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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.

Ingredients

• 3 oz Mezcalum Mezcal
• ¾ oz fresh lemon juice
• ¾ oz honey-ginger syrup
• Candied ginger (for garnish)

For the Honey-Ginger Syrup

• 1 cup honey
• 1 6-inch piece of fresh ginger, peeled and thinly sliced
• 1 cup water

Preparation

Make the Honey-Ginger Syrup

• Combine honey, sliced ginger, and water in a saucepan over high heat.
• Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
• Remove from heat and let the mixture steep overnight in the refrigerator.
• Strain using cheesecloth and store the syrup in an airtight container.

Build the Cocktail

• In a shaker, combine Mezcalum, lemon juice, and honey-ginger syrup with ice.
• Shake until well-chilled.
• Strain into a rocks glass filled with fresh ice.

1. Garnish with Candied Ginger

• A small piece of candied ginger completes the drink, adding a touch of sweetness and a hint of spice.