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INGREDIENTS

• 4 tbsp organic pumpkin puree
• 2 tsp organic maple syrup
• 3 oz Mezcalum
• 2 dashes orange bitters
• ½ cup fresh-squeezed orange juice

Garnish: A charred orange twist or caramelized orange slice, and a marinated cherry

Instructions

1. Combine Ingredients: In a cocktail shaker, mix the pumpkin puree, maple syrup, Mezcalum, orange bitters, and orange juice.
2. Shake It Up: Shake vigorously for about 30 seconds to blend the flavors.
3. Strain and Serve: Strain the mixture into a rocks glass over a large ice cube.

Garnish: Top with a charred orange twist or caramelized orange slice for a smoky aroma, and add a marinated cherry for sweetness.

INGREDIENTS

• 3 tbsp Fine & Raw Spicy Hot Cocoa (for a rich, spicy base – consider collaborating with Fine & Raw!)
• ½ cup water
• ¾ cup milk (use oat or almond milk for a vegan option)
• 1 oz Mezcalum
• 1 cinnamon stick (garnish)
• 2–3 marshmallows (optional, for garnish)

Optional Garnish:

• Cinnamon sugar rim
• Extra marshmallows

STEP BY STEP INSTRUCTIONS

1. Prepare Your Mug

• Mix equal parts cinnamon and sugar in a small dish.
• Wet the rim of a heatproof mug and dip it into the cinnamon sugar mixture for a sweet, spiced coating.

2. Create the Chocolate Base

• Add ½ cup of water to a small saucepan and bring to a boil.
• Stir in 3 tablespoons of Fine & Raw Spicy Hot Cocoa.
• Reduce the heat to a simmer and whisk continuously until the mixture is thick and smooth.

3. Add the Milk

• Slowly whisk in ¾ cup of milk (or your choice of dairy alternative).
• Heat the mixture for 3–5 minutes until it's warm and fully combined.

4. Spike and Serve

• Pour 1 oz of Mezcalum into your prepared mug.
• Carefully add the hot chocolate mixture, stirring gently.

5. Garnish and Enjoy

• Top with marshmallows or a dollop of whipped cream.

Place a cinnamon stick in the mug for extra flair and aroma.

Ingredients

• 3 oz Mezcalum Mezcal
• ¾ oz fresh lemon juice
• ¾ oz honey-ginger syrup
• Candied ginger (for garnish)

For the Honey-Ginger Syrup

• 1 cup honey
• 1 6-inch piece of fresh ginger, peeled and thinly sliced
• 1 cup water

Preparation

Make the Honey-Ginger Syrup

• Combine honey, sliced ginger, and water in a saucepan over high heat.
• Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
• Remove from heat and let the mixture steep overnight in the refrigerator.
• Strain using cheesecloth and store the syrup in an airtight container.

Build the Cocktail

• In a shaker, combine Mezcalum, lemon juice, and honey-ginger syrup with ice.
• Shake until well-chilled.
• Strain into a rocks glass filled with fresh ice.

1. Garnish with Candied Ginger

• A small piece of candied ginger completes the drink, adding a touch of sweetness and a hint of spice.

Ingredients (Yields 2 Servings):

• ⅔ cup apple cider
  Opt for fresh, unfiltered cider for a robust, fruity base.
• ¼ cup lime juice
  Fresh-squeezed is best for vibrant citrus flavor.
• 2 ½ ounces Mezcalum
  The heart and soul of this cocktail, its smoky notes shine through.
• ½ ounce triple sec
  Adds a hint of orange sweetness for balance.

Garnish:

• Cinnamon and sugar for the rim
• Thin apple slices
• A cinnamon stick for a festive touch

Instructions:

1. Prepare the Rim
   Mix equal parts cinnamon and sugar on a small plate. Moisten the rim of your glasses with lime juice, then dip them into the cinnamon-sugar mixture for a spiced, sweet touch.
2. Mix the Margarita
   In a shaker, combine apple cider, lime juice, Mezcalum, and triple sec. Fill the shaker with ice and shake vigorously until chilled.
3. Serve
   Fill your prepared glasses with ice. Strain the margarita mixture into the glasses.
4. Garnish
   Add thin slices of apple and a cinnamon stick for decoration. Sip and savor the smoky-meets-sweet harmony.

Ingredients:

• 1.5 oz. Mezcalum
• 1 oz. Sweet Vermouth
• 1⁄2 oz. Luxardo Maraschino Liqueur – Adds a subtle cherry sweetness that enhances Mezcalum’s depth.
• 3 dashes of Angostura bitters – Provides a fragrant, spiced undertone.
• Spritz of Absinthe – A quick spritz gives a hint of anise flavor, rounding out the drink’s complex profile.
• Orange zest for garnish – Brings a fresh citrus aroma to balance the cocktail’s richness.

Instructions:

1. Pour the Mezcalum, sweet vermouth, Luxardo Maraschino Liqueur, and bitters into a mixing glass filled with ice.
2. Stir until well-chilled, allowing the ingredients to meld perfectly.
3. Strain into a chilled coupe glass.
4. Add a spritz of absinthe to the glass for a touch of anise.
5. Zest an orange peel over the drink, letting the oils release for an aromatic finish.

Ingredients:

• 2 oz. Mezcalum
• 1/2 oz. Copalli Cacao Rum
• 1/4 oz. organic agave nectar
• 3 dashes angostura cacao bitters
• 2 dashes Angostura bitters

Garnish:

• Orange zest

Directions:

1. Stir Up Some Magic: In a mixing glass filled with ice, combine the Mezcalum, Copalli Cacao Rum, organic agave nectar, and both bitters.
2. Chill It Down: Stir the mixture gently until it's well chilled. The ice will dilute the drink slightly, marrying the flavors together beautifully.
3. Strain and Serve: Strain the mixture into a rocks glass filled with one large ice cube. This large cube melts slower, keeping your drink cold without watering it down too quickly.

Zest and Impress: Finally, express the oils from an orange peel over the drink and garnish with it. The bright citrus notes will elevate the smoky richness of the mezcal, creating a delightful aromatic experience.