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Ingredients:

1. 2 ounces Mezcalum
2. 2 ounces fresh grapefruit juice
3. 1/2 ounce fresh lime juice (about 1 lime wedge squeezed, or to taste)
4. 1/4 ounce Mike's Hot Honey (to taste, for that perfect kick!)
5. 2 ounces club soda or more, to top off
6. Tajín and salt for rimming
7. Grapefruit wheel for garnish

Instructions:

1. Rim Your Glass: On a small plate, mix equal parts Tajín and salt. Run a lime wedge around the rim of your glass, then dip the glass upside down into the Tajín and salt mixture to coat evenly.
2. Combine & Dissolve: In your prepared glass, combine Mezcalum, fresh grapefruit juice, fresh lime juice, and Mike's Hot Honey. Stir thoroughly until the honey is completely dissolved into the liquids.
3. Ice & Top Off: Fill the glass with ice. Top it off with club soda to your desired level, and give it one more gentle stir.

Garnish: Adorn your cocktail with a beautiful wheel of fresh grapefruit. Sip and savor that Tribeca spirit!

Ingredients:

1. 3 oz Mezcalum
2. 2 oz fresh lemon juice
3. 1/2 oz Grand Marnier
4. 1/2 oz Agave Syrup
5. Sugar for rimming
6. Lemon twist for garnish (optional: add lemon zest to your sugar for an aromatic twist!)

Instructions:

1. Prepare Your Glass: On a small plate, spread a few tablespoons of sugar. Take a lemon slice and run it around the rim of your chosen cocktail glass. Gently invert the glass into the sugar, twisting to ensure an even and sparkling coating.
2. Combine Ingredients: In a cocktail shaker, combine the Mezcalum, fresh lemon juice, Grand Marnier, and agave syrup.
3. Shake It Up! Fill the shaker with ice. Secure the lid and shake vigorously until the mixture is thoroughly chilled – about 15-20 seconds.

Strain and Garnish: Strain the vibrant liquid into your prepared sugar-rimmed glass. Finish with a delicate lemon twist, letting its citrusy aroma complete the experience.

Ingredients:

1. 1.5 oz Mezcalum
2. 2.5 oz fresh mango juice
3. 3 jalapeño slices (adjust to your spice preference!)
4. 0.5 oz fresh lime juice
5. 0.5 oz triple sec
6. Jalapeño slice for garnish

Instructions:

1. Combine & Muddle: In a cocktail shaker, add Mezcalum, mango juice, lime juice, and triple sec. Drop in 3 slices of jalapeño.
2. Muddle for Flavor: With a muddler, gently press and twist the jalapeño slices to release their spicy oils and infuse the liquid. Don't over-muddle, just enough to get that perfect kick!
   
   
3. Shake It Up! Fill the shaker with ice. Secure the lid and shake vigorously until the mixture is thoroughly chilled – about 15-20 seconds.
   
   

Serve & Garnish: Strain the vibrant mixture into your favorite glass filled with fresh ice. Garnish with a fresh slice of jalapeño for an extra touch of flair (and flavor!).

Ingredients:

1. 1/2 oz Gochujang Syrup (recipe below!)
2. 4 fresh cherry tomatoes
3. 1 oz fresh lime juice
4. 2 oz Mezcalum
5. Garnish: Salt rim (we love Bartesian Sizzle Salt for an extra kick!)
6. Garnish: 1 cherry tomato

Gochujang Syrup:

1. 25g gochujang (Korean chili paste)
2. 100g granulated sugar
3. 100g water

Gochujang Syrup Instructions:

1. Combine all gochujang, sugar, and water in a small saucepan.
2. Heat over medium-low heat, stirring constantly until the sugar is fully dissolved and the mixture is well combined. Do not boil.
3. Remove from heat and let cool completely.
4. Strain the syrup through a fine-mesh sieve into an airtight container to remove any solids. This will give you a smooth, vibrant syrup. Store in the refrigerator for up to two weeks.

Instructions for The Underground Affair:

1. Prepare Your Glass: Take a rocks glass and moisten one side of the rim with a lime wedge. Dip the moistened side into your chosen salt (like Bartesian Sizzle Salt!) to create a striking half-rim. Set aside.
2. Muddle the Magic: In a cocktail shaker, add your homemade Gochujang Syrup, fresh lime juice, and 4 cherry tomatoes. Muddle them gently but firmly to break down the tomatoes and release their juicy, sweet-savory essence.
3. Shake & Chill: Add 2 oz of Mezcalum to the shaker, along with a generous scoop of ice. Secure the lid and shake vigorously until the mixture is thoroughly chilled – usually about 15-20 seconds.
4. Double Strain & Serve: Place a fine-mesh strainer over your prepared rocks glass. Pour the contents of the shaker through the strainer, ensuring a smooth, pulp-free liquid.
5. Garnish: Crown your "Underground Affair" with a fresh cherry tomato on the rim or a small skewer.

Ingredients:

• 1 ripe Kiwi, peeled
• 2 ounces Mezcalum
• 1 ounce Orange Liqueur (Cointreau, Grand Marnier, triple sec, or your favorite)
• 1 ounce fresh Lime Juice
• 1 ounce Agave Syrup, or to taste
• Flaky salt (optional) for the rim
• Kiwi slices for garnish

Instructions:

1. Prep the Kiwi: Place slices of your peeled kiwi at the bottom of a cocktail shaker.
2. Muddle Time: Muddle the kiwi slices well to release their juicy goodness.
3. Combine Ingredients: Add the fresh lime juice, Mezcalum, orange liqueur, and agave syrup to the shaker with the muddled kiwi.
4. Shake it Up: Fill the shaker with ice, then shake vigorously until everything is well-chilled and combined.
5. Rim Your Glass (Optional): If you're using salt, run a lime wedge around the rim of your serving glass and then dip it into flaky salt.

Ingredients:

• 1 oz Mezcalum
• 1 oz Campari
• 1 oz Sweet Vermouth
• Garnish: Orange Peel

Instructions:

1. Add Mezcalum, Campari, and sweet vermouth into a mixing glass with ice.
2. Stir until well-chilled (you want it nice and frosty!).
3. Strain the concoction into a rocks glass over one large ice cube.
4. Express the vibrant oils from an orange peel over the drink by gently twisting it.
5. Garnish with the orange peel and serve. Cheers!