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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.

Ingredients:

• 2 oz Mezcalum
• 1 1/2 oz Amaro Lucano
• 2 oz pomegranate juice
• 1 1/2 oz ruby port
• 1/2 oz agave syrup
• 2 rosemary sprigs (for garnish)

Preparation:

1. Mix the Ingredients: In a pint or cocktail mixing glass filled with ice, add the Mezcalum, Amaro Lucano, pomegranate juice, ruby port, and agave syrup.
2. Stir: Stir the mixture well until all the ingredients are thoroughly combined and chilled.
3. Rim the Glass: Rim two coupe glasses with turbinado sugar for an added touch of sweetness.
4. Strain and Pour: Strain the cocktail into the prepared glasses.

Garnish and Smoke: Garnish each glass with a fresh sprig of rosemary. Using a kitchen torch, lightly char the ends of the rosemary sprigs until they begin to smoke. This adds a dramatic effect as well as an extra layer of smoky flavor.

Ingredients :

For the Rim:

• 1 cup sugar
• Zest of 1 lime
• 1/4 cup lime juice
• Lime wheels

For the Drink:

• 6 cups frozen watermelon
• 12 ounces Mezcalum mezcal
• 10 ounces lime juice (freshly squeezed)
• 6 ounces triple sec
• 3 ounces jalapeño-infused simple syrup
• 1 jalapeño, coarsely sliced

For Garnish:

• Lime wheels
• Fresh jalapeño slices (optional)

Instructions:

Step 1: Prep Your Glasses

Prepare the rims of your margarita glasses by dipping the rims in lime juice, then coating them with a mixture of sugar and lime zest. This adds a sweet, tangy touch that complements the bold flavors of the drink. Set the glasses aside.

Step 2: Blend the Ingredients

In a blender, combine the frozen watermelon, Mezcalum mezcal, freshly squeezed lime juice, triple sec, and jalapeño-infused simple syrup. Blend until smooth and slushy. This step is key to achieving that perfectly refreshing texture.

Step 3: Serve It Up

Pour the frozen margarita mix into your prepared glasses. Garnish with a lime wheel and, for an extra spicy touch, add a fresh jalapeño slice.