mezcal_cocktails

Why You Should Be Swapping Mezcal Into Your Cocktails Right Now

From here on out we're just gonna call fall "mezcal season."

Mezcal is the perfect booze for fall. It’s an in-between drink: A smoky step past summer’s tequila, bold enough for cooler weather without being full-on heavy, like sweater-appropriate bourbons and brandies.

It's also, you know, delicious, and works well in a wide variety of applications: You can drink it neat, with a slice of orange, or as a highball, with club soda and a wedge of lime. Mezcal also plays extremely nicely in cocktails, to the point that you can substitute it as a supremely tasty upgrade to many classics. Here are a few favorites that just get better (or at least a little more exciting) with mezcal:

Mezcal makes a perfect margarita. Just pour a shot and a half of mezcal, a shot of lime juice, and a half shot of orange liqueur into a shaker with ice; shake, shake, shake; strain into glass filled with ice (and maybe rimmed with salt); serve with a lime wedge. If you have a particularly intense mezcal, you could use half mezcal/half tequila to tone it down a touch.

Mezcal loves the heat, so it would work great in a spicy margarita. Or make your favorite margarita variation and add a splash of Ancho Reyes, a liqueur made from chiles. And, honestly, mezcal makes a great base for pretty much any cocktail that uses tequila (like the Diablo).

Old Fashioned

A drink so delicious it’s hard to believe it hasn’t always been around, the Mezcal Old Fashioned was concocted by Phil Ward at New York’s Death & Co. in 2007. His version calls for mole bitters and also setting an orange peel aflame. but you can go the, um, old fashioned route. Simply substitute mezcal (or, again, a combo of mezcal and tequila) in a classic Old Fashioned recipe, and start sipping.

There are a lot of recipes for cocktails that are just “A Negroni but with _____” (like the Boulevadier, where the blank is bourbon). A Mezcal Negroni is a particularly tasty riff on the classic, and it couldn’t be easier to make. Pour a shot of mezcal, a shot of Campari, and a shot of sweet vermouth into a mixing glass filled with ice. Mix well—for a good minute or so to melt a bit of the ice and dilute all that booze—then strain into a glass with an orange twist.

Mezcal Sour

Mezcal plays very nicely with citrus, so giving it the sour treatment is an obvious call. The classic whiskey sour uses lemon juice, sugar, and an egg white to froth up whiskey; the smoky mezcal here gives the whole operation a dash of sophistication. So go on and make one this weekend, you sophisticated thing, you.

How to Make Your New Favorite Margarita

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9 Mezcal Cocktails for Cinco de Mayo

Want to mix with mezcal? Let these recipes be your guide. [Photograph: Wes Rowe]

If you've spent any time at a cocktail bar lately, it's likely you've seen jiggers of mezcal going into the drinks. Long past are the days when the US only had access to cheap, rough versions of this agave spirit. What you can find now is fascinating stuff: herbal and savory, sometimes smoky, and definitely worthy of tasting straight up. We love it in cocktails too, and recommend grabbing a bottle for this year's Cinco de Mayo celebrations. Here are nine recipes to get you started.

Wanna read more about the spirit itself and how it's made? Start with Michael Dietsch's Mezcal 101.

Last of the Oaxacans

[Photograph: Nick Caruana]

You might have heard of a cocktail called the Last Word, which features gin and herbal Green Chartreuse, along with maraschino liqueur and lime. This simple variation subs out the gin for savory mezcal, and tosses in a slice of serrano pepper to add spice to the subtly smoky drink.

Sierra Madre Sunrise

Earthy mezcal meets orangey Aperol in this fizzy drink, which you can spice with Angostura or chocolate bitters. Lemon juice adds brightness, and a lemon peel enriches the aroma.

Grilled Tomato and Chili Cocktail

[Photograph: Heather Meldrom]

Tomatoes not amazing yet? Throw them on the grill to concentrate their flavors a bit, along with smoky guajillo chilies. Muddled together with lime juice and coriander, the mix is a great match for savory mezcal—especially when you add a dash of umami in the form of Worcestershire sauce. This recipe makes a four-drink pitcher.

Basil Cranberry Julep

[Photograph: Nick Caruana]

Want to combine your Cinco de Mayo and Derby Day celebrations? Go ahead and stock up on bourbon for a classic julep, but try this mezcal version, too. The smoky stuff works great with mountains of crushed ice, alongside a tart cranberry syrup and fragrant fresh basil leaves.

Jewel of Oaxaca

[Photograph: Elana Lepkowski]

Mangoes get luscious after a spin on the grill, and they're wonderful with a squeeze of lime. Turn it into a cocktail by muddling it up with a little (easy to make) ancho chili syrup and shaking with earthy mezcal. This savory, fruity drink is just the thing for a barbecue; especially one that starts around brunch time.

Señor Brown

[Photograph: Michael Dietsch]

This one couldn't be simpler: just mix your mezcal with sour apple soda (Sidral Mundet Sour with the green label is the one you want). It may sound like a regular ol' highball, but smoky mezcal lends a complexity to this drink that you won't find in a vodka-tonic.

All Betts Are Off

[Photograph: Nick Caruana]

If you're a cocktail lover but you're not quite sure if you're a fan of mezcal, this drink's a great place to start. The mezcal is enriched with sweet and herbal Yellow Chartreuse and lightened with easy-drinking Dolin Blanc vermouth, plus grapefruit bitters for a touch of citrusy flavor.

Tobacco Road

[Photograph: Nick Caruana]

We often recommend mezcal to Scotch lovers, and this drink illustrates why: the touch of smoke from the spirit mingles with vegetal Cynar and briny sherry in delicious ways. Spiced with Peychaud's bitters, the results smell like woodsmoke and leather.

Tres Coops

[Photograph: Nick Caruana]

Mezcal gets extra richness in this frothy drink, thanks to a shaken egg white. The smoky flavor is underlined with ginger liqueur and chili powder, and softened with a touch of floral St. Germain. Averna brings in a touch of caramel and bitterness to seal the deal. It may sound like a wacky combination, but it's one worth trying, especially if you find yourself gravitating toward gingery cocktails.

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What's the Difference between Tequila and Mezcal?

Not just flavor.

Mezcal is gaining ground on tequila in American bars. While the two Mexican spirits are both made from agave, that’s where the similarities end. Here are the key differences between these two spirits.

All tequilas are mezcals, but not all mezcals are tequilas.

Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey. According to spirits writer John McEvoy, mezcal is defined as any agave-based liquor. This includes tequila, which is made in specific regions of Mexico and must be made from only blue agave (agave tequilana).

They're made with different kinds of agave.

Mezcal can be made from more than 30 varieties of agave. According to spirits writer Chris Tunstall, the most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.

They're produced in different regions.

While there is some geographical overlap, tequila and mezcal primarily come from different regions of Mexico. According to McEvoy, tequila is produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located.

Conversely, mezcal is produced in nine different areas of Mexico. The include include Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca, which is where upwards of 85 percent of all mezcal is made.

They're distilled differently.

Both tequila and mezcal are made from the harvested core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal.

They're labeled differently.

Once the distillation process is over, both tequila and mezcal are aged inside oak barrels. However, the different aging categories of the two spirits are defined slightly differently. For instance, tequila comes in three varieties: blanco (silver or plato/0-2 months), reposado (2-12 months) and anejo (1-3 years). Mezcal is also grouped into three categories by age, including joven (blanco or abacado/0-2 months), reposado (2-12 months) and anejo (at least one year).

The Palomaesque Cocktail

The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologist who created this drink for Comal in Berkeley, makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine. Slideshow: Reinvented Classic Cocktails

Ingredients

• 1 ounce smoky mezcal, like Del Maguey Vida Mezcal
• 1 1/2 teaspoons honey
• 1 1/2 ounces Cocchi Americano (Italian aperitif wine)
• 1 ounce fresh grapefruit juice
• 1/2 ounce fresh lime juice
• Pinch of salt
• Ice
• 1 1/2 ounces seltzer
• 1/2 grapefruit wheel

How to Make It

In a cocktail shaker, stir the mezcal with the honey until dissolved. Add the Cocchi Americano, grapefruit juice, lime juice and salt. Fill the shaker with ice and shake until well chilled. Fill a large glass with ice and add the seltzer and grapefruit wheel. Strain the cocktail into the glass and serve.

Mezcal Cocktails

From a Mezcal sour to a reinvented version of the classic Paloma cocktail, here are fantastic drinks made with the smoky, agave-based spirit.

Ivy Mix, co-owner of Leyenda in Brooklyn, riffs on a mai tai with smoky mezcal. The name of the drink (an anagram of "mai tai") pays homage to a friend to whom she used to serve drinks in Guatemala.

Tide Is High

New York City tiki specialist Jane Danger mixes up this tequila-and-mezcal pina colada variation. Instead of coconut cream, she swaps in homemade cashew cream for a toasty, savory flavor. Alternatively, use store-bought cashew milk, preferably pressed from a juice bar.

Rosa Amargo

To give mezcal a pleasant bitterness, bartender Jeremy Oertel stirs in grapefruit liqueur. The bracing bitterness of Campari emphasizes the grapefruit flavor.

The Palomaesque Cocktail

The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologist who created this drink for Comal in Berkeley, makes his version with smoky mezcal, fresh grapefruit juice and Cocchi Americano, the sweet Italian aperitif wine.

Ginger's Lost Island

Bryan Dayton's mixture of cardamom, cinnamon, ginger liqueur and smoky mezcal evokes everything from Mexican food to the flavors of Asia and India.

Cucumber, Salt & Smoke

Mezcal, made from fire-roasted agave, provides the smokiness in this unusual Pisco Sour update. The cucumber is fresh and herbaceous, and even though the cocktail contains simple syrup, a pinch of salt makes it more dry than sweet. While the shaken egg white adds a dramatic foamy head, the drink is equally delicious without an egg white.

El Gusano Rojo

Amaro Lucano is a slightly bitter herbal Italian liqueur that Philip Ward says tastes a bit like chocolate. Combined with rich tawny port and smoky mezcal, it's a terrific digestif.

Division Bell

This drink was one of the 20 tequila and mezcal cocktails on Mayahuel's opening menu. The name references the Pink Floyd album that mixologist Philip Ward listened to over and over while constructing the bar.

Naked & Famous

“Because there is so little mezcal in this cocktail, choosing a big, aggressively smoky bottling is key,” says Joaquín Simó. He opts for Del Maguey’s nicely complex Chichicapa.

El Diablo Refinado

A short drink is composed mainly of spirits and served without ice. A long drink is served in a tall glass with soda, beer or sparkling wine. Sean Kenyon likes making short drinks long and long ones short. He calls it the “Willy Wonka effect.” Here, he shrinks the El Diablo by using ginger liqueur in place of the beer and lemon bitters for the lime juice.

