To make the piloncillo syrup, dissolve the piloncillo in hot water in a 1:1 ratio. Allow to evaporate for 5 minutes on low. Cool, bottle and keep refrigerated. Alternatively, try it with light molasses.


Mezcal Negroni

1 oz espadín mezcal

1 oz Campari

1 oz sweet vermouth

2 dashes orange bitters

Method: stirred

Glass: old fashioned

Garnish: orange peel

Join us for this FREE event by registering here, and if you can’t, check out our other October events.