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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.

Ingredients:

• 8 fresh blackberries, plus more for topping
• 1-2 teaspoons fresh rosemary, plus a sprig for serving
• Juice from half of a lemon
• 1-2 tablespoons agave syrup
• 2 oz Mezcalum mezcal
• 2 dashes of orange bitters
• Sparkling water, to top
• Garnish: Fresh rosemary sprig and blackberries

Instructions:

1. Muddle the IngredientsIn a cocktail shaker or a glass jar, combine the blackberries, fresh rosemary, lemon juice, and agave syrup. Use a muddler or the back of a spoon to press down and squish the blackberries and rosemary, releasing their natural juices and oils. The combination of rosemary and blackberry creates an earthy, sweet aroma that sets the stage for the mezcal’s smoky depth.
2. Add the Mezcal and BittersPour in 2 oz ofMezcalum mezcaland add 2 dashes of orange bitters. The bitters give the drink a subtle orange peel flavor that complements the fruitiness of the blackberries and the herbal rosemary.
3. Shake It UpSeal the shaker and shake vigorously for 15-20 seconds. This ensures all the flavors blend together for a perfectly balanced cocktail.
4. Strain Over IceAdd ice to your serving glass, and strain the cocktail mixture over the ice, letting the vibrant colors and flavors shine through.
5. Top with Sparkling WaterTop off the drink with a splash of sparkling water for a refreshing finish. Gently stir to combine.
6. Garnish and ServeAdd a sprig of fresh rosemary and a few blackberries on top to garnish. Not only does this make the drink visually striking, but it also enhances the aromatic experience with each sip.

Ingredients:

• 1 1/2 ounces Mezcalum Espadin Mezcal
• 2 ounces organic coconut water (Preferably Harmless Harvest)
• 1/4 ounce fresh lime juice
• 1/2 ounce cane syrup (Preferably JM Sirop de Canne)
• 1 teaspoon banana liqueur (Preferably Tempus Fugit)
• Garnish: salt rim

Directions:

1. Prepare the glass: Salt the rim of a large rocks glass by rubbing a lime wedge around the edge and dipping it into coarse salt. This adds a savory kick to balance the sweetness and smoke.
2. Mix the drink: Combine the mezcal, coconut water, lime juice, cane syrup, and banana liqueur in a cocktail shaker.
3. Shake it up: Add ice to the shaker and shake vigorously until the drink is chilled—about 15-20 seconds.
4. Strain and serve: Fine strain the mixture into your prepared rocks glass, which should be filled with ice.
5. Garnish and enjoy: Add any personal garnishes like a lime wheel or a fresh banana slice if you’re feeling adventurous, then enjoy!