National Mezcal Day is October 21. To celebrate this smoky spirit, we’ve compiled a list of recipes below!
Seventeen Fifty
Ingredients:
0.75 oz Rosaluna Mezcal
0.75 oz Lime juice
0.75 oz Aperol
0.75 oz Yellow Chartreuse
Directions:
Combine all ingredients in a shaker with ice and shake until chilled. Strain into a chilled cocktail glass.
Recipe courtesy of Rosaluna.
Smoked Rita
Ingredients:
.75 oz. Tequila
.75 oz. Mezcal
.75 oz. Orange Crema
.5 oz. Agave
.5 oz. Lime Juice
1.5 oz. Charred Pineapple Mix
FireStix, for garnish
Directions:
Combine all ingredients and stir. Strain over ice in a cocktail glass.
Recipe courtesy of tequila and mezcal house, Lucky Day.
Tahiti Pearl
Ingredients:
1.5 oz Mezcal Ojo de Tigre
8-10 Mint Leaves
1 oz Simple Syrup
2 Dashes Lemon Bitters
3 Drops Olive Oil
Directions:
Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.
Recipe courtesy of Ojo de Tigre.
Pierde Almas Citrus
Ingredients:
2 oz Pierde Almas Espadín or Pierde Almas 9 Botanicals
3.4 oz of Lemon Juice
1 oz of Orange Juice
1.2 oz of Simple Syrup
Directions:
Mix in shaker and pour into a rocks glass. Garnish with an orange slice.
Recipe and photo courtesy of Pierde Almas Mezcal.
Amethyst
Ingredients:
1.5 oz Mezcal Ojo de Tigre
.5 oz Lime Juice
¾ oz hibiscus syrup
2 oz ginger beer or ale
Directions:
Combine all ingredients and shake well. Strain and top with ginger beer.
Recipe courtesy of Ojo de Tigre.
Pepino Cariño
Ingredients:
1 oz. Mezcal
1 oz. Scotch
1 oz House Sour
.5 oz. Agave
.25 oz. Egg White
3 muddled Basil Leaves
2 muddled Slices of Cucumber
Cucumber skin ribbon, for garnish
Directions:
Combine all ingredients and shake. Strain into a coupe glass and garnish with cucumber ribbon.
Recipe courtesy of tequila and mezcal house, Lucky Day. Photo Anthony Mair.
Tiger Lily
Ingredients:
1.5 oz Mezcal Ojo de Tigre
1.5 oz Pineapple Juice
2 oz Ginger Beer
Directions:
Build all ingredients over ice in a Highball Glass. Garnish with a pineapple slice or lime.
Recipe courtesy of Ojo de Tigre.
Escorpion
Ingredients:
1.5 oz. Mezcal
.5 oz. Hawaii Chili-Infused Tequila
.25 oz. Agave
1 Muddled Bordeaux Cherry
3 dashes of Sassafras Bitters
Hot chili, for garnish
Directions:
Combine all ingredients and stir. Strain over a large ice cube in a cocktail glass.
Recipe courtesy of tequila and mezcal house, Lucky Day. Photo Anthony Mair.
Pink Moon Paloma
Ingredients:
2 oz Rosaluna Mezcal
1 oz Fresh grapefruit juice
0.5 oz Lime juice
1 pinch of Sea salt
Garnish: Torched rosemary sprig and topped with seltzer
Directions:
Add all ingredients to shaker, shake well, and pour into a glass filled with fresh ice. Top with seltzer and a rosemary sprig for good measure.
Recipe courtesy of Rosaluna.
