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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!

Ingredients: 

• 2 oz Mezcalum (Espadin or Cuishe)
• 1 oz Cucumber Jalapeño Syrup (recipe below)
• 0.75 oz Fresh Lime Juice
• Cucumber slices, for garnish
• Jalapeño slices, for garnish
• Mezcalum for a smoky, authentic Mezcal experience.

For the Cucumber Jalapeño Syrup:

• 1 cup Water
• 1 cup Granulated Sugar
• 1 Cucumber, peeled and roughly chopped
• 1 Jalapeño, sliced (remove seeds for less heat)

Instructions:

1. Syrup It Up: Combine water and sugar in a saucepan. Heat until the sugar dissolves. Add cucumber and jalapeño. Simmer for 15 minutes. Let it cool, then strain.
2. Cool It Down: In a shaker, combine Mezcalum, cucumber jalapeño syrup, and lime juice with ice.
3. Shake It! Shake well until chilled.
4. Pour & Garnish: Strain into a glass filled with ice. Garnish with cucumber and jalapeño slices.
5. Sip & Celebrate: Enjoy the refreshing and spicy symphony of flavors!

Ingredients:

• 2 oz Mezcalum (Espadin or Cuishe, whichever tickles your fancy!)
• 4-5 chunks of fresh pineapple (about 1 inch each)
• 1/4 inch slice of fresh habanero pepper (remove seeds for less heat, but where's the fun in that?)
• 1/2 oz fresh lime juice
• 1/4 - 1/2 oz agave nectar (adjust to your preferred sweetness)
• A few sprigs of fresh mint
• Ice
• Pineapple wedge and/or a thin slice of habanero for garnish (optional)

Let's Get Smashing! The Step-by-Step Guide:

1. Muddle Time! In a sturdy cocktail shaker, gently muddle the pineapple chunks and the habanero slice. You want to release their juices and oils, but don't pulverize them. A few firm presses should do the trick.
2. Minty Freshness: Add the mint sprigs to the shaker. Gently muddle them as well – just enough to release their aroma. Be careful not to over-muddle, as this can make the mint taste bitter.
3. Liquid Gold: Pour in the Mezcalum, fresh lime juice, and agave nectar into the shaker.
4. Ice, Ice Baby: Fill the shaker with ice.
5. Shake It Up! Close the lid tightly and shake vigorously for about 15-20 seconds, until the shaker is well-chilled.
6. Double Strain (Optional but Recommended): Double strain the mixture into a chilled rocks glass filled with fresh ice. A double strain will help remove any small bits of pineapple or habanero for a smoother sip.
7. Garnish & Enjoy! Garnish with a fresh pineapple wedge and/or a thin slice of habanero, if desired. Take a sip and prepare for a flavor explosion!

Ingredients

• 2 oz Mezcalum Espadin or Cuishe
  
• ½ oz fresh lime juice
  
• ½ oz chili syrup (homemade or store-bought)
  
• 4 oz cold ginger beer
  
• Ice
  
• Lime wheel and chili salt (for garnish)
  
• Optional: fresh jalapeño slice for added kick
  

Instructions

1. Fill a copper mule mug or a rocks glass with ice.
   
2. Add Mezcalum, lime juice, and chili syrup.
   
3. Stir gently to mix.
   
4. Top with ginger beer.
   
5. Garnish with a lime wheel and a sprinkle of chili salt or a jalapeño slice.
   
6. Sip and savor responsibly.
   

Ingredients:

• 2 oz Mezcalum Espadin or Cuishe Mezcal
• 0.75 oz fresh lime juice (about half a lime)
• 0.5 oz simple syrup (1:1 ratio sugar to water)
• Optional: Lime wheel or twist for garnish

Instructions:

1. Add Mezcalum, lime juice, and simple syrup into a shaker filled with ice.
2. Shake until well chilled—about 15 seconds of solid rhythm.
3. Strain into a chilled coupe or martini glass.
4. Garnish with a lime twist or wheel, if you’re feeling extra.
5. Sip and savor that bold balance of smoky, tart, and just sweet enough.