Maguey Sour

Maguey is another name for agave. Roasting the heart of the plant in an earthen pit (as opposed to steaming or baking it, which is done for tequila) is what gives Mezcal its smoky flavor.

Mezcal cocktails

COOKING WITH A CONSCIENCE

TACOS & TEQUILA

HAMILTON'S NEW HOTSPOT

100% AGAVE TEQUILA

MEXICAN INSPIRED EATERY

THE BEST TASTING INGREDIENTS

SEASONAL ONTARIO PRODUCE

LOCAL TASTES BETTER!

MEXICAN INSPIRED EATERY

A New Mexican Inspired Food Experience

Cooking with a conscience is what we do. From our pickles and salsas to smoked cheeses, we make it all here. We source out the best products both locally and abroad. Buying seasonal produce from Ontario is not only good for the economy, it tastes better too! If it’s not 100% agava tequila, we won’t serve it. No way Jose!

Our restaurant is small, but the atmosphere is huge. As you walk into Mezcal you are greeted with an inviting, contemporary and authentic cantina-inspired dining environment. Custom wood fixtures, exposed brick walls, and an impressive bar filled from floor to ceiling with the best 100% agave tequilas. This is the real stuff, and we make some killer cocktails that will quickly become your new favs.

“Hot on the heels of his victorious turn on the Food Network’s Chopped Canada, Hamilton chef Manny Ferreira has erupted onto James Street South with Mezcal TNT (the TNT stands for Tacos and Tequila) — a phenomenal Mexican eatery that leapt from “now open” to “hottest damn spot in town” seemingly overnight and with good reason: tremendous attention has been paid to every aspect of your visit starting with the stylishly authentic cantina-inspired dining environment — complete with the Mezcal rendition of the Mexican “sugar skull” — to the masterfully balanced and delicious tacos like the “pollo tinga” (succulent pulled chicken in chipotle sauce) or, my favourite, “chorizo pastor” with pineapple and chorizo sausage as gorgeous and captivating as Salma Hayek.”

Big Experience. Small Space.

While our experience is big, our space is small which

means our capacity is limited.

Maximum Seating Times

Please note that during busy peak times (particularly Fridays and Saturdays) the max seating time is 1 1/2 hours in order to allow the next party to sit.

If you arrive and we are full, we will put you on our waiting list to be notified as soon as a table becomes available. Once notified, we will hold the table for 5 minutes. If your party does not arrive, we will proceed to the next name on the list in order to speed up our wait list and ensure a fair dining experience for guests patiently waiting to dine with us. Thank you for your co-operation!

We strive to be able to accommodate as many guests as possible to

enjoy the unique Mezcal experience.

Thank you for your co-operation!

Opening Hours

Mon – Thurs

Friday & Saturday

Sunday

Sunday Social Nights

We wanted to create a night especially for you, our Mezcal super fans (and anyone who loves local, delicious food!). Join us Sunday nights from 9pm-2am for our Sunday Socials that take place downstairs at Uno Mas and get to know each other while celebrating great food.

Experience a special unique menu of creative food and crazy deals on drinks in a relaxed laid back environment with music and networking. It’s open to everyone from hospitality industry workers to Mezcal super fans!

DTF (Down to “Fiesta”) Hours

4-6pm everyday is DTF Hours at Mezcal! Taco combos go down to 3 for $13. Margaritas go down to $6! Plus we have other drink specials just for you. Come and join us!

Mezcal Tequila Tasting Nights

Our Tequila Revoluton is BACK! We are seeking #JusticeForTequila! Not just a shot to be quickly chased back with salt & lime or disguised in a margarita. Tequila is bold, beautiful, and sexy.

Join us for a unique Tequila tasting experience and realize the true potential of Tequila. Dinner, cocktails, and tastings are all included in the price of a ticket. Our events happen year-round, view our Eventbrite page by clicking the button below to view our upcoming events.

Chef Manny is always experimenting with delicious new combinations of flavours using locally sourced produce so keep your eye on our specials chalkboard to try his tasty creations!

“I chose cooking because it allowed me to be creative, show my personality, and create something that others enjoyed which in turn satisfied my ‘entertainer’ side. There’s never a dull moment in the kitchen”

– Chef Manny

Manny's YMCA Story

Warning: You may need to have a napkin handy to wipe away drool from looking at these mouthwatering photos.

"Really great Mexican inspired cuisine. Well made dishes. Great service…Guacamole is a fav due to the freshly cooked corn chips.”

Jeremy Widerman, Zomato

"Manny Ferreira brings his Latin-inspired cuisine to life in this sophisticated setting"

Monique Beech, OrilliaPacket.com

"The Cicharones were an absolute knock out and I want it every day forever. Each fried Pork Rind brought all the happy to my soul. . I haven’t had Cicharones on this level since I was in Mexico a couple years back."

Justin Baisden, Eatingyourcontent.com

"The cicharones were heavenly. Chunks of meaty and fatty pork rind covered in hot sauce and sprinkled with feta, it was melt-in-your-mouth tender…it was just amazing, order it.”

Andrea Chan, I’m Mad Hungry Reviews

"Mezcal TNT is about first-class service with traditional Mexican dishes reimagined by a visionary chef and beautiful cocktails”

Dave Hanley, Hamilton Magazine

"I tried the new Shrimp taco (dirty rice, avocado tomatillo salsa, chili coco lime cream, pea shoots). Verdict: Delicious."

Amanda Stancati, People Of Hamilton

Hamilton, ON L8P3A2

Site Design by Fullerton Media . ©2015-2017 Mezcal TNT

OUR MEZCAL

El Silencio is an artisanal mezcal handcrafted in San Baltazar Guelavila, Oaxaca by ninth-generation Maestro Mezcalero, Pedro Hernández.

El Silencio produces only Premium and Super-Premium 100% agave mezcal. As an organic mezcal, our 10 to 12 year-old agaves are only the finest and most carefully selected.

All our products are handmade in small batches. This results in the smoothest, most elegant and delightfully complex expressions of mezcal on the market.

For the purest experience possible, El Silencio’s production does not involve any additives or industrial processes.

The result is a smoky, spicy and fiery high-quality spirit with an infinite range of flavors, dimension and character.

Intense and explosive, yet endless in character.

The most versatile Premium Mezcal on the market.

Super Premium Blend.

Smooth. Exquisite. Sublime.

A sip to be savored always.

#SHARETHESILENCE

© 2017 El Silencio Holdings, INC. All Rights Reserved.

Mezcal cocktails

To our Family, Friends & Fellow Agave Lovers,

It is with great sadness that we inform you Mayahuel will be closing her doors for good on August 8th, 2017.

Our lease has come to an end, and renewing was not an option.

There will never be a greater honor than having been able to welcome you into our home, share our passion for agave with you, and create and share so many incredible memories.

Between now and August 8th, we hope to welcome you into our home a few more times to celebrate all that is Mayahuel.

With the utmost appreciation and love, The Mayahuel Family

Del Maguey Cocktail Recipes

*Recipes and drink images received by Del Maguey from craft bartenders and fans for the purpose of particiation on Del Maguey’s web site

The Velvet Underground

by Justin Whitman, Bar Manager at Donkey Taqueria Grand Rapids, MI

• 1 oz Del Maguey Vida
• 1 oz Aperol
• 1 oz Velvet Falernum
• 1 oz Lime

Assemble ingredients in a shaker tin with a couple cubes of ice. Shake. Strain over fresh ice in a double old fashioned glass. Garnish with an edible flower.

By Tiffany Latorre, Bartender at Nobu, Downtown, New York

• 2 oz Del Maguey Vida
• .75 oz Grand Marnier
• 1.25 oz watermelon juice
• 4 slices serrano peppers
• .75 oz simple syrup
• .75 oz lime juice

Remove seeds from pepper slices. Muddle slices with simple syrup in tin shaker, then add all other ingredients and cubed ice. Shake, double strain and pour over highball with fresh cubed ice. Garnish with slapped mint.

Sun Also Rises

by Clay Evans from Péché in Austin, TX

• 1.5 oz Del Maguey Vida Mezcal
• 0.5 oz green chartreuse
• 0.5 oz falernum
• 0.5 oz pineapple juice
• 0.5 oz lime juice

Build in Collins glass and swizzle with crushed ice until frosty. Garnish with fresh mint and a grapefruit peel

Rye, Felicia

by Eric Nebel, bar program Director at Petty Cash Taqueria in Los Angeles, CA

• .25 oz Creme de Cacao
• 1 oz Old Overholt Rye
• .5 Del Maguey Vida
• .5 DM Wild Papalome
• 2 dashes of Chipotle tinture
• Dash of orange flower water

Flamed chile de árbol garnish

Encarnación

By Marvin Salazar from Catalyst, Cambridge, MA

• 1 1/2 oz Vida Mezcal
• 1/2 oz Wolfberger Amer Fleur de Joie
• 1/4 oz Luxardo Maraschino Liqueur
• 1/4 oz Agave Syrup
• 2 Drops Bittermen’s Xocolatl Mole Bitters

Kübler Absinthe Glass Rinse

Grapefruit oil twist

Stir ingredients in mixer with ice, serve in a chilled coupe glass rinsed with Kübler Absinthe, express grapfruit oil, garnish.

Cigar Box

by Justin Lavenue from Roosevelt Room in Austin, TX

• 2 oz Del Maguey Vida
• Scant .5 oz Lapsang Souchong syrup
• 3 dashes Scrappy’s Lavender bitters
• 3 dashes Tobacco bitters

Build in an Old fashioned glass, Stir well over a large ice cube, Place on a glass Ash tray, Garnish with a flamed 6” Cinnamon stick placed next to the glass in the Ashtray.

Lapsang Souchong sryup (1:1)

Steep 8 oz (by volume) of Lapsang Souchong Tea in 32 oz of simmering water for 10 minutes, stirring gently every 2 minutes. Strain tea off of the liquid through a fine strainer.Measure the remaining tea, then add an equal volume of sugar. Stir well to dissolve all of the sugar, then bottle.Keep refrigerated in between uses.

Break apart 8 oz (by volume) of Tobacco leaves and macerate in 1L of Vodka for 1 hour, shaking vigorously every 10 minutes. Strain off the Tobacco leaves and bottle.

Sangrita

by Chef Edward Delling-Williams of Le Grand Bain, Paris, FR

You roast the butternut whole in the oven until fully cooked. Then open it up to get the soft flesh which you blend. You then put this into a centrifuge machine for 40 mins, after which is it split. You pour the liquid out into a container and add 1 chopped Jalapeño.

Season with lime and salt. Serve it cold.

Drink it with of Del Maguey Vida on the side!

