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Ingredients:

For the Cocktail:

• 2 oz Mezcalum Mezcal (Shop Mezcalum here)
• 1 oz freshly brewed espresso (or strong coffee)
• 1 oz pumpkin spice syrup (store-bought or homemade)
• 1 oz heavy cream (or a dairy-free alternative like oat milk for a vegan twist)
• Ice (enough to fill your shaker)

For the Garnish:

• Whipped cream (optional, but indulgent!)
• A light dusting of cinnamon or pumpkin spice
• Cinnamon stick or star anise (optional, for extra flair)

Instructions:

Step 1: Chill Your Glass

Before you begin, place a martini glass in the freezer for a few minutes. A chilled glass enhances the experience by keeping the drink cold and refreshing.

Step 2: Brew Your Espresso

Prepare a shot of espresso or strong coffee. Allow it to cool slightly before adding it to the shaker. Freshly brewed espresso brings out the best flavors in this cocktail, balancing mezcal’s smokiness with its bold, bitter notes.

Step 3: Build the Cocktail

In a cocktail shaker, combine:

• 2 oz of Mezcalum Mezcal
• 1 oz of pumpkin spice syrup
• 1 oz of espresso
• 1 oz of heavy cream (or your preferred non-dairy option)

Fill the shaker with ice and secure the lid tightly.

Step 4: Shake It Up

Shake vigorously for about 15-20 seconds. This ensures the ingredients are well-mixed and chilled while creating that luscious, creamy texture.

Step 5: Strain and Serve

Remove your chilled martini glass from the freezer. Strain the cocktail into the glass, letting the silky liquid settle beautifully.

Step 6: Garnish Like a Pro

Top with a dollop of whipped cream (if desired) and a dusting of cinnamon or pumpkin spice. For a stunning presentation, garnish with a cinnamon stick or a piece of star anise.

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:

For one cocktail, you’ll need:

• 2 oz Mezcalum Mezcal (Learn more about Mezcalum here)
• 2 oz fresh grapefruit juice (about half a grapefruit)
• 0.75 oz rosemary simple syrup (recipe below)
• 1 oz soda water
• Ice
• Grapefruit wedge or twist (for garnish)
• Fresh rosemary sprig (for garnish)

Rosemary Simple Syrup:

• 1 cup water
• 1 cup sugar
• 2-3 fresh rosemary sprigs

INSTRUCTIONS:

1. Make the Rosemary Simple Syrup

• Combine the water and sugar in a small saucepan over medium heat.
• Stir until the sugar dissolves completely.
• Add the rosemary sprigs and let the mixture simmer gently for 5 minutes.
• Remove from heat and let the syrup steep for another 15 minutes.
• Strain the syrup into a jar or bottle and let it cool. This can be stored in the fridge for up to two weeks.

2. Assemble the Cocktail

1. Fill a shaker with ice.
2. Add 2 oz of Mezcalum Mezcal, 2 oz of fresh grapefruit juice, and 0.75 oz of rosemary simple syrup.
3. Shake well until the mixture is chilled.
4. Strain into a glass filled with fresh ice.
5. Top with 1 oz of soda water for a sparkling finish.
6. Garnish with a fresh rosemary sprig and a grapefruit wedge or twist.

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:

• 2 oz Mezcalum mezcal (Espadin or Cuishe)
• 1 oz cranberry juice (preferably fresh, or use cranberry syrup for extra sweetness)
• ½ oz freshly squeezed lime juice
• Ginger beer (about 4 oz, depending on your preference for fizz)
• Fresh cranberries (for garnish)
• Lime wedge (for garnish)
• Mint sprig (for garnish, optional)
• Ice

INSTRUCTIONS:

1. Muddle the Cranberries: In a cocktail shaker, add a handful of fresh cranberries. Gently muddle them to release their juices, giving the drink a pop of color and flavor.
2. Mix the Ingredients: Add the Mezcalum mezcal, lime juice, and cranberry juice (or syrup) to the shaker. Fill the shaker with ice and give it a good shake for about 10-15 seconds to combine all the ingredients and chill the mixture.
3. Pour Over Ice: Fill a mule mug or highball glass with ice and strain the mixture into the glass.
4. Top with Ginger Beer: Pour ginger beer over the ice until the glass is nearly full, giving the drink its signature fizz.

Garnish and Serve: Garnish your Cranberry Mezcal Mule with a sprig of mint, a lime wedge, and a few fresh cranberries for a festive touch.

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.