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Ingredients:

1. 2 oz Mezcalum
2. 1.5 oz Pineapple juice
3. 0.75 oz fresh Lemon juice
4. 1 oz Blueberry syrup (recipe below!)
5. 1 Egg white
6. Garnish: Sugar rim (we used @bartesian’s Triple Berry Sugar Rimmer for extra flair!)

Blueberry Syrup:

1. 1 cup fresh or frozen blueberries
2. 1 cup water
3. 1/2 cup granulated sugar

Blueberry Syrup Instructions:

1. Simmer Berries: In a medium saucepan, combine the blueberries and water. Bring to a gentle simmer over medium heat and cook for about 15 minutes, allowing the blueberries to break down and release their color and flavor.
2. Strain & Sweeten: Strain the cooked blueberries and liquid through a fine-mesh sieve, pressing gently on the solids to extract all the juice. Discard the blueberry solids. Return the strained liquid to the warm saucepan. While still warm (but not boiling), stir in the sugar until it is completely dissolved.
3. Cool & Store: Let the syrup cool completely to room temperature. Once cooled, transfer it to an airtight, food-safe container, such as a mason jar. Store in the refrigerator for up to two weeks.
4. Alternatively, for a quick syrup: Substitute with equal parts blueberry jam and water. Stir well to combine until the jam is dissolved, then strain for a smooth syrup.

Ingredients:

1. 1½ oz Mezcalum
2. 1/2 oz fresh lime juice
3. 1 oz fresh orange juice
4. 1 to 2 oz coconut cream (adjust to your preferred creaminess)
5. 1/2 oz Grand Marnier
6. Rimming salt
7. Orange zest for garnish
8. Dried orange slice for garnish (optional)

Instructions:

1. Prepare Your Glass: On a small plate, spread out your rimming salt. Moisten the rim of a margarita glass (or your preferred cocktail glass) with a lime wedge, then gently dip the rim into the salt to create a beautiful, even coating. Set aside.
2. Combine & Shake: In a cocktail shaker, add Mezcalum, fresh lime juice, fresh orange juice, coconut cream (start with 1 oz and add more if you prefer a richer creaminess), and Grand Marnier.
3. Shake with Ice: Fill the shaker with ice. Secure the lid and shake vigorously until the mixture is thoroughly chilled and well-combined – about 15-20 seconds. The coconut cream should be fully integrated.
4. Strain & Garnish: Strain the vibrant cocktail into your prepared salt-rimmed margarita glass filled with fresh ice. Garnish with a twist of fresh orange zest, expressing its oils over the drink, and optionally add a slice of dried orange for an elegant touch.

Ingredients:

1. 2 ounces Mezcalum
2. 2 ounces fresh grapefruit juice
3. 1/2 ounce fresh lime juice (about 1 lime wedge squeezed, or to taste)
4. 1/4 ounce Mike's Hot Honey (to taste, for that perfect kick!)
5. 2 ounces club soda or more, to top off
6. Tajín and salt for rimming
7. Grapefruit wheel for garnish

Instructions:

1. Rim Your Glass: On a small plate, mix equal parts Tajín and salt. Run a lime wedge around the rim of your glass, then dip the glass upside down into the Tajín and salt mixture to coat evenly.
2. Combine & Dissolve: In your prepared glass, combine Mezcalum, fresh grapefruit juice, fresh lime juice, and Mike's Hot Honey. Stir thoroughly until the honey is completely dissolved into the liquids.
3. Ice & Top Off: Fill the glass with ice. Top it off with club soda to your desired level, and give it one more gentle stir.

Garnish: Adorn your cocktail with a beautiful wheel of fresh grapefruit. Sip and savor that Tribeca spirit!

Ingredients:

1. 1.5 oz Mezcalum
2. 2.5 oz fresh mango juice
3. 3 jalapeño slices (adjust to your spice preference!)
4. 0.5 oz fresh lime juice
5. 0.5 oz triple sec
6. Jalapeño slice for garnish

Instructions:

1. Combine & Muddle: In a cocktail shaker, add Mezcalum, mango juice, lime juice, and triple sec. Drop in 3 slices of jalapeño.
2. Muddle for Flavor: With a muddler, gently press and twist the jalapeño slices to release their spicy oils and infuse the liquid. Don't over-muddle, just enough to get that perfect kick!
   
   
3. Shake It Up! Fill the shaker with ice. Secure the lid and shake vigorously until the mixture is thoroughly chilled – about 15-20 seconds.
   
   

Serve & Garnish: Strain the vibrant mixture into your favorite glass filled with fresh ice. Garnish with a fresh slice of jalapeño for an extra touch of flair (and flavor!).

Ingredients:

1. 1/2 oz Gochujang Syrup (recipe below!)
2. 4 fresh cherry tomatoes
3. 1 oz fresh lime juice
4. 2 oz Mezcalum
5. Garnish: Salt rim (we love Bartesian Sizzle Salt for an extra kick!)
6. Garnish: 1 cherry tomato

Gochujang Syrup:

1. 25g gochujang (Korean chili paste)
2. 100g granulated sugar
3. 100g water

Gochujang Syrup Instructions:

1. Combine all gochujang, sugar, and water in a small saucepan.
2. Heat over medium-low heat, stirring constantly until the sugar is fully dissolved and the mixture is well combined. Do not boil.
3. Remove from heat and let cool completely.
4. Strain the syrup through a fine-mesh sieve into an airtight container to remove any solids. This will give you a smooth, vibrant syrup. Store in the refrigerator for up to two weeks.

Instructions for The Underground Affair:

1. Prepare Your Glass: Take a rocks glass and moisten one side of the rim with a lime wedge. Dip the moistened side into your chosen salt (like Bartesian Sizzle Salt!) to create a striking half-rim. Set aside.
2. Muddle the Magic: In a cocktail shaker, add your homemade Gochujang Syrup, fresh lime juice, and 4 cherry tomatoes. Muddle them gently but firmly to break down the tomatoes and release their juicy, sweet-savory essence.
3. Shake & Chill: Add 2 oz of Mezcalum to the shaker, along with a generous scoop of ice. Secure the lid and shake vigorously until the mixture is thoroughly chilled – usually about 15-20 seconds.
4. Double Strain & Serve: Place a fine-mesh strainer over your prepared rocks glass. Pour the contents of the shaker through the strainer, ensuring a smooth, pulp-free liquid.
5. Garnish: Crown your "Underground Affair" with a fresh cherry tomato on the rim or a small skewer.

Ingredients:

• 1 ripe Kiwi, peeled
• 2 ounces Mezcalum
• 1 ounce Orange Liqueur (Cointreau, Grand Marnier, triple sec, or your favorite)
• 1 ounce fresh Lime Juice
• 1 ounce Agave Syrup, or to taste
• Flaky salt (optional) for the rim
• Kiwi slices for garnish

Instructions:

1. Prep the Kiwi: Place slices of your peeled kiwi at the bottom of a cocktail shaker.
2. Muddle Time: Muddle the kiwi slices well to release their juicy goodness.
3. Combine Ingredients: Add the fresh lime juice, Mezcalum, orange liqueur, and agave syrup to the shaker with the muddled kiwi.
4. Shake it Up: Fill the shaker with ice, then shake vigorously until everything is well-chilled and combined.
5. Rim Your Glass (Optional): If you're using salt, run a lime wedge around the rim of your serving glass and then dip it into flaky salt.