Palenque

By: Yannick Bucco, Willie Carter Sharpe in Montpellier, France

Jus de mandarine

Del Maguey Mezcal Vida

Liqueur de banane

Scrappy bitter chocolat

The Rosie

by Gabriel Rieben, Head bartender Dullboy bar, Jersey city

1 oz Avua cachacha oak

1 oz Del Maguey Vida mezcal

1/2 tumeric syrup

1/2 simple syrup

1/2 fresh pineapple purree

1/2 fresh pineapple juice

Bar spoon pastis argala

3 drops of orange and angostura mix

Shaken double strain into a double rocks glass

Garnish with dried pineapple chunk

Sour In Spanish Harlem

by Bob Peters at The Punch Room, The Ritz-Carlton, Charlotte, SC

Muddle one lemon & lime wedge in shaker

1 oz of simple syrup

2 oz of Del Maguey Vida

Shake/double strain over fresh ic

Float Cabernet on top of the cocktail by slowly pouring it over the back of a bar spoon

Garnish with brandies cherry wrapped in thinly sliced orange wheel

Smokey Bravo

By Andy McClellan at Noroeste in Seattle

1.5 Del Maguey Vida

.75 Maraska Maraschino

.75 grapefruit juice

Pinch of sea salt

Build in shaker, shake with ice, double strain into a cocktail glass, lime wheel garnish.

The Rooster & The Pearl

Marshall Davis, from Gallo Pelón Mezcaleria, Raleigh, NC

1.5oz Del Maguey Chichicapa

.5oz Amontillado Sherry

3 dash Peychaud’s Bitters

2 white sugar cubes

Muddle sugar with bitters, add large cube of ice and build drink in glass- stir.

Garnish with Grapefruit twist

Shook Ones Pt. 1

Jay Schroeder, Mezcaleria Las Flores, Chicago, IL

1 dash Angostura bitters

.75 oz Fresh lemon juice

.5 oz. Simple syrup

1.5 oz. Del Maguey Vida

Rim half an olla pot with cacao sesame salt, fill with ice, and add a dropper of absinthe. Combine ingredients and shake over ice. Dump ice from the olla and fill with fresh ice. Strain cocktail into the olla and serve

El Cartello

by Mattia Cilia, Drogheria, Licata

DM Wild Tepextate Mezcal, 50 ml

Caffè Colombiano estratto in brew col, 40 ml

Agave Syrup Concentrato ‘Beso’ infuso al Lapsang Souchon, 10 ml

Tabasco bitter homemade, 1 Dash

Garnish: Caffè bruciato

Assemble: Pour all ingredients into a half tin dipped in crushed ice. Mix. Strain. Enjoy!

Itzamana Cocktail

Winston Greene and Adam Poley,Eloisa Restaurant , Santa Fe, NM

1 1/2 oz Del Maguey Chichicapa

1/4oz Naranjo Orange Liqueur

1/4oz Maraschino Liquor

Stir and serve near with a vanilla bean

Beet Happening

Alexis Soler, Old Glory, Nashville

1.5 Del Maguey Vida

1 fresh juiced beet

1 bar spoon greek yogurt

Dry shake and pour over crushed ice

Garnish with a whole mess of dill

Mexicali Blues

Alicia Walton, The Sea Star, San Francisco

1.5 Del Maguey Vida

.75 pamplemousse rose

.75 Dolin Blanc vermouth

5 dashes chili tincture** tincture made in house

Fresh Jalapeño & Serrano, and dried birds eye in 100 proof vodka for 3-4 days

Add ingredients to a mixing tin with ice. Shake for 10 seconds and serve over fresh ice with a lime wheel garnish

Fig’etta bout it

Bobby Kramer, The Brickyard Downtown, Chandler, AZ

1.5oz Del Maguey Vida Mezcal

.5oz R&W Apricot Liqueur

.5oz orange infused agave syrup

.75oz Lemon juice

2 sprigs of rosemary

Build in a Collins glass, then fill with crushed ice.

Swizzle ingredients together, then top with more crushed ice and top with AZBL Figgy Pudding Bitters, Garnish with a torched rosemary sprig.

Long Distance Call

by Victoria George, Woodbury, San Francisco

2 parts Vida mezcal

¾ parts pür•likör spice, blood orange liqueur

¾ parts fresh lemon juice

½ parts maple syrup

Shake all ingredients together over ice in a cocktail shaker. Serve on the rocks.

Optional: to make it a sour, add an egg white. Garnish with lemon zest.

Ashes & Fire

Chris Hardin and Stevie Raeann, The Beverly, Scottsdale, AZ.

1.5 oz of Vida Del Maguey Mezcal

.75 oz of White Tea Pomegranate syrup

.5 oz of Lime juice

.5 oz of Royal Combier

2 dashes of AZBitters Lab”Mas Mole” bitters

Combine all ingredients in a shaker and strain over ice in an Old Fashioned glass.

Garnish with 8-10 fresh pomegranate seeds and place a thinly cut lime wheel on the edge of the glass. Enjoy!

The Velvet Voice

Jen Keyser, Geraldine’s, Austin, TX

1 oz Hibiscus infused Dolin Rouge

3 dashes orange bitters

Procedure: build in a mixing glass and stirred, poured over a cube of ice.

Garnish with a grapefruit peel.

Life Less Ordinary

Alex Proudfoot, Crazy Pedro Manchester

25 ml Honeydew Melon Syrup

20 ml Lemon Juice

20 ml Egg White

10 ml Cartron Creme de Banane

1.25 ml Cider Vinegar

Garnish: Discarded grapefruit twist.

Assembly: Add all ingredients to a cocktail shaker. Shake hard over cubed ice. Fine strain.

400 Rabbits

Jen Mattioni, Mezcal, Denver, CO

2 oz. Del Maguey Vida

1 oz. Chipotle Agave: 1 Cup Agave Nectar, 1 Cup Water, Brought to Boil and Steeped with 4-5 Dried Brown Chipotles

1 oz. Blueberry Shrub: 2 Cups Blueberries, Cut in Half, Soaked Preferably Overnight in 1 Cup Sugar, Then Strained

Combine Juice with 1 Cup Apple Cider Vinegar

Procedure: Muddle 2-3 Slices Serrano Peppers, then Shake all Contents Together, Double Strain and Enjoy!

Vacation in Mexico

Josh Huber, Ben ‘n Nicks, Oakland, CA

1.5 oz. Del Maguey Vida

.5 oz. Cherry Herring

1 oz. Fresh Grapefruit Juice

2 dashes Angostura Bitters

Garnish with Orange Peel

Procedure: Shake with ice, double strain into a salt rimmed coupe glass.

Tijuana Pharmacist

Jared Rutherford, Volstead Lounge, Austin, TX

1.5 oz Del Maguey Vida

.5o oz lemon juice

.25 oz homemade gomme syrup

2 dashes Angostura bitters

Procedure: Shake, strain, serve up in chilled rocks glass. Garnish with wide lemon swath.

Eyes Wide Nut

Davide Segat, Edition Hotel, London, U.K.

35 ml Del Maguey Vida

50 ml Del Maugey Chichicapa

30 ml Walnut & Brazil Nut Orgeat

15 ml Pear Liqueur

20 ml Pear Juice

Procedure: Shake and strain into a rocks glass over cubed ice. Garnish with a dehydrated pear slice.

Lemon La Vida Loca

Alex Proudfoot, Crazy Pedro’s, Manchester, England

35 ml Del Maguey Vida

15 ml Kamm & Sons

5 ml Sugar Syrup

1 Dash of Fee Brothers Peach Bitters

Top with San Pellegrino Limonata

Procedure: Garnish with lemon wedges

Oaxaca Flocka

Joe Sarkisian, Gather, Boston

2 oz. Del Maguey Vida

0.5 oz. Jalapeno Syrup

0.5 oz. Lime Juice

5 Dashes Fee Brothers Black Walnut Bitters

Procedure: Shake vigorously until well chilled, pour into a coupe glass with lime wheel garnish.

1 Jalapeno deveined and deseeded, cut into strips (want the taste, not the heat)

Punch Agricultores

David Ruiz, Padrecito, San Francisco

1 oz. Del Maguey Vida

1 oz. Cucumber Shrub*

.75 oz. Lemon Juice

2 oz. Q Ginger Ale

3 Dashes Angostoura Bitters

Procedure: Build in a Collins glass over ice. Stir. Garnish with a generous sprig of mint.

*Cucumber Shrub: Makes one batch.

Peel 3 cucumbers and cut into coins. Reset overnight in a mixture of 2 cups sugar, 2 cups water and 2 cups apple cider vinegar. The next day, blend the entire mixture. Strain through a coffee filter, and then bottle and refrigerate.

Inland Victory

Alex Conde, Penrose, Oakland

1 oz. Del Maguey Vida

1 oz. Fino Sherry

.5 oz. Kina L’avion

3 drops green cardamom tincture*

Procedure: Combine all ingredients in a mixing glass, stir over ice approximately 30 seconds and strain into a cocktail coupe. Garnish with an olive.

*Steep green cardamom pods in overproof rum for 6 days. Strain out pods.

The Smoking Mango

Angel Felix, Nobu, Malibu

2 oz. Del Maguey Chichicapa

0.50 oz. Torres Vermouth

0.75 oz. Lime Juice

1.50 oz. Mango Sake

Cilantro to Taste

Cayenne Pepper/Soy Salt Rim

Procedure: Shake and finish with flower. Dust with cayenne pepper.

The Oaxacan Dead

Matty McGee, Flora/Fauna, Oakland, CA

1 oz. Del Maguey Mezcal Vida

1 oz. Reposado Tequila

.75 oz. Lime Juice

.50 oz. Grapefruit Juice

.50 oz. Cinnamon Syrup – see recipe for this below

1 Bar Spoon St. George Raspberry Liqueur

1 Dash Pernod and 1 Dash Angostura Bitters

Procedure: Build in glass, swizzle with Scotsman or crushed ice, and garnish with an umbrella picked cherry and lime hat.

1 Cup Cane Sugar

4 Crushed Cinnamon Sticks

Add all ingredients in a pot and bring to a boil. Turn down heat and let simmer for 8-10 minutes, ensuring all sugar is dissolved. Let cool and strain. Good for up to two weeks.

The Brave

Bobby Heugel, Anvil Bar & Refuge, Houston TX

1 oz. Del Maguey Mezcal Vida

1 oz. Blanco Tequila (preferably Siembra Azul)

.25 oz. Royal Combier

Garnish with three mists of Angostura and a flamed orange peel. Glassware: Wine glass.

Procedure: Build ingredients in a wine glass. Swirl to combine. Mist sides of glass evenly with Angostura in a mister bottle, and garnish with a flamed orange peel.

