Tequila and mezcal may be most frequently associated with painful morning-afters and terrible decision making. But a finely crafted tequila or mezcal can be a true pleasure if savored or mixed in a cocktail. Oyamel is back with their annual Tequila and Mezcal Festival, which runs from March 14 to 27 and is a good way to educate yourself on the finer points of these spirits.

The restaurant will host tastings each weeknight evening from 4 to 6 p.m., featuring special menus and lectures by various importers and distillers. In addition, tequila and mezcal cocktails have been crafted specifically for the event, including the Chimayo (Herradura Reposado tequilla, pilloncillo apple cider, house-made cassis, lemon and compressed apple pearls), the Tangelo (El Tesoro Reposado infused with tangelo and fresno chiles, fresh pineapple and lime juices, Benedictine and agave nectar), the Fire & Rye Julep (Del Maguey Mezcal ‘Vida’, Jim Beam Rye, mint, honey and a Mezcal mist), and the Monstro Verde (Siembra Azul Blanco, Del Maguey Mezcal ‘Vida’, cilantro, chipotle syrup, Green Chartreuse, lime juice).

We recommend any of the evenings with Ron Cooper of Del Maguey mezcal. (And be sure to ask about the Pechuga – a mezcal distilled through a raw chicken breast.) You can view the full schedule here.