Mezcal Cocktail Recipes

With the arrival of cooler weather, comes the demand for darker spirits. Push aside the whiskey for a moment and consider coaxing your guests toward a mezcal cocktail. This smoky agave spirit is perfect to take your cocktail menus into the fall and winter. Plus, mezcal is a great spirit to introduce to your tequila-loving guests who may be looking to try something different.

We've collected a number of mezcal recipes to add to your cocktail menus!

First Word

Ingredients:

1.5 oz Rosa Luna mezcal
.75 oz Green Chartreuse
.5 oz Yuzuco super yuzu juice
.5 oz pecan orgeat (house made)

Directions:

1. Combine ingredients into shaker.
2. Add ice.
3. Shake and fine strain into Nick & Nora glass.
4. Garnish with a Luxardo cherry on pick.

The Breakfast Daisy

Ingredients: 
1.5 oz Earl Grey–infused Mezcal Unión Uno
0.75 oz Fresh Lemon Juice
0.75 oz Honey Syrup (3:1 honey:water)
3 oz Club Soda

Mint bouquet 

Directions:

For the Earl Grey-infused Mezcal:

1. Infuse 1 bottle of Mezcal Unión Uno with three Earl Grey tea bags for 30 minutes at room temperature.
2. Strain and store.

For the cocktail:

1. Add all ingredients into a glass with ice.
2. Top with club soda and gently stir.
3. Garnish with mint.
    

Ancestral Margarita

2oz Lost Explorer Mezcal infused Orange peel
0.75oz Honey syrup 1:1
0.75oz Lime juice (fresh)
5 drops Saline 20%
3 drops Vanilla Extract
3 dashes Scrappy's Chocolate bitters
1 dash Scrappy's Fire water bitters
1 slice of Mandarin Orange & Chocolate slice (for garnish)

Directions:

For the infused mezcal:

1. Add 700ml of mezcal and 15g of dehydrated orange peels into a container, cover, and place in the cooler for 72 hours.
2. After 72 hours strain and use for the cocktail.

For the Mandarin orange & chocolate:

1. Peel mandarin orange and disassemble it's slices.
2. Dip one half of each slice into melted chocolate, let it drip and place on a sheet.
3. Place in a cooler for chocolate to solidify.
4. Keep in the cooler.

For the cocktail:

1. Add all the ingredients into the shaker.
2. Add lots of ice and give it a good shake.
3. Fine strain in a rock glass on a big ice cube.
4. Garnish with Mandarin orange & chocolate slice.

Invierno Ilegal

Ingredients:

2 oz. cinnamon-infused Ilegal Reposado

¾ oz. guava syrup

¾ oz. fresh lime

Cinnamon-infused Reposado: Add 2 sticks of Mexican cinnamon to one 750ml bottle of Ilegal Mezcal Reposado and let sit for 6 hours.

Directions: 

For the guava syrup:

1. Add 1 cup of sugar to 1 cup of guava juice.
2. Bring to a boil and boil until sugar is dissolved.
3. Let cool.

For the cocktail:

1. Add all ingredients to a shaker.
2. Shake vigorously until chilled and strain into a coupe glass.
3. Garnish with grated cinnamon.

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