Shogun

Tim Cooper, In Good Spirits, LLC

1.5 oz. Del Maguey Mezcal Vida

.75 oz. Green Chartreuse

.75 oz. Jalape ñ o Syrup

.75 oz. Fresh Pineapple Juice

.75 oz. Lime Juice

2 Sprigs Cilantro

Procedure:Shaken and served tall. Cilantro sprig garnish.

Ask The Dust

Frederic Yarm, Russell House Tavern, Cambridge, MA

2 oz. Byrrh Grand Quinquina

1.5 oz. Del Maguey Mezcal Vida

.5 oz. Crème De Cacao

1 Scant Barspoon Absinthe

2 Dashes Angostura Bitters

Build in a snifter glass, and stir to mix. No ice — this is a room temperature cocktail.

Smoky Lavender Sour

Giuseppe Santamaria, Boutique Bar, Ohla Hotel, Barcelona, Spain

60 ml. Mezcal Vida

20 ml. Lime Juice

20 ml. Homemade Lavender Syrup

Shake. Garnish with Lavender Bitters and Fresh Lavender Seeds. Serve in a Coupette.

Fade To Black

Jeremy Oertel, Mayahuel, New York, NY

1 oz Del Maguey Vida

.5 oz Smith and Cross

2 Dashes of Mole Bitters

Dry Shake/Shake/Pilsner Glass.

Top with Negra Modelo

Mezcal White Negroni

Niko Novick of Scopa Italian Roots,

Marina Del Rey, CA

1.5 oz Del Maguey San Luis Del Rio Mezcal

.75 oz Suze Liqueur

.75 Contratto Vermouth Bianco

Stirred and served on one big rock with a grapefruit peel.

The South End Sling

Sahil Mehta of Estragon, Boston, MA

1 oz Del Maguey Vida

1 oz Fernet Branca

1 oz Cherry Heering

1 0z Lime Juice

Shake first four ingredients with ice. Strain into a highball filled with fresh ice. Top with ginger beer. Garnish with a mint sprig.

Macondo’s Solitude

Eric Simpkins, Beverage Director at The Lawrence and Owner/Partner at Gentlemen of Spirit, Windsor, Connecticut.

1.5 oz Del Maguey Single Village Mezcal Santo Domingo Albarradas

.75 oz Los Arcos Amontillado Sherry

.25 oz Chartreuse VEP

Bar spoon of Maraschino Liqueur

Medium-sized Grapefruit Twist

Add all ingredients in tin and shake.

Oh Dae Su

Anthony Bohlinger, Chefs Club by Food & Wine, Aspen, Colorado

.75 oz lemon juice

.5 oz Kumquat Syrup

4 dashes of Bittered Sling orange and juniper extract.

Add all ingredients with ice in tin and shake. Fine strain into a chilled coupe glass and garnish with a fresh halved Kumquat and mint leaf.

For Kumquat syrup: Boil a lb. of kumquats 6 oz of sugar, one Madagascan vanilla bean and teaspoon of salt. Reduce to a simmer for 20 minutes, strain and refrigerate.

Smoke and Fire

Rebecca Turner, Mission Taco Joint, St Louis, MO

2 oz. Del Maguey Vida

.5 oz House Made Serrano Syrup

.5 oz Dolin Blanc Vermouth

3 Dash Bittermens Hellfire Habenero shrub

1) Muddle 1/4 in slice fresh serrano in glass

2) Add liquid ingredients

The Misfit’s Yellow Jacket

The Misfit, Santa Monica, CA

2 oz. Del Maguey Vida

3/4 oz. Fresh Lemon Juice

1/2 oz. Honey Syrup

2 Slices Serrano Pepper

5ml yellow Chartreuse (for rinse)

Muddle Slices of Serrano in Boston Shaker. Add the Rest of Ingredients and Ice. Shake 30 Seconds. Strain into Chilled Martini Glass. Garnish with a slice of Serrano Floating in Glass

La Rosa Bonita

Ryan Conklin: Old Major, Denver, CO

1 oz. Del Maguey Crema de Mezcal

1 oz. Lilet Rose

3 Dashes Grapefruit Bitters

Sundial Sour

Misty Kalkofen, East Coast Juez

1.5 oz. Del Maguey Vida

.75 oz. Rothman & Winter Orchard Apricot

.5 oz. Royal Rose Saffron Simple Syrup

.75 oz. Lemon Juice

1 dash Bitterman’s Celery Shrub

Combine all ingredients in a mixing tin. Shake with ice and strain. Enjoy!

Oaxaca Bijou

Giuseppe Santamaria, Boutique Bar at Ohla Hotel: Barcelona

30 ml. Mezcal Vida

20 ml. Carpano Antica Formula

20 ml. Yellow Chartreuse

A dash of Orange Bitter

Garnish: Lemon twist

La Bellota

Ryan Fitzgerald, West Coast Juez,

Del Maguey Single Village Mezcal

1.5 oz. San Luis del Rio Single Village Mezcal

.75 oz. Fino Sherry

.75 oz. Dolin Bianco Vermouth.

2 dashes orange bitters

Stirred, served on a big piece of ice with a grapefruit twist.

Ten Cent Loosie

Kenny Bellanger: Brick & Mortar

2 oz. Chichicapa

.5 oz. Black Cardamom Simple Syrup

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled coupe. Garnish with Lemon oil.

Black Cardamom Simple Syrup:

1.5 oz Black Cardamom (Approximately 35 pods)

Pulverize black cardamom pods to release seeds within. Add to water and bring to a boil. Reduce heat and allow mixture to simmer for 8-10 minutes. Remove from heat and add sugar, slowly stirring until it completely dissolves.

Allow to cool for 2-2 ½ hours. Strain mixture through fine mesh strainer or cheesecloth to remove all remnants of cardamom pods/seeds. Will keep in refrigerator for up to two weeks.

Once Upon a Time in Mexico

James Connolly: El Publico, Perth, Australia

45 ml Vida Mezcal

20 ml White Creme de Cacao

20 ml Lime Juice

3 Dashes Regans Orange Bitters

Yellow Chartreuse Rinse

Add all ingredients except yellow chartreuse to a cocktail shaker,

shake and fine strain into a cocktail glass with a yellow chartreuse rinse

Garnish with lemon zest

Going Back to Mezcali

Donato Alvarez: Sixth Engine, Washington DC

1 oz. Vida Mezcal

1 oz. Fresh Lime Juice

1 oz. Yellow Chartreuse

Shake and strain into chilled cocktail glass and garnish with a cold-smoked lime peel.

Aloha Paciano

1.5 oz. Vida Mezcal

.25 oz. Amaro Nonino

1/8 oz. Fresh Lemon

1/8 oz. Fresh Lime

3 Drops Bittermans Tiki Bitters

Red Right Hand

Brent Butler: West of Pecos, San Francisco

.75 oz. Del Maguey Chichicapa

.75 oz. Santa Maria Amaro

.75 oz. Cherry Heering

.75 oz. Fresh Grapefruit Juice

Shake, double strain into ice filled Collins glass, top with good club soda,

Garnish with three brandies cherries on a pick.

La Belen Maya

1.5 oz. La Gitana Manzanilla Sherry

.75 oz. Yellow Chartreuse

1 oz. Del Maguey Santo Domingo Mezcal

2 wide lemon peels

Add Sherry, Chartreuse, and Mezcal to a mixing glass, and fill with ice. Zest one lemon peel over ice and discard. Stir well. Strain into a chilled coupe, zest remaining lemon peel over the glass, and place in glass. Serve.

Port of Spain

Dominic Alling: Beretta, San Francisco

1 oz Small Hand Foods Orgeat

1.5 oz Del Maguey Vida Mezcal

.75 oz Lime Juice

.5 oz Angostura Bitters

Shake all ingredients with ice. Double strain into chilled cocktail glass.

Garnish with a floating lime wheel.

Port Wine Cocktail #3

Jacques Bezuidenhout: Kimpton Group, San Francisco

1.25 oz Del Maguey Vida Mezcal

1.25 oz Fonseca Bin No. 27 Port

2 tsp Grand Marnier

1 dash Angostura Bitters

1 dash Angostura Orange Bitters

Garnish: Orange twist

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with an orange twist.

This recipe is adapted from the Port Wine Cocktail #2 in The Savoy Cocktail Book.

Dia Del Muerto

Brad Tolleson: Pura Vida, Atlanta GA

1 dash Angostura Bitters

1 dash Peychaud Bitters

1-1/2 oz. Del Maguey Vida

1/2 oz. Fernet-Branca

1/2 oz. Punt e Mes

1/4 oz. Amaro Montenegro

1/4 oz. agave syrup

Stir, strain into a rocks glass with a big rock of ice

Garnish with a grapefruit twist

Great with roasted pork and charred beef

The Olivia

Max Kestenbaum: The Del Monte Speak Easy, Venice CA

2 oz. Del Mageuy VIDA

1 oz. lime juice

1/2 oz. honey syrup

1/2 oz. Domaine De Canton

3 slices of cucumber

In a shaker, muddle the cucumber. Add all liquid ingredients, shake, strain into a double old fashioned glass, preferably with a larg piece of block ice. Garnish with a slice of cucumber.

Mezcal & Mayhem

Adam Seger: National 27, Chicago

1.5 oz. Del Maguey Chichicapa Mezcal

.75 oz. Mayhaw Syrup*

5 oz Vicaris Tripel-Geuze or other Belgian tripel-style beer

Glass: Pint or highball

Garnish: Orange twist

Add the mezcal, Campari and Mayhaw Syrup to a shaker and fill with ice. Shake, and strain into a pint or highball glass half-filled with fresh ice. Top with the beer and garnish with an orange twist.

*To make Mayhaw Syrup, whisk just enough hot water into mayhaw jelly to make a syrup consistency. (You may substitute raspberry preserves or cranberry jelly plus a bit of lemon juice.)

A Slow Dance with Pedro Infante

Misty Kalkofen: Brick & Mortar, Cambridge MA

1.75 oz. Del Maguey Crema de Mezcal

3/4 oz. Gran Classico

Stir with ice and pour into a chilled cocktail glass.

The Good Cork

Phil Ward: Mayahuel, NYC

1 oz. Del Maguey Vida Mezcal

1 oz. Red Breast Irish Whisky

1/2 oz. Benedictine

2 dashes Peychaud’s Bitters.

Stir ingredients over ice. Strain over fresh ice in a rocks glass.

Garnish with an apple slice.

Mezcal Mule

Jim Meehan: PDT, NYC

1-1/2 oz. Del Maguey Vida Mezcal

1 oz. House Ginger Beer

3/4 oz. Lime Juice

3/4 oz. Boiron Passion Fruit Puree

1/2 oz. Agave Syrup

3 muddled cucumber slices, plus 1 for garnish.

Add the lime and cucumber slices to a mixing glass and muddle. Add the rest of the ingredients. Shake with ice and strain into a rocks glass filled with ice. Garnish with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili.

