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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.

Ingredients:

• 2 oz Mezcalum
• 3/4 oz fresh lemon juice
• 3/4 oz lavender syrup (recipe below)
• 1 egg white (or aquafaba for a vegan option)
• Ice
• Dried lavender or lemon twist (for garnish)

Lavender Syrup Recipe:

• 1 cup water
• 1 cup sugar
• 2 tbsp dried culinary lavender

Instructions:

• In a small saucepan, bring water and sugar to a simmer, stirring until the sugar dissolves.
• Add dried lavender and let simmer for 5 minutes.
• Remove from heat, let it steep for 15 minutes, then strain out the lavender.
• Store in a sealed container in the fridge for up to two weeks.

Cocktail Instructions:

• In a cocktail shaker, combine Mezcalum, lemon juice, lavender syrup, and egg white.
• Dry shake (without ice) for about 15 seconds to create foam.
• Add ice and shake again for another 15 seconds.
• Strain into a chilled coupe glass.
• Garnish with dried lavender or a lemon twist.

Ingredients:

For one cocktail, you’ll need:

• 2 oz Mezcalum mezcal
• 3 pineapple slices (grilled or charred)
• 1 small slice of fresh jalapeño (adjust for heat preference)
• ½ oz fresh lime juice
• ½ oz agave syrup (or honey for a twist)
• Fresh cilantro (optional, for garnish)
• Ice cubes
• Pineapple wedge or jalapeño slice (for garnish)

Instructions: 

Step 1: Grill the Pineapple

Heat a grill or grill pan to high. Place fresh pineapple slices on the grill and cook until they develop caramelized char marks, about 2-3 minutes per side. This step enhances the pineapple’s natural sweetness, adding depth to your cocktail.

Step 2: Muddle the Ingredients

In a sturdy shaker or mixing glass, combine the charred pineapple, jalapeño slice, lime juice, and agave syrup. Using a muddler or the back of a spoon, gently crush the ingredients to release their flavors. Be cautious with the jalapeño; a little goes a long way!

Step 3: Add Mezcalum Mezcal and Ice

Pour 2 ounces of Mezcalum into the shaker. Add a generous handful of ice cubes and shake vigorously for 20-30 seconds. The shaking process chills and blends the flavors to perfection.

Step 4: Strain and Serve

Double strain the cocktail into a rocks glass filled with fresh ice. Double straining ensures a smooth drink, free of pineapple or jalapeño bits.

Step 5: Garnish and Enjoy

Garnish with a sprig of cilantro, a wedge of pineapple, or a slice of jalapeño for extra flair. Sip and savor the bold, smoky flavors that only Mezcalum can deliver.

Ingredients:

• 2 oz Mezcalum Mezcal
• 2 oz fresh blood orange juice (about 1 medium blood orange)
• 1 oz fresh lime juice (about 1 lime)
• ½ oz agave syrup (optional, for added sweetness)
• Grapefruit soda (such as Jarritos or Fever-Tree)
• Ice cubes

For the Garnish

• Tajín and sea salt rim (mix equal parts Tajín seasoning and sea salt)
• Charred blood orange slice (see instructions below)

Instructions:

1. Prep the Rim: Run a lime wedge around the rim of your glass, then dip the rim into a plate of Tajín and sea salt to coat.
2. Char the Blood Orange Slice (Optional but Recommended!): Slice a blood orange into thin rounds. Heat a grill pan or stovetop griddle over medium-high heat. Sear the orange slices for about 1–2 minutes per side until lightly charred. Set aside to cool.
3. Shake It Up: In a cocktail shaker, combine the Mezcalum mezcal, blood orange juice, lime juice, and agave syrup. Fill the shaker with ice and shake vigorously for about 15 seconds.
4. Assemble the Drink: Fill a highball or rocks glass with ice. Strain the shaken mixture into the glass, then top with grapefruit soda. Stir gently to combine.
5. Garnish and Serve: Add your charred blood orange slice to the rim or float it on top of the drink for dramatic flair. Sip and enjoy the smoky-citrusy magic!

Ingredients:

• 2 oz Mezcalum Mezcal (Espadin or Cuishe)
• 1 oz fresh lemon juice
• 1 tbsp honey (preferably raw and unfiltered)
• 1 slice of fresh chili (Jalapeño or Fresno for a subtle heat, or Habanero for a spicy kick!)
• 4 oz hot water
• Lemon wheel (for garnish)
• A dash of cinnamon (optional, for extra warmth)

Instructions:

1. Prepare Your Glass: Start by heating a mug or glass with some hot water to warm it up.
2. Mix the Ingredients: In a separate heatproof glass, combine Mezcalum mezcal, fresh lemon juice, honey, and your chili slice. Stir well to dissolve the honey into the mezcal mixture.
3. Add Hot Water: Pour the hot water into your glass with the mezcal mixture and stir again to blend everything together. You can adjust the amount of water to suit your taste—more water for a lighter flavor, less for a stronger mezcal presence.
4. Garnish and Enjoy: Garnish with a lemon wheel and, if desired, a sprinkle of cinnamon for extra warmth and spice. Sip slowly and let the smoky, spicy warmth take over.

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.