Mezcal offers a beautiful primer on mezcal history and production â including wild harvesting and roasting, a guide to common agave varietals, cocktail recipes, and a tasting guide.
Mezcal offers a beautiful primer on mezcal history and production â including wild harvesting and roasting, a guide to common agave varietals, cocktail recipes, and a tasting guide.
Emma Janzen is an award-winning spirits and cocktail journalist, author, editor, and photographer reporting on global drinking cultures for outlets including The New York Times, Bon Appetit, PUNCH, Food Republic, Serious Eats, and more. She has served as digital editor at Imbibe and drinkways editor for Good Beer Hunting. Her first book, Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit, was nominated for a James Beard Award in 2018. She has since won three James Beard Foundation Book Awards in the Beverage with Recipes category: in 2022, as co-author of The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes; in 2023, as co-author of The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro; and in 2025, as co-author of The Bartender’s Pantry: A Beverage Handbook for the Universal Bar. She prefers her mezcal neat, her cocktails made with gin, and her stouts served year-round.
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