Herbal Remedy

Lindsay Nader: Harvard & Stone, Hollywood

1-1/2 oz. Del Maguey Vida

1/2 oz. Galliano Liqueur

1/2 oz. Fresh lemon Juice

1-1/2 oz. Rosemary Syrup* (recipe below)

Build in a Mug or a heat proof glass Top with Hot water, stir, garnish with a lemon wheel and fresh rosemary.

*Rosemary Syrup – Combine 1-1/2 cups bakers sugar with 1-1/2 cups warm water, stir until uniform, then stir in 1 oz. of ground dried rosemary.

Let sit for 15 min, or until strength is to your liking, strain off rosemary through a chinoise.

Michelada

Lindsay Nader: Harvard & Stone, Hollywood

1 oz. Del Maguey Chichicapa Mezcal

3/4 oz. Lime Juice

1/4 oz. Agave nectar

12 dash Tapatio hot sauce, 2 slices Tomatillo.

Muddle Tomatillo with Agave. Add rest of ingredients and shake, strain over fresh ice in a salt and pepper rimmed Pilsner Glass.

Top with Modelo Especial, Garnish with a Tomatillo wheel

Kahlo

Lindsay Nader: Harvard & Stone, Hollywood

2 oz. Del Maguey San Luis del Rio

1 oz. Lime Juice

3/4 oz. Dry Vermouth

1/2 oz. Green Chartreuse.

Shake, strain over fresh ice in a Collins Glass. Top With Ginger Beer. Garnish with candied ginger.

4 – 3 – 1

Misty Kalkofen: Drink, Boston

1 oz. Vida Mezcal

3/4 oz. St. Germain

1/4 oz. Ramazotti

Developed for a take away flask at 2011 Tales of The Cocktail Pairing dinner: Dominique’s on Magazine-Tales of Two Coopers.

Oaxacan Summer Cocktail

Matthew Fleeger: Tres, San Francisco

1-1/2 oz. Vida Mezcal

1 oz. fresh squeezed lemon juice

1/4 oz. Tres Agaves agave nectar

1 good pinch of kosher salt.

Combine ingredients over ice, shake, and strain into a 12 oz. collins glass. Fill the rest of the collins glass with Widmer Hefeweizen and stir to incorporate the two liquids. Garnish with some fresh rosemary that has been slapped bringing out the oils and aroma.

Tobala Negroni

Jacques Bezuidenhout: Kimpton Group, San Francisco

1 oz. Martini & Rossi Sweet Vermouth.

Stir with ice and strain into a chilled cocktail glass or old-fashioned glass. Garnish with a orange twist.

Hermitage

Ryan Fitzgerald: Beretta, San Francisco

2 oz. Del Maguey Chichicapa Mezcal

1/4 oz. Luxardo Maraschino

3/4 oz. Dubonnet Rouge

3 dashes bitter truth grapefruit bitters

3 dashes Absinthe.

Stir all ingredients with ice and strain into chilled cocktail glass. Garnish with broad grapefruit zest.

Spanish Jerez

Joel Teitelbaum: Zero Zero, San Francisco

1 oz. Siete Leguas Blanco

3/4 oz. La Gitana Manzanilla Sherry

1/4 oz. Agave Syrup

Stir with ice. Strain. Garnish with lime peel in drink.

El Gallo Negro

Oscar Quagliarini: Grazie, Paris

1 cl simple syrup

2 cl fresh lime juice

1-1/2 cl Galliano Ristretto

41/2 cl Crema de Mezcal del Maguey

2 drops of Scrappy chocolate bitter

Pour the ingredients in a long tumbler, swizzle. Add crushed ice till 2/3 of the glass, swizzle again.

Top with crushed ice, lime peel and 2 coffee beans for garnish.

Division Bell

Phil Ward: Mayahuel, NYC

1 San Luis Del Rio

3/4 Maraska or 1/2 Luxardo (Maraschino)

Shake well. Serve Up. Grapefruit Twist zested over top and discarded.

The Amero

J.P. Featherston: The Columbia Room, DC

2 oz. Del Maguey San Luis del Rio or Minero

1/2 oz. Spiced Chai infused Maple Syrup

1 dash Aromatic Bitters

1 dash Orange Bitters

1 dash Celery Bitters

Stir all ingredients and 1 orange peel in a mixing glass with ice. Strain into old-fashioned glass with one large ice cube.

Garnish with 1 orange peel.

Smoky Margarita

Patricia Richards: Wynn/Encore, Las Vegas

1-1/2 oz. 1800 Reposado Tequila

3/4 oz. Cointreau Liqueur

1-1/2 oz. Fresh Sweet & Sour

1 oz. Agave Nectar.

In a mixing glass, combine the above ingredients. Shake well with ice to create froth. Strain over fresh ice into a highball glass. Garnish. Serve.

Garnish: A lime wheel and a lemon spiral. Serve with a terracotta copita of Del Maguey Crema de Mezcal on the side 1/2 oz.

Down to Earth

Lucas Paya: SLS/Bazar, LA

1/2 oz. Agave nectar

Pinch truffle salt

Agave nectar and pinch of truffle salt in bottom of glass. Add half orange wheel. Muddle. Add remaining ingredients, shake with ice. Strain over fresh ice. Garnish with half-orange wheel and lime skin.

This drink evolves like nothing we’ve had. Earthy, ethereal.

La Otra Palabra (the other word)

Eric Alperin: for 44 at the Royalton, NYC

1/4 oz. Agave nectar

1 oz. Organic Fresh Lime juice

2 oz. Del Maguey Vida

1/4 oz. Yellow Chartreuse

bar spoon Luxardo Maraschino.

Shake and strain into a rocks glass over a large rock of ice (Aka BFIC) no garnish.

Inspiration: The Last Word is a prohibition-era cocktail originally developed at the Detroit Athletic Club. Equal parts Gin, Lime, Yellow Chartreuse, Maraschino. Shaken & Served in a coupe, no garnish.

La Vida Buena

aka wine geeks: International

1.5 oz. Del Maguey Vida Single Village Mezcal

3/4 Ounce Carpano Antica

3/4 Ounce Aperol

3 Dashes Regan’s Orange Bitters

Garnish: Wide Orange Peel

In a tall mixing glass, over ice, add all ingredients. Stir thoroughly to chill. Strain over BFIC (2×2 cube). Garnish with wide orange peel.

Brisa de Oaxaca

Pablo Moix: La Descarga, LA

1 oz. Mezcal Vida

1 oz. Yellow Chartreuse

3/4 oz. Lime juice

1/4 oz. orange juice

1 barspoon of sugar.

Shake and strain into a coupe glass. Garnish with a lime wheel.

Lucas Paya: SLS Hotel and Wyatt Peabody: BonSavant.com, LA

2 oz. Del Maguey San Luis del Rio

1 oz. Blood orange (fresh squeezed)

1/2 oz. Lime juice (fresh squeezed)

3/4 oz. Agave nectar

3 dashes Regan’s orange bitters

1 Luxardo Marasche Cherry (soaked in Chichicapa Mezcal)

1 Blood Orange wheel.

Pour first six ingredients in a mixing glass; add ice, shake for at least one minute, strain into old-fashioned glass and garnish with blood orange wheel and Luxardo Marasche cherry (soaked in Chichicapa Mezcal).

For good measure, a copita of Del Maguey San Luis del Rio Mezcal should be served on the side (cherry optional). Enjoy.

Raul Yrastorza: Las Perlas, a shrine to mezcal, LA

The following are a few of the planned libations. He attributes his inspiration to “having walked the palenques and met the amazing people who make these rare spirits.”:

2 small dried red chilies

4 barspoons of balsamic syrup* (recipe follows)

2 ounces Del Maguey Chichicapa mezcal

1 dash Fee Brothers Rhubarb Bitters

Juice of a quartered lime

Medium strawberry, halved

In a mixing glass, muddle 1 chili, strawberry, balsamic syrup, mezcal, bitters and lime juice. Shake. Double strain over ice into double old-fashioned glass with cracked ice or one solid ice cube. Garnish with strawberry and whole dried chili.

In medium pot, combine 1-1/2 cups sugar and 1/2 cup water on medium-high heat, stirring until sugar is dissolved. Continue to cook until water evaporates, leaving caramelized sugar the color of dark amber. At the same time, in a separate saucepan, simmer 1-1/2 cups balsamic vinegar. When caramelized sugar is ready, add balsamic vinegar and stir over medium heat for 5 minutes. When syrup is slightly thickened, remove from heat. Create an ice bath in a large bowl and transfer syrup to smaller bowl and place in the ice bath. Once cooled, transfer to a small bottle and refrigerate. Keeps up to 6 months.

Named after the Virgen de Juquila, a deity who watches over the village at Santa Catarina, Mexico, protecting it, healing the sick and making wishes come true.

Paloma de Cereza

Raul Yrastorza: Coles Red Car Bar, LA

3 cherries, soaked 24 hours in Del Maguey Chichicapa mezcal

1/2 ounce agave nectar

4 dashes angostura bitters

2 ounces Del Maguey Santo Domingo mezcal

Gusano (moth larvae) powder (can be purchased at Guelaguetza Restaurant, L.A.)

Grapefruit juice, freshly squeezed

3 Luxardo Marasche cherries

In a mixing glass, muddle 3 mezcal-soaked cherries, agave nectar, bitters and mezcal. Shake and strain into a collins glass rimmed with gusano. Fill with grapefruit juice and soda water. Add 1 dash of salt from shaker to top of cocktail. Garnish with 3 Luxardo Maraschino cherries and slice of lime.

Tres Coops

Tad Carducci of Tippling Bros. for Mercadito, Chicago

1 oz. Del Maguey Chichicapa Mezcal

1/2 oz. Averna Amaro

1/2 oz. St. Germain

1/2 oz. Domaine de Canton

3/4 oz. fresh lime

1/4 oz. fresh egg white

pinch of freshly ground chile powder. I use guajillo.

Shake all ingredients very vigorously. Strain into chilled “coupe”, of course. Twist a fat swath of grapefruit peel over the top.

Pablo Moix: Hotel Maya, LA

1 oz. Del Maguey Chichicapa Mezcal

1 oz. Cazadores Reposado Tequila

1 oz. Orange juice

1/2 oz. Lemon juice

1/2 oz. chamomile simple syrup* (recipe follows).

Combine all ingredients; shake and dump into chapulin salt-rimmed glass

3 slices fresh ginger

1/4 inch Sprig of mint Candied ginger.

Muddle ginger. Serve in julep cup with crushed ice. Top with ginger ale. Garnish with candied ginger and sprig of mint stuck in crushed ice.

*Chamomile simple syrup: Boil water, add fresh dried chamomile and let steep, then add equal parts granulated sugar (1 cup to 1 cup) and mix till dissolved.

