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Ingredients:

• 2 oz Mezcalum Mezcal
• 1 oz fresh lime juice (about 1 lime)
• 1 oz hibiscus syrup (recipe below!)
• ½ oz orange liqueur (e.g., Cointreau or Grand Marnier)
• Ice
• Hibiscus flowers and/or lime wedge for garnish
• Optional: Tajín or salt for the rim

Ingredients for Hibiscus Syrup:

• ½ cup dried hibiscus flowers
• 1 cup water
• ½ cup sugar

Instructions:

1. In a small saucepan, combine the hibiscus flowers, water, and sugar.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.
3. Let the mixture steep for 10–15 minutes to extract the full flavor and vibrant color of the hibiscus.
4. Strain out the flowers and allow the syrup to cool completely. Store in an airtight container in the fridge for up to two weeks.

Step-by-Step: Making the Hibiscus Mezcal Margarita

1. Prepare the Glass: Run a lime wedge around the rim of your glass, then dip it in Tajín or salt for a flavorful crust.
2. Shake It Up: In a cocktail shaker, combine Mezcalum Mezcal, lime juice, hibiscus syrup, and orange liqueur. Add ice and shake vigorously for 15–20 seconds.
3. Serve: Strain the mixture into your prepared glass filled with fresh ice.

Garnish: Top with a hibiscus flower or a lime wedge for that picture-perfect finish.

INGREDIENTS :

• 2 oz Mezcalum mezcal
• 1 oz pear nectar (fresh or store-bought)
• 1/2 oz fresh lemon juice
• 1/2 oz cinnamon simple syrup (recipe below)
• Dash of ground cinnamon (optional)
• Pear slice and cinnamon stick, for garnish
• Ice (crushed is preferred for a "smash" style)

For the Cinnamon Simple Syrup:

• 1/2 cup water
• 1/2 cup sugar
• 2 cinnamon sticks

Combine the water, sugar, and cinnamon sticks in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let the cinnamon steep for 15-20 minutes. Strain and cool before using. Store in the refrigerator for up to two weeks.

Directions:

1. Build the Base: In a shaker, combine Mezcalum mezcal, pear nectar, lemon juice, and cinnamon simple syrup. Add a dash of ground cinnamon if you like an extra spicy kick.
2. Shake It Up: Fill the shaker with ice and shake vigorously for about 15 seconds until chilled.
3. Smash & Serve: Strain the mixture into a glass filled with crushed ice.

Garnish: Top with a pear slice and a cinnamon stick for a stunning seasonal

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.