Mezcal is another bartender favourite, not just for its smoky flavour but its artisanal, donkey-powered production methods.
Times, Sunday Times (2013)
Turn the heat down and simmer for 10-15 minutes to infuse the stock with the smoky flavour.
Times, Sunday Times (2014)
Pepper or spice shouldn't overpower the smoky flavour.
Times, Sunday Times (2008)
You can taste it in that piquant and smoky flavour.
Times, Sunday Times (2016)
We like their hot and smoky flavour best.
The Sun (2013)