Donaji

Julian Cox: Rivera, LA

3/8 oz. Lime Juice

3/8 oz. Lemon Juice

1 oz. Orange Juice

3/4 oz. Agave Nectar

2 oz. Del Maguey San Luis del Rio Mezcal.

Muddle ginger and top with ginger ale. Garnish with candied ginger and mint sprig.

Duggan McDonnell: Cantina Bebida, San Francisco

In a glass mixing pint, pour:

1-1/2 oz. Chichicapa

3/4 oz. vin santo

Rinse glass with 1/4 oz. Benedictine. Add ice, stir 40 times, strain into classic cocktail glass. Garnish with a flamed orange peel, and serve.

The Old Gringo

Duggan McDonnell: Cantina Bebida, San Francisco

1-1/2 oz. Crema de Mezcal

3/4 oz. Agave Nectar, 1 oz. Pimm’s

1/2 oz. Dry Vermouth, 1 oz.

Shake, then strain into a punch glass while simultaneously pouring 1 oz. Champagne. Garnish with a cucumber slice, a blackberry and a lemon wheel. Serve.

Single Village Crusta

Joel Baker: Bourbon and Branch, San Francisco

1/2 oz. Marie Brizard Triple Sec

1 oz. Tequila Ocho

1/2 oz. Del Maguey Minero Mezcal

1/4 oz. Maraschino Liqueur

1/2 oz. Lemon Juice

Dash Angostura Bitters.

Rim a cocktail glass with sugar. Combine all ingredients. Shake and strain into the sugar rimmed cocktail glass. Top up with ice and garnish with a lemon horse’s neck twist.

Mexican Standoff

Neyah White & Matty Conway: NOPA & Nopalito, San Francisco

2 oz. Chichicapa

1/2 oz. Creme de Cacao, Hellfire Bitters.

Hellfire Bitters. Place mezcal, Averna, creme de cacao and bitters in a mixing glass. Add ice. Stir for 15-20 seconds and strain into a cocktail glass.

Add garnish. This is one of those lusty drinks composed of the bold flavors that stomp their feet more than they dance around the glass.

Untitled (as of yet)

Misty Kalkofen: Drink, Boston

.375 oz. Amer Picon

1/2 oz. St. Germain

1/2 oz. Lemon Juice.

Shake until very cold then strain into martini glass.

Maximillian Affair

Misty Kalkofen: Drink, Boston

1 ounce smoky, single-village Del Maguey mezcal

1 ounce St-Germain elderflower liqueur

1/2 ounce Punt e Mes

1/4 ounce freshly-squeezed lemon juice

1 lemon twist, to garnish

Fill a cocktail shaker with large ice cubes. Add to the shaker the mezcal, St-Germain elderflower liqueur, Punt e Mes, and lemon juice. Shake vigorously for 15 seconds. Let the shaker rest until the outside starts to sweat.

Fill an old fashioned glass with large ice cubes. Strain the contents of the shaker into the glass. Garnish with a lemon twist. Enjoy.

Mezcal Swizzle

Misty Kalkofen, Drink: Boston

1/2 oz. Green Chartreuse

1/2 oz. Grapefruit

1/2 oz. Bergamot simple syrup.

Swizzle for a long time with crushed ice. Note; ice should mountain up 1″ above top of glass. Top with splash of Pechauds Bitters (for aroma).

Madre del Sur

Chantal Tseng: Tabard Inn, DC

1-1/2 oz. Del Maguey Crema de Mezcal

1 oz. Fino Sherry (I like the Lustau brand)

1/2 oz. Pineapple Syrup*

1/2 oz. Fresh Lime Juice

2 dashes Bitter Truth Celery Bitters.

Combine all ingredients in cocktail shaker. Add ice and shake until very cold. Strain into a cocktail glass and garnish with a pineapple leaf spear.

Food pairing ideas: fresh tortillas, grilled vegetables, seafood ceviche & chipotle sauces.*Boil chopped fresh pineapple in simple syrup.

First Light

Adam Bernbach: Bar Pilar, DC

2 oz. Del Maguey Crema de Mezcal

1/2 oz. Fresh Grapefruit juice

1/4 oz. Fresh Lemon juice

1/4 oz. Grade A Maple syrup.

Combine all ingredients in cocktail shaker. Add ice and shake until very cold. Strain into a cocktail glass and top with fresh grated nutmeg.

Food pairing ideas: anchovies, sardines, oysters, clams & charred fish.

Fizcal Del Maguey

Kristin Peabody (pregnantmixologist.com): Laguna Beach

1 oz. Del Maguey Minero

1 oz. Del Maguey Crema de Mezcal

2 oz. fresh-squeezed blood orange juice*

1/2 tsp. orange zest

Juice of 1/2 lime

1 oz. heavy cream

1 oz. agave nectar

4 drops orange flower water

Ice in shaker.Shake for at least one minute, strain into old-fashioned glass. Sprinkle with grated nutmeg and chipotle.

* When available, or substitute with fresh tangerine.

Single Village Fix

Thad Vogler: Beretta, San Francisco

1-1/2 oz. Del Maguey Minero mezcal

1 oz. pineapple gum syrup

3/4 oz. fresh lime juice.

Shake vigorously in mixing tin and strain into chilled coupe.

Oaxacan Dream

aka wine geeks: International

2 oz. Mezcal Vida

1 oz. pineapple juice

3/4 oz. cranberry juice

1/2 oz. fresh lime juice

1/2 oz. agave nectar.

Combine all ingredients in a mixing glass with ice. Shake and strain over fresh ice into a highball glass. Garnish with a slice of grilled pineapple.

Salsa Verde

aka wine geeks: International

1-3/4 ounces Mezcal Vida

1-1/4 ounces cucumber juice

1/2 ounce fresh lime juice

1/2 oz. agave syrup

1 small sprig cilantro.

Build all ingredients in a pint glass. Add a small sprig of cilantro and shake. Strain into a rocks glass over 4-5 kold draft ice cubes and garnish with a sprig of cilantro.

Kiwi Margarita

Dale DeGroff: The King of Cocktails, New York

2 ounces del Maguey Chichicapa Mezcal

3/4 ounce Fresh Lime Juice

1/2 Kiwi (Scoop out of the skin)

1/2 ounce Cointreau

1/2 ounce Agave Nectar

Place kiwi and the syrup into a cocktail mixing glass. Muddle until fruit is thoroughly crushed. Add mezcal, lime juice and Cointreau; fill with ice. Shake vigorously and fine strain into cocktail glass. Garnish with lime wheel.

Intense tropical flavor.

Los Rudos

Owen Thompson: Bourbon, Washington, DC

Click on the recipe name above to see Owen live on Washingtonian.com demonstrating his new cocktail.

1 oz. Del Maguey San Luis del Rio Mezcal

1 oz. Lillet Blanc

1 oz. Grapefruit juice

1/4 oz. Lemon juice

1/2 oz. Aji syrup

La Tuna Que Toca

H. Joseph Ehrmann: Elixir, San Francisco

Click on the recipe name above to see H.’s new cocktail.

1-1/2 oz. Del Maguey Crema de Mezcal

1 oz. Prickly Pear (tuna) Juice

1 oz. Lime Juice

1/2 oz. Agave Nectar

1/2 oz. Maraschino Liqueur.

Fresh Watermelon Margarita

Summertime should be fun right? Well, here is our mixed drink of choice for the summer:

What is the trick? Prepare in advance. Find a really ripe watermelon and cut it into 3/4″ cubes, remove the seeds, place in freezer bags and then freeze. (Don’t crowd the bag – you won’t want those cubes stuck together in a big lump)

To make four margaritas:

Go to the garden and pick four – 1 inch sprigs of fresh mint plus 8 leaves. Get out the blender, Toss in the 4 mint leaves and a scrape or two of a fresh vanilla bean

Squeeze in the juice of 1 medium lemon and maybe half a lime if you have one. Pour in 4 ounces of Minero and 3/4 ounce of Grand Marnier . Put in two HEAPING handfuls of those frozen watermelon cubes (no ice to dilute the drink) and blend.

Now, we hope you all have cool looking martini glasses… Pour from the blender filling the glasses almost to the top.

Plant the mint sprig and enjoy.

Smokin Margarita

Chef Mark Miller: Coyote Cafe, Santa Fe

Your favorite Margarita recipe using silver tequila, fresh squeezed lime juice and Grand Marnier on the rocks in a salt-rimmed glass. Stir. To finish add a two tablespoon floater of Mezcal Chichicapa.

Mezcal Margarita

Chef Rick Bayless: Frontera Grill & Topolobambo, Chicago

This is a light and refreshing cocktail that can be made in good-size quantities for easy serving. 1 ounce Del Maguey Single Village Mezcal, San Luis del Rio, 1/2 ounce Don Pedro brandy, 1-1/4 ounces fresh lime juice, 3/4 ounce simple syrup, 3 dashes Peychaud’s Bitters, Salt for rimming, Lime wedge garnish. Rub the lime wedge around the outside of the glass and dredge the rim in the salt (outside only, no salt on the inside). Combine ingredients with ice in a cocktail shaker and shake for 10-15 seconds. Strain into prepared glass; garnish with lime wedge.

A Recipe with Great Color & Flavor.

Sangre de Chichicapa

NOPA, San Francisco

1-1/2 ounces Chichicapa

1/2 ounce Brandy

3/4 ounce simple syrup

3 dashes Peychaud’s

Shake and strain into a cocktail glass with half salt rim.

Oro de Minero

NOPA, San Francisco

1-1/2 oz. Minero Mezcal

3/4 oz. Pineau de Charentes

2 dashes orange bitters.

Combine all in an ice filled shaker, stir gently until cold, then strain into a chilled small cocktail glass. Garnish with shaved orange.

Oaxaca Lemonade

Range, San Francisco

Herradura reposado tequila, Crema de Mezcal, Ginger honey syrup, lemon juice.

Enjoy the cocktail.

Cup-a-Joe Tini

Bar Manager Andrew Fritz: Cowboy Ciao, Scottsdale

2 oz. Crema de Mezcal

2 oz. Fresh chilled double espresso

3/4 oz. Tia Maria

Pour ingredients together into ice-filled mixing glass. Shake vigorously. Strain into a martini glass. Top with a dusting of house-made chipotle cocoa powder.

Enjoy the cocktail. We hope to see you soon in Scottsdale.

Melon Mezcalito

El Farol, Santa Fe

1/2 ounce triple sec

1/2 ounce Midori

3/4 ounce fresh lime juice

1 ounce fresh orange juice

Fill a cocktail shaker with ice. Add all of the ingredients except the lime wheel and shake well. Strain into a chilled martini glass and garnish with the lime wheel.

This neon-green drink is made with an intensely smoky flavor.

