WE ARE

INGREDIENTS:

• 2 oz Mezcalum mezcal
• 1 oz sweet vermouth
• 2 dashes of Angostura bitters
• Orange peel or cherry for garnish

INSTRUCTIONS:

1. Chill Your Glass: Begin by chilling your cocktail glass; this enhances the drinking experience.
2. Mix: In a mixing glass filled with ice, combine 2 ounces of Mezcalum mezcal, 1 ounce of sweet vermouth, and two dashes of Angostura bitters.

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INGREDIENTS:

• 2 oz Mezcalum Mezcal
• 1 oz fresh lime juice
• ¾ oz agave syrup
• ½ oz egg white (optional for added froth)
• Lime wheel or zest, for garnish

INSTRUCTIONS:

1. Shake It Up: In a cocktail shaker, combine Mezcalum Mezcal, lime juice, agave syrup, and egg white (if using).
2. Dry Shake: Shake vigorously without ice to incorporate the egg white and create a frothy texture.

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INGREDIENTS:

• 3 cucumber slices
• 1/2 oz agave nectar
• 2 oz Mezcalum mezcal
• 3/4 oz fresh lime juice
• 3/4 oz passion fruit puree
• Ginger beer, chilled, to top
• A pinch of salt
• Cucumber slice and candied ginger for garnish

INSTRUCTIONS:

1. Muddle Fresh Ingredients: Begin by adding cucumber slices and agave nectar to a shaker.

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INGREDIENTS:

• 1 ounce Mezcalum Mezcal
• 1 ounce St-Germain Elderflower liqueur
• ½ ounce Punt e Mes
• ¼ ounce fresh lemon juice
• Lemon twist for garnish

INSTRUCTIONS:

1. Prepare Your Cocktail Shaker: Start by adding ice to your cocktail shaker. The ice will chill the ingredients, ensuring that your drink is perfectly cold when served.

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INGREDIENTS:

• 3 oz. Mezcalum Mezcal
• 1.5 oz. Orange Liqueur
• 0.5 oz. Agave Syrup
• 3/4 oz. Fresh Lime Juice
• Chamoy + Sweet* Tajin Rim

INSTRUCTIONS:

1. Rim your glass with a mix of chamoy and sweet Tajin for that extra zing.
2. In a shaker, combine Mezcalum mezcal, orange liqueur, agave syrup, and fresh lime juice.

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INGREDIENTS:

• 2 oz Mezcalum
• 2 oz Coconut Milk
• 1/2 oz Cointreau
• 1/2 oz Lime Juice
• 1/2 Can of Ginger Beer
• Sliced Jalapeño
• Agave Syrup (for rim)
• Coconut Flakes (for rim)

INSTRUCTIONS:

1. Prepare the Glass: Rim a glass with agave syrup, then dip it in coconut flakes to coat the rim. Set aside.

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