WE ARE

Ingredients:

• 2 oz Mezcalum Espadin or Cuishe Mezcal
• 1 oz fresh lime juice
• ¾ oz agave syrup
• 2-3 thin slices of serrano pepper (adjust to your spice preference)
• Lime wedge and serrano slice for garnish
• Salt or chili-lime salt for rim (optional)

Instructions:

1. Prepare the Rim (Optional): If desired, rim your margarita glass with salt or chili-lime salt. Run a lime wedge around the rim and dip it into the salt.
2. Muddle the Serrano: In a cocktail shaker, gently muddle the serrano pepper slices with the agave syrup.
3. Add the Liquids: Pour in the Mezcalum Espadin or Cuishe Mezcal and fresh lime juice.
4. Add Ice: Fill the shaker with ice.
5. Shake Vigorously: Shake well for 15-20 seconds until the shaker is well chilled.
6. Strain and Serve: Strain the margarita into your prepared glass filled with ice.
7. Garnish: Garnish with a lime wedge and a thin slice of serrano pepper.

Ingredients:

• 2 ounces Mezcalum
• 2 ounces Fresh Grapefruit Juice
• ½ ounce Fresh Lime Juice (about 1 wedge squeezed, or to taste)
• ¼ ounce Agave Syrup (or to taste)
• 2 ounces Club Soda or more (to top off)

Directions:

1. Add Mezcalum, fresh grapefruit juice, fresh lime juice, and agave syrup to a glass filled with ice.
2. Top with club soda and stir gently.
3. Garnish with a wedge of fresh grapefruit for that perfect finishing touch.

Ingredients:

• 2 oz Mezcalum Espadin or Cuishe Mezcal
• 8-10 fresh mint leaves
• 1/2 oz agave nectar (or simple syrup)
• Crushed ice
• Mint sprigs for garnish
• Optional: Lime wedge for garnish

Instructions:

1. Muddle the Mint: In a sturdy julep cup or rocks glass, gently muddle the mint leaves with the agave nectar. Don't over-muddle; you want to release the oils, not pulverize the leaves.
2. Add the Mezcal: Pour in 2 oz of Mezcalum Espadin or Cuishe Mezcal. The smoky notes of our artisanal mezcal will create a unique depth of flavor.
3. Pack with Ice: Fill the glass completely with crushed ice.
4. Stir and Chill: Stir thoroughly until the outside of the glass becomes frosty.
5. Garnish: Garnish with a generous sprig of fresh mint and, if desired, a lime wedge.

Ingredients:

• 2 oz Mezcalum Espadin & Cuishe Mezcal
• 3/4 oz fresh lime juice
• 1/2 oz orange curaçao
• 1/2 oz orgeat syrup
• 1/4 oz simple syrup (optional, for added sweetness)
• Crushed ice
• Lime wheel and mint sprig for garnish

Instructions:

1. Fill a shaker with Mezcalum, fresh lime juice, orange curaçao, and orgeat syrup.
2. Add ice and shake vigorously for 15 seconds.
3. Fill a double old-fashioned glass with crushed ice.
4. Strain the mixture into the glass over the ice.
5. Garnish with a lime wheel and a fresh mint sprig.
6. Optionally, float a splash of Mezcalum on top for extra smokiness.
7. Sip and enjoy a mezcal-powered escape!

Ingredients:

• 1.5 oz Mezcalum Espadin & Cuishe Mezcal
• 1 oz Campari
• 1 oz sweet vermouth
• Orange peel, for garnish
• Large ice cube

Instructions:

1. Fill a mixing glass with ice.
2. Pour in Mezcalum, Campari, and sweet vermouth.
3. Stir for about 30 seconds until well chilled.
4. Strain into a rocks glass over a large ice cube.
5. Express an orange peel over the drink, rub the rim, and drop it in.
6. Sip and savor the smoky, bitter-sweet perfection.

Ingredients:

• 2 oz Mezcalum Mezcal
• 1.5 oz coconut cream
• 1 oz pineapple juice
• 0.75 oz fresh lime juice
• 0.5 oz simple syrup (optional)
• 1 cup crushed ice
• Pineapple slice & toasted coconut for garnish

Instructions:

1. Add Mezcalum Mezcal, coconut cream, pineapple juice, lime juice, and simple syrup (if using) to a blender.
2. Add crushed ice and blend until smooth.
3. Pour into a chilled glass and garnish with a pineapple slice and toasted coconut.
4. Sip, savor, and let the smoky, tropical flavors transport you to paradise.