Last Sunday (June 16, 2019, which also happened to be Father’s Day), we made our mezcal debut at Colonia Verde’s sold-out Sunday Asado.  Although the event was only three hours long, the turnout, incredible energy and all-around good vibes were free flowing and permeated Colonia’s Verde lovely Brooklyn backyard from the get-go.  We had a blast, and cannot wait to return for another Asado!

For those not familiar, Colonia Verde is a Latin American-inspired restaurant in the heart of Fort Greene, Brooklyn.  Their Sunday Asado series invites badass chefs and grill masters (not just from NYC, but from all over the world!) to take over their lovely backyard for one Sunday afternoon.  Think no-frills family BBQ.  Conviviality.  Neighbors.  Friends old and new.

Chef Chris McDade, who runs Popina in Redhook, Brooklyn, was the guest chef behind the grill at this particular Asado.  Chris got his chops at Maialino restaurant.  Now he combines that classic Italian schooling with his Southern roots!



Guess what goes like a dream with perfectly grilled pork chops, golden charred elotes, and savory beans with burnt ends?  Mezcal!

Yuan Ji, co-founder of Erswhile Mezcal, at Colonia Verde’s Sunday Asado. [Photo by Liza de Guia, Food. Curated.]

In addition to Erstwhile’s signature Velociraptor cocktail (more on that in a moment), we poured three mezcals from the Erstwhile line, all of which are available by the bottle on Erstwhile Mezcal’s online shop and by neat pours at Colonia Verde:


  • Espadin, by master mezcalero Silverio García Luis. Butterscotch, black tea, banana, and roasted maguey. A little sweet, a little creamy. Savory, spicy, and peppery, in a way that reminds us of smoked meats and Texas style barbecue. Followed by lingering, resonating notes of ash and soft smoke on the palate.


  • Cuishe, by master mezcalero Juan Hernández Méndez. This mezcal has a bit of kick to it with notes of pepper and spices. Floral, greenery, banana, and chipotle. On the palate, the banana follows through with a hint of cinnamon sticks, clove, and Chinese bitter melon: an understated but natural summoning of the festive spirit and warmth of our favorite holidays.


  • Tepeztate-Tobalá Ensamble, also by Juan. A true blend of 50% Tepeztate and 50% Tobalá, our Tepeztate-Tobalá Ensamble is Tepeztate forward. A verdant, precise and clean combination of grass and rainwashed limestone on the nose. Pear, peppercorn and minerals on the tongue. Tempered by the smooth caramel notes of Tobalá.




Everyone loved and wanted the recipe for the Erstwhile Velociraptor, the mezcal cocktail I served at the Sunday Asado.  This cocktail is delicious and always a crowd pleaser, if we do say so ourselves.  FYI You can always find this and other great cocktail recipes here on Erstwhile Mezcal’s website.



  • 0.5 oz Erstwhile Espadin
  • 0.75 oz Fresh Pineapple Juice
  • 0.75 oz Chamomile Syrup (chamomile tea + sugar)
  • 0.5 oz Cappelletti
  • 0.5 oz Fresh Lemon Juice


Shake over ice and serve in a chilled coupe glass.  Garnish with crushed pink peppercorn.  Serve with panache!




Yuan Ji

Co-founder of Erstwhile Mezcal