Mango Mezcal Paloma

Sean Beck: Backstreet Cafe, Houston

1-1/2 ounce Del Maguey mezcal

1/2 ounces fresh lime juice

6 ounces mango soda preferably R.W. Knudsen (available at Whole Foods)

Small pinch pure chili powder

1 teaspoon coarsely chopped cilantro (optional)

Fill a shaker with ice. Add the mezcal, lime juice, mango soda and chili powder. Stir and strain into an ice-filled collins galss. Stir in the cilantro.

A popular Mexican refresher.

Fire Between the Thighs

Chef Eddie Caraeff: Newsroom, Santa Monica

One serving up, in a martini glass.

1 ounce jamaica syrup

1-1/4 ounces Del Maguey San Luis del Rio

1 cup crushed ice

1 ounce club soda or sparkling mineral water

Measure the jamaica syrup, Elixir Lemonade Ginseng Tonic and Mezcal into a shaker. Add crushed ice, shake, and strain into a martini glass. Stir in the club soda. Top with a 1/4 ounce mezcal floater and a squeeze of lime. Garnish with a lime wheel on the glass rim.

La Biznaga (BIZ – NA – GA) means barrel cactus

Owners Fernando and Nacho: la Biznaga Restaurant, Oaxaca

Tall glass w/rocks

half orange juice to fill

half papaya juice to fill

squeeze 1/4 lime

grated fresh vanilla bean

1/2 oz. simple syrup or agave syrup

Lime slice garnish.

1. Stir in to each of the juices, a grate or two of the vanilla bean and 1/4 oz. syrup ea.

2. Pour juice carefully as two separate color layers

3. Pour minero and squeeze lime on top.

4. Garnish with a lime wheel on the glass rim.

5. serve with straw-the consumer can stir and mix.

Del Maguey Mezcal Martini, Fort Worth

Chef Grady Spears: Grady’s, Fort Worth

Using only your favorite Del Maguey Mezcal (we suggest Santo Domingo Albarradas) in a martini shaker with big cubes of ice, shake briskly and pour into a chilled martini glass with two jalapeno-stuffed olives.

Ken’s Mystical Mezcal Martini

Ken Beckerman: Stars, San Francisco

5 parts San Luis Del Rio

Stir, strain into chilled martini glass. Garnish with orange zest.

Jimmy’s Bloody Bull

Jimmy Yeager: Jimmy’s American Restaurant and Bar, Aspen

2 ounces Santo Domingo Albarradas

8 ounces tomato juice

squeeze of 1/2 lime.

Garnish with a wedge of lemon.

Vya Maguey Cocktail

Andrew Quady: Quady California Dessert Wines

“My favorite mezcal recipe is a very sophisticated and delicious cocktail.” It only really works with a really fine mezcal. Pour two parts fine mezcal plus 1/2 part Extra dry Vya vermouth and 1/2 part Sweet Vya vermouth over ice. Stir well, and strain into a chilled cocktail glass. Garnish with a small strip of lime peel.

Green Chapulin (green grasshopper) six servings

Del Maguey Jefe, Ron Cooper: Ranchos de Taos

12 oz. Red Grapefruit juice

10 sprigs Fresh celantro, discard stems below bottom leaf on each sprig

4 oz. Del Maguey San Luis del Rio

2 oz. Del Maguey Crema de Mezcal

Highly carbonated Soda Water.

Blend juice and celantro until mixture turns pale green and barely any celantro particles show. Stir in Mezcal over large rocks in Collins glass.

Pour a 1/2 inch float of Soda Water and enjoy.

The Millionaire Margaritas for the New Millennium

All developed by Steven Olson – Sommelier, Spirits Writer & Lecturer Extraordinaire, NYC

No. 1

Herradura Seleccion Suprema Anejo Tequila and Grand Marnier Cuvee 150 with a Del Maguey Tobala Wild Mountain Maguey Mezcal float. 2 oz. Seleccion Suprema Añejo, 3/4 oz. GM 150, 1/2 oz. Del Maguey Tobala, 1-1/2 oz. fresh lime juice. Pour Herradura, GM, and lime juice over ice in a mixing glass. Swirl gently. Strain into a pre-chilled martini glass. Float Tobala. Garnish with an orange wheel.

2 oz. Herradura Seleccion Suprema 100% Blue Agave Anejo Tequila, 3/4 oz. Del Maguey Tobala Wild Mountain Maguey Mezcal de Oaxaca, 1-1/2 oz, Fresh Lime juice, 3/4 oz. Grand Marnier Cuvee Centcenquintenaire (float). Combine first three ingredients into large shaker glass, shake gently, strain into pre-chilled Martini glass, float Grand Marnier, add squeeze of one lime wedge, and garnish with orange slice.

No. 3

Herradura Reposado Tequila and Grand Marnier Cuvee 100 with a Del Maguey, Santo Domingo Albarradas Mezcal float. 2 oz. Herradura Reposado, 1/2 oz. GM 100, 1/2 oz. Del Maguey Mezcal (Santo Domingo de Albarradas), 1-1/2 oz. fresh lime juice. Pour Herradura, GM, and lime juice over ice in a mixing glass. Shake vigorously. Strain into a pre-chilled martini glass. Float Mezcal. Garnish with an orange wheel.

Malcolm Lowry

Dave Broom: Author “Spirits & Cocktails”, UK

1 oz. Chichicapa

1/2 oz. overproof white rum

1/4 oz. Cointreau

Shake and serve in a cocktail glass and garnish with the twist.

Careful, this one will put you “Under the Volcano.”

Tula

NOPA: San Francisco

1-1/2 oz. Minero Mezcal

3/4 oz. Pineau de Charentes

3 dashes orange bitters

1/2 orange squeezed

1/2 lime squeezed

Ginger beer to finish.

Combine all in an ice filled shaker, Pop once and strain into fresh ice filled Collins glass. Finish with Ginger Beer and garnish with Orange wedge.

Oaxacan Sunset

Barry Infusco: President Chef’s Association So. Arizona

4 ounces Single Village Mezcal

3 ounces Tuna/Prickly Pear Juice (the black-seeded red fruit that grows on many varieties of the Opuntia cactus)

1 ounce fresh lime juice

Shake well with 3/4 cup cracked ice. Serve with a lime peel. Yes!

Sangre de Cristo

Raul Yrastorza: El Carmen, LA

12-14 oz. glass. Fill with ice. Add 1/2 oz. Brandy and good Cabernet to within 1-1/2 inch from top. Add juice of 1/2 lime and a wedge of lemon. Fill with orange juice, splash of 7UP and stir. Float your favorite Single Village Mezcal and garnish with lemon, lime or orange.

Sound strange to you? Try it!

Martini Del Maguey

Del Maguey Jefe, Ron Cooper

Using only San Luis Del Rio in a martini shaker with big cubes of ice, shake briskly and pour into a chilled martini glass.

Experience the complex flavors released.

Raul’s Parranda Margarita

Raul Yrastroza: Eldorado, Brentwood

Fill a 10-12 oz. glass with big rocks. Squeeze in dash more than 1/4 in. fresh lime juice bottom of glass. Pour 2 oz. Crema de Mezcal. Pour 1/2 oz. Triple Sec. Add 3 sugar cubes. Shake to dissolve the sugar cubes. Pour over rocks in a tumbler.

Mezcalrita

Fernando: El Cholo, Santa Monica

2 oz. Crema de Mezcal

3/4 oz. Cointreau

4 oz. Margarita mix.

The Crema Margarita

Chef Victor W. Matthews, Jr.: The Black Bear Restaurant at Pike’s Pub

Over ice pour 1-1/2 oz. of Crema de Mezcal, 1-1/2 oz. of Triple Sec, 1/2 oz. of Grand Marnier, 1 oz. Margarita mix (Sweet and Sour), a dash of Rose’s Lime, and a tiny dash of sugar. Finally, squeeze a quarter lime (or a half a mexican limon), and shake well. Pour and enjoy.

(“Personally, I recommend this without salt. I never quite understood the salt thing anyway, but in this case it interferes with the sweetness and overall experience of the beauty of the Crema.”)

The Del Maguey Margarita

Chef Victor W. Matthews, Jr.: The Black Bear Restaurant at Pike’s Pub

The stronger version, for true Mezcal Afficianados:

2 oz. Crema de Mezcal

1-1/2 oz. Countreau

juice of 1 lime

1 oz. margarita mix.

Shake. pour, and top with 1/2 oz. of Single Village (Chichicapa for instance).

(“Again, no salt please… unless you REALLY have to”).

The Xiuhtecuhtli (fire god)

George O. Jackson, Jr.: Austin

Made like a Bloody Mary except that you put the alcoholic (mezcal) component in a blender with 3 jalapenos and 1 bunch cilantro; coarsely chop it up and strain into the seasoned tomato juice mixture. Garnish with a lot of freshly cracked black pepper.

Mezcal Margarita

George O. Jackson, Jr.: Austin

1 shot fresh key lime juice

2 shots of Del Maguey mezcal

1-1/3 oz. Mexican Controy or Bols Triple Sec.

Shake with and serve over ice in a glass with a salted rim.

Minagranite

Jimmy Z: Las Flores Canyon, Malibu

1/2 – 1 oz. fresh pomegranite juice

a few drops of fresh key lime juice.

Serve in a chilled dessert flute or martini glass.

Humboldt’s Cosmos

Del Maguey Jefe, Ron Cooper:

2 oz. Trader Joe’s Unfiltered Cranberry juice, (comes sweetened with white grapes)

1 oz. Chichicapa served in a tumbler on the rocks.

Healthy and Sabroso!

La Palapa Prohibition Margarita

Margaritte Malfy: La Palapa, NYC

1 oz. Del Maguey Chichicapa Mezcal

1 oz. Sauza Hornitos

1/2 oz. Cointreau

On the rocks or straight up. Glass is rimmed with our chile-piquin salt.

This makes for one awesome tasting Margarita

Margarita San Luis

Del Maguey Jefe, Ron Cooper:

1 oz. San Luis Del Rio

1/2 oz. Crema de Mezcal

1-1/2 oz. key lime juice

Stirred on the rocks. Hijo la….

Smokey the Beer

Albuquerque Aficionado – Mike Sherwood, Albuquerque:

Add one oz. Minero to a bottle of Sam Adams.

A real kick in the pants.

Sacred Champagne

Chef Joe Wrede: Joseph’s Table, Taos

1 oz. Fresh Lemon

3/4 oz. Agave syrup (cut with water a la simple syrup).

Shake and strain into a flute adding 1 oz. Sparkling wine and a lemon twist.

Try Chichicapa Frozen:

Great sipping anytime!

