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Ingredients:

• 2 oz Mezcalum Mezcal
• 1 oz fresh lime juice (about 1 lime)
• 1 oz hibiscus syrup (recipe below!)
• ½ oz orange liqueur (e.g., Cointreau or Grand Marnier)
• Ice
• Hibiscus flowers and/or lime wedge for garnish
• Optional: Tajín or salt for the rim

Ingredients for Hibiscus Syrup:

• ½ cup dried hibiscus flowers
• 1 cup water
• ½ cup sugar

Instructions:

1. In a small saucepan, combine the hibiscus flowers, water, and sugar.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.
3. Let the mixture steep for 10–15 minutes to extract the full flavor and vibrant color of the hibiscus.
4. Strain out the flowers and allow the syrup to cool completely. Store in an airtight container in the fridge for up to two weeks.

Step-by-Step: Making the Hibiscus Mezcal Margarita

1. Prepare the Glass: Run a lime wedge around the rim of your glass, then dip it in Tajín or salt for a flavorful crust.
2. Shake It Up: In a cocktail shaker, combine Mezcalum Mezcal, lime juice, hibiscus syrup, and orange liqueur. Add ice and shake vigorously for 15–20 seconds.
3. Serve: Strain the mixture into your prepared glass filled with fresh ice.

Garnish: Top with a hibiscus flower or a lime wedge for that picture-perfect finish.

INGREDIENTS:

For one cocktail, you’ll need:

• 2 oz Mezcalum Mezcal (Learn more about Mezcalum here)
• 2 oz fresh grapefruit juice (about half a grapefruit)
• 0.75 oz rosemary simple syrup (recipe below)
• 1 oz soda water
• Ice
• Grapefruit wedge or twist (for garnish)
• Fresh rosemary sprig (for garnish)

Rosemary Simple Syrup:

• 1 cup water
• 1 cup sugar
• 2-3 fresh rosemary sprigs

INSTRUCTIONS:

1. Make the Rosemary Simple Syrup

• Combine the water and sugar in a small saucepan over medium heat.
• Stir until the sugar dissolves completely.
• Add the rosemary sprigs and let the mixture simmer gently for 5 minutes.
• Remove from heat and let the syrup steep for another 15 minutes.
• Strain the syrup into a jar or bottle and let it cool. This can be stored in the fridge for up to two weeks.

2. Assemble the Cocktail

1. Fill a shaker with ice.
2. Add 2 oz of Mezcalum Mezcal, 2 oz of fresh grapefruit juice, and 0.75 oz of rosemary simple syrup.
3. Shake well until the mixture is chilled.
4. Strain into a glass filled with fresh ice.
5. Top with 1 oz of soda water for a sparkling finish.
6. Garnish with a fresh rosemary sprig and a grapefruit wedge or twist.

INGREDIENTS :

• 2 oz Mezcalum mezcal
• 1 oz pear nectar (fresh or store-bought)
• 1/2 oz fresh lemon juice
• 1/2 oz cinnamon simple syrup (recipe below)
• Dash of ground cinnamon (optional)
• Pear slice and cinnamon stick, for garnish
• Ice (crushed is preferred for a "smash" style)

For the Cinnamon Simple Syrup:

• 1/2 cup water
• 1/2 cup sugar
• 2 cinnamon sticks

Combine the water, sugar, and cinnamon sticks in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let the cinnamon steep for 15-20 minutes. Strain and cool before using. Store in the refrigerator for up to two weeks.

Directions:

1. Build the Base: In a shaker, combine Mezcalum mezcal, pear nectar, lemon juice, and cinnamon simple syrup. Add a dash of ground cinnamon if you like an extra spicy kick.
2. Shake It Up: Fill the shaker with ice and shake vigorously for about 15 seconds until chilled.
3. Smash & Serve: Strain the mixture into a glass filled with crushed ice.

Garnish: Top with a pear slice and a cinnamon stick for a stunning seasonal

INGREDIENTS:

• 2 oz Mezcalum mezcal (Espadin or Cuishe)
• 1 oz cranberry juice (preferably fresh, or use cranberry syrup for extra sweetness)
• ½ oz freshly squeezed lime juice
• Ginger beer (about 4 oz, depending on your preference for fizz)
• Fresh cranberries (for garnish)
• Lime wedge (for garnish)
• Mint sprig (for garnish, optional)
• Ice

INSTRUCTIONS:

1. Muddle the Cranberries: In a cocktail shaker, add a handful of fresh cranberries. Gently muddle them to release their juices, giving the drink a pop of color and flavor.
2. Mix the Ingredients: Add the Mezcalum mezcal, lime juice, and cranberry juice (or syrup) to the shaker. Fill the shaker with ice and give it a good shake for about 10-15 seconds to combine all the ingredients and chill the mixture.
3. Pour Over Ice: Fill a mule mug or highball glass with ice and strain the mixture into the glass.
4. Top with Ginger Beer: Pour ginger beer over the ice until the glass is nearly full, giving the drink its signature fizz.

Garnish and Serve: Garnish your Cranberry Mezcal Mule with a sprig of mint, a lime wedge, and a few fresh cranberries for a festive touch.

INGREDIENTS

• 4 tbsp organic pumpkin puree
• 2 tsp organic maple syrup
• 3 oz Mezcalum
• 2 dashes orange bitters
• ½ cup fresh-squeezed orange juice

Garnish: A charred orange twist or caramelized orange slice, and a marinated cherry

Instructions

1. Combine Ingredients: In a cocktail shaker, mix the pumpkin puree, maple syrup, Mezcalum, orange bitters, and orange juice.
2. Shake It Up: Shake vigorously for about 30 seconds to blend the flavors.
3. Strain and Serve: Strain the mixture into a rocks glass over a large ice cube.

Garnish: Top with a charred orange twist or caramelized orange slice for a smoky aroma, and add a marinated cherry for sweetness.

INGREDIENTS

• 3 tbsp Fine & Raw Spicy Hot Cocoa (for a rich, spicy base – consider collaborating with Fine & Raw!)
• ½ cup water
• ¾ cup milk (use oat or almond milk for a vegan option)
• 1 oz Mezcalum
• 1 cinnamon stick (garnish)
• 2–3 marshmallows (optional, for garnish)

Optional Garnish:

• Cinnamon sugar rim
• Extra marshmallows

STEP BY STEP INSTRUCTIONS

1. Prepare Your Mug

• Mix equal parts cinnamon and sugar in a small dish.
• Wet the rim of a heatproof mug and dip it into the cinnamon sugar mixture for a sweet, spiced coating.

2. Create the Chocolate Base

• Add ½ cup of water to a small saucepan and bring to a boil.
• Stir in 3 tablespoons of Fine & Raw Spicy Hot Cocoa.
• Reduce the heat to a simmer and whisk continuously until the mixture is thick and smooth.

3. Add the Milk

• Slowly whisk in ¾ cup of milk (or your choice of dairy alternative).
• Heat the mixture for 3–5 minutes until it's warm and fully combined.

4. Spike and Serve

• Pour 1 oz of Mezcalum into your prepared mug.
• Carefully add the hot chocolate mixture, stirring gently.

5. Garnish and Enjoy

• Top with marshmallows or a dollop of whipped cream.

Place a cinnamon stick in the mug for extra flair and aroma.