Chichicapa Lime Sorbet

1 cup lime juice

2 ounces Chichicapa

Mix ingredients and freeze. Scoop into ball and serve. May be used in between courses as a pallate cleanser or as an excellent dessert. If you want an adventure… infuse the water with a serrano chile by cutting it into four pieces lengthwise and briefly boiling in advance.

Prickly Pear Margarita Sorbet

The Sonoran Grill

Juice and pulp from 6 key limes (remove seeds)

2 tbl 100% Agave tequila

1/4 cup corn syrup

2-1/2 cups very cold water (use bottled)

1 tbl Prickly pear syrup

Stir the tequila, water, sugar, and corn syrup, until sugar dissolves. Stir in lime juice, lime zest, and prickly pear syrup. Transfer ingredients to an ice-cream maker and follow manufacturer’s instructions. Put the sorbet in the freezer for 10 minutes before serving. Sorbet will be hard enough to scoop into servings. Garnish with mint leaf and wedge of lime.

Of course we recommend any of our mezcals over tequila for this recipe!

Caldo Minero Poblano (cold poblano soup in the style of Santa Catarina Minas)

Chef Donn Wagner, The new and fabulous Cazwellas in Montrose, CO:

6 Cloves roasted garlic

1 White onion (8 – 9 oz.) diced fine

3 Celery stalks, diced fine

2 Tbs. Unsalted Butter

Saute above until transparent

1 Tbs. roasted and ground Cumin

35 fresh chiles Pasilla – roasted, peeled and seeded – consistancy of the soup depends on quantity of chiles

5 cups rich roasted vegetable stock combined with your leftover asparagus stalks

Combine above, puree smooth and cook at simmer for 20 minutes

3 Cups heavy whip cream

3 oz. Del Maguey Minero

Add above and reduce heat, Salt to taste, serves 8

Del Maguey Glazed Sea Bass

Chef Joseph Wrede, Joseph’s Table (Recipient year 2000 top 10 new chefs in America):

1 ounce Chichicapa

Fillet of Sea Bass…7oz. portions

Black Bean Salsa

1 cup cooked Black Beans

1/2 cup Corn kernels

1 Tablespoon minced Jalapeños

3 tablespoons diced Red Peppers

1 teaspoon Chichicapa

1 teaspoon Lime

1 clove minced Garlic

Cilantro and Salt to taste

Bring sugar and water to boil, add Chichicapa TM . Bring back to boil, simmer 8 minutes, reserve. Sear Sea Bass in hot pan, 4 minutes per side. Pour 3 to 4 tablespoons of Del Maguey glaze over fish. Slice tortilla lengthwise, fry in Canola oil, remove and salt. Assemble Black Bean salsa in bowl.

Put salsa on plate, fish on top of salsa and garnish with Tortilla chips. Sabroso.

Mezcal Hollandaise

Chef Grady Spears, Reata:

3 large egg yolks

juice of 1 lemon (about 2 tablespoons)

1 cup cold butter, cut into pieces

2 tablespoons mezcal

Kosher salt to taste

Freshly ground pepper to tasteThis may be prepared in a saucepan directly over the heat or in a stainless steel bowl placed over a saucepan of simmering water. In either method, combine the egg yolks and lemon juice and heat over low flame, whisking continously until the mixture is light and creamy. Begin adding pieces of butter while whisking to blend. As the butter melts and emulsifies, add more. Keep adding and whisking until the butter is used up and the sauce is thick.

Whisk in the mezcal. Serve at once.

Del Maguey Mezcal Seared Steak

Michael Gardner, President – Del Maguey:

Using a not-too-thick premium steak, brush both sides with olive oil and sprinkle with salt, pepper and some smoked red pepper flakes. Preheat an iron skillet with a tablespoon or two of olive oil and toss in your steak. When the first side has good color, flip the steak and, after a couple of minutes, pour in 3 or 4 shots of Del Maguey, Single Village Mezcal (we suggest Minero). — Watch out for flames! — Take the pan off the skillet and put it into an oven preheated to 400° for five or ten minutes, based on preference. Finally, put your Del Maguey Seared Steak on a plate, deglaze and pour on top the contents of the pan. Garnish with coarsely chopped cilantro sprinkled on the steak and some fresh radishes on the side. Goes well with zucchini and tomatoes. Eat slowly and enjoy with a few sips of mezcal.

Salmon Del Maguey

Thomas K. Stat, Chicago

1 fresh Salmon steak.(8 oz.)Glaze:

1 part Tamari soy sauce

Broil or Grill over hot coals. Exquisite!

Crepes San Luis

Chef Lionel Garnier, ¡Bravo!

Use your favorite crepe recipe and flash the pan with half a shot of San Luis Del Rio just before pouring in the batter. When cooked, lightly sprinkle with fine grain sugar.

Vanilla Ice Crema

Chef Lionel Garnier, ¡Bravo!

Homemade vanilla ice cream made with Crema de Mezcal. Crema to be introduced in November 2001!

Torta de Chocolate con Mezcal

Executive Chef Marc Felix, Oak Room, Plaza Hotel NY:

2 lbs. 3 oz. flour

1 lb. 5oz. butter

zest from 2 lemonsMix flour and sugar. Cut in butter until mixture is crumbly. Add egg yolks and lemon zest with 1 oz. cold water. Let rest for 1 hour. Roll out and place in buttered Tart pan. Bake until light brown, 400° for 5-7 min.

1 quart heavy cream

15 oz. bittersweet chocolate

3 oz. Del Maguey, Single Village Mezcal

Bring cream to a boil and pour over chocolate. Mix well and refrigerate for 5 hours. Whip in electric mixer until the mixture is the consistency of a mousse. Add the Mezcal and pour into prepared Tart Shell and refrigerate.

Mezcal Creme Anglaise:

1 tsp. vanilla extract

3 oz. Del Maguey, Single Village Mezcal

In the top of a double boiler, mix yolks and sugar. Heat milk and add to sugar/yolk mixture. Add vanilla and heat until mixture thickens—just enough to coat a spoon. Add Mezcal and refrigerate.

Ladle Creme Anglaise on serving plate. Place chocolate tart on top and garnish with whipped cream.

Chocolate and Mezcal Volcano Cakes

Chef Juerg Wismer, Executive dessert Chef Nestle Corp.:

Ingredients (20 – 3.88 oz. cakes):

1 lb. Nestle Semi-Sweet Chocolate Morsels

1 lb. Butter, unsalted

1/2 cup Mezcal San Luis Del Rio

1 lb. sifted Confectioners’ sugar

2 cups all-purpose, sifted Flour

1. Preheat conventional oven to 450. Butter and dust with sugar 20 one-cup souffle dishes.2. In a medium size saucepan over low heat, melt chocolate morsels and butter. Remove from heat. Add the Mezcal and mix well until smooth. Let cool slightly.

3. In a medium size mixing bowl combine eggs, egg yolks and sugar. Whip until well mixed. Add chocolate mixture and gently incorporate flour until batter is well blended.

4. Scoop 110 gr. of batter into each souffle dish. Bake cakes until sides are set and center remains soft, approximately 11 minutes. Serve immediately.

5. Optional, decorate with whipping cream and serve with marinated oranges.

Chocolate Mousse with Mezcal

Chef Juerg Wismer, Executive dessert Chef Nestle Corp.:

Ingredients (12 – 4 oz. servings):

12 oz. Peter’s Broc Milk Chocolate

6 oz. Peter’s Burgundy Semi-Sweet Chocolate

1/4 cup Mezcal San Luis Del Rio

1 qt. heavy whipping Cream

1. Carefully melt milk chocolate and semi-sweet chocolate together in a microwave oven (defrost setting) or water bath.2. In a 1 qt. saucepan, combine water and Mezcal. Warm the liquid to approximately 160 F. Pour the warm liquid into the chocolate and mix well until a smooth truffle filling is obtained.

3. Whip the cream half way. Add 1/8 of whipped cream to the truffle filling. Mix well with a rubber spatula. Add the rest of the whipped cream and quickly fold together. The mixing should be done quickly but gently to avoid a curdled texture because the chocolate will set very quickly once in contact with the cold whipped cream.

4. Pour the mousse into a bowl and let set overnight.

5. Form “dumplings” using a warm metal spoon. Garnish to your preference.

Notes: The mousse is always best prepared the day before serving. When refrigerated, the mousse can be served for approximately 3 days.

Cafe Del Maguey

Pour a couple tablespoons of Del Maguey, Single Village Mezcal into a cup of Colombian coffee with milk and see what happens. A pinch of sugar if you wish.

Del Maguey Mezcal and Dessert:

If it’s chocolate, eat it while sipping any Del Maguey, Single Village Mezcal. You’ll be back for seconds!

Espresso Del Maguey

A great way to end a meal (or start the day). Fresh ground espresso or filter made coffee using Italian roast and 1/2 ounce of Del Maguey, Single Village Mezcal.

Mixing With Mezcal: Smoky, Strong, and Delicious Cocktail Recipes

Mezcal is tequila’s older country cousin, made from different types of agave that infuse it with big, brawny flavors — think smoke, sweat, and petrol. As such, it doesn’t always play well with others. In Mexico, people drink the stuff undiluted and have for hundreds of years. Mezcal seemed to prefer it that way. That’s why I used to say that mixing cocktails with mezcal was like trying to teach a pig to sing: It wastes your time and annoys the pig. Best just to leave it alone.

But lately I’ve warmed to mezcal cocktails. It helps that there are more mezcals on the market now, and many of the new ones aren’t so smoky, like Marca Negrá Espadín and Real Minero Jabalí. “There are fruit-forward mezcals, and mezcals with so many botanical flavors you would think they’re gin,” says Nacho Jiminez, the head bartender at Ghost Donkey, an agave-focused bar in New York City.

Bartenders have also figured out a couple of strategies. One: Keep it in the agave family by combining mezcal and tequila in a classic recipe, like a margarita or Oaxacan Old-Fashioned. Two: Make it a fair fight by pitting mezcal against an equally assertive ingredient, like the fiery ginger and poblano pepper in the Mezcal Mule or the explosively herbaceous Chartreuse in New York bartender Tyler Caffall’s Kate Valk. Follow either of these rules and you’ll have that pig singing in no time.

11⁄2 oz reposado tequila

2 dashes Angostura bitters 1 barspoon agave syrup Orange twist

Add ingredients to an ice-filled rocks glass. Stir until cold. Garnish with a flamed orange twist.

1/2 oz Ancho Reyes Verde Chile Poblano Liqueur

1⁄2 oz fresh lime juice

Ginger Beer, Lime Wedge, Sprig of Mint

Add first three ingredients to an ice-filled highball glass, then top it off with ginger beer. Garnish with lime wedge and mint.

3⁄4 oz lemon juice

1⁄2 oz yellow Chartreuse 1⁄4 oz agave syrup

1⁄8 oz Ricard pastis

Shake; strain into a cocktail glass.

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