Del Maguey Recipes

Mezcal White Negroni

Niko Novick of Scopa Italian Roots,
Marina Del Rey, CAphoto white negroni

1.5 oz Del Maguey San Luis Del Rio Mezcal

.75 oz Suze Liqueur

.75 Contratto Vermouth Bianco

 

Procedure:

Stirred and served on one big rock with a grapefruit peel.

 

 

The South End SlingThe South End Sling

Sahil Mehta of Estragon, Boston, MA

1 oz Del Maguey Vida

1 oz Fernet Branca

1 oz Cherry Heering

1 0z Lime Juice

Ginger Beer

Procedure:

Shake first four ingredients with ice. Strain into a highball filled with fresh ice. Top with ginger beer. Garnish with a mint sprig.

Macondo’s Solitude

Eric Simpkins, Beverage Director at The Lawrence and Owner/Partner at Gentlemen of Spirit, Windsor, Connecticut.

1.5 oz Del Maguey Single Village Mezcal Santo Domingo Albarradas

.75 oz Los Arcos Amontillado Sherry

.25 oz Chartreuse VEP

Bar spoon of Maraschino Liqueur

Medium-sized Grapefruit Twist

Procedure:

Add all ingredients in tin and shake.

Oh Dae SuOh Dae Su

Anthony Bohlinger, Chefs Club by Food & Wine, Aspen, Colorado

1 oz Vida

.5 oz Aperol

.75 oz lemon juice

.5 oz Kumquat Syrup

4 dashes of Bittered Sling orange and juniper extract.

Glass: Martini

 

Procedure:

Add all ingredients with ice in tin and shake. Fine strain into a chilled coupe glass and garnish with a fresh halved Kumquat and mint leaf.

For Kumquat syrup: Boil a lb. of kumquats 6 oz of sugar, one Madagascan vanilla bean and teaspoon of salt. Reduce to a simmer for 20 minutes, strain and refrigerate.

Smoke and Firesmoke-and-fire

Rebecca Turner, Mission Taco Joint, St Louis, MO

2 oz. Del Maguey Vida

.5 oz House Made Serrano Syrup

.5 oz Dolin Blanc Vermouth

3 Dash Bittermens Hellfire Habenero shrub

Glass: Martini

 

Procedure:

1) Muddle 1/4 in slice fresh serrano in glass

2) Add liquid ingredients

3) Add ice

4) Stir

The Misfit’s Yellow Jacket

yellowjacket

The Misfit, Santa Monica, CA

2 oz. Del Maguey Vida

3/4 oz. Fresh Lemon Juice

1/2 oz. Honey Syrup

2 Slices Serrano Pepper

5ml yellow Chartreuse (for rinse)

Glass: Martini

 

Muddle Slices of Serrano in Boston Shaker. Add the Rest of Ingredients and Ice. Shake 30 Seconds. Strain into Chilled Martini Glass. Garnish with a slice of Serrano Floating in Glass

La Rosa Bonitacrema

Ryan Conklin: Old Major, Denver, CO

1 oz. Del Maguey Crema de Mezcal

1 oz. Lilet Rose

1 oz. Aperol

3 Dashes Grapefruit Bitters

Stir

Lemon Twist

Enjoy!

Sundial Sour

Misty Kalkofen, East Coast Juez

1.5 oz. Del Maguey Vida

.75 oz. Rothman & Winter Orchard Apricot

.5 oz. Royal Rose Saffron Simple Syrup

.75 oz. Lemon Juice

1 dash Bitterman’s Celery Shrub

 

Combine all ingredients in a mixing tin. Shake with ice and strain. Enjoy!

Oaxaca BijouOaxacaBijou

Giuseppe Santamaria, Boutique Bar at Ohla Hotel: Barcelona

30 ml. Mezcal Vida

20 ml. Carpano Antica Formula

20 ml. Yellow Chartreuse

A dash of Orange Bitter
Method: Stir

Garnish: Lemon twist

Glass: Martini

La Bellota

Ryan Fitzgerald, West Coast Juez,
Del Maguey Single Village Mezcal

1.5 oz. San Luis del Rio Single Village Mezcal

.75 oz. Fino Sherry

.75 oz. Dolin Bianco Vermouth.

2 dashes orange bitters

Stirred, served on a big piece of ice with a grapefruit twist.

Ten Cent Loosie

Kenny Bellanger: Brick & Mortar

2 oz. Chichicapa

.5 oz. Cardamaro

.5 oz. Black Cardamom Simple Syrup

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled coupe. Garnish with Lemon oil.

Black Cardamom Simple Syrup:
2 cups water
2 cups sugar
1.5 oz Black Cardamom (Approximately 35 pods)

Pulverize black cardamom pods to release seeds within. Add to water and bring to a boil. Reduce heat and allow mixture to simmer for 8-10 minutes. Remove from heat and add sugar, slowly stirring until it completely dissolves.

Allow to cool for 2-2 ½ hours. Strain mixture through fine mesh strainer or cheesecloth to remove all remnants of cardamom pods/seeds. Will keep in refrigerator for up to two weeks.

Once Upon a Time in Mexico

James Connolly: El Publico, Perth, Australia

45 ml Vida Mezcal

20 ml White Creme de Cacao

20 ml Lime Juice

3 Dashes Regans Orange Bitters

Yellow Chartreuse Rinse

Add all ingredients except yellow chartreuse to a cocktail shaker,
shake and fine strain into a cocktail glass with a yellow chartreuse rinse

Garnish with lemon zest

Salud!

Going Back to Mezcali

Donato Alvarez: Sixth Engine, Washington DC

Muddled cucumber

1 oz. Vida Mezcal

1 oz. Fresh Lime Juice

1 oz. Aperol

1 oz. Yellow Chartreuse
Shake and strain into chilled cocktail glass and garnish with a cold-smoked lime peel.

Aloha Paciano

Erin Harris: Jimmy’s, Aspen

1.5 oz. Vida Mezcal

1 oz. DDC

1 oz. Pineapple

.25 oz. Amaro Nonino

1/8 oz. Fresh Lemon

1/8 oz. Fresh Lime

3 Drops Bittermans Tiki Bitters

Dash Angostura

Red Right Hand

Brent Butler: West of Pecos, San Francisco

.75 oz. Del Maguey Chichicapa

.75 oz. Santa Maria Amaro

.75 oz. Cherry Heering

.75 oz. Fresh Grapefruit Juice

 

Shake, double strain into ice filled Collins glass, top with good club soda,

Garnish with three brandies cherries on a pick.

La Belen MayaSantaDomingoAlbarradas

aka winegeek

1.5 oz. La Gitana Manzanilla Sherry

.75 oz. Yellow Chartreuse

1 oz. Del Maguey Santo Domingo Mezcal

2 wide lemon peels
PREPARATION:

Add Sherry, Chartreuse, and Mezcal to a mixing glass, and fill with ice. Zest one lemon peel over ice and discard. Stir well. Strain into a chilled coupe, zest remaining lemon peel over the glass, and place in glass. Serve.

Port of Spain

Dominic Alling: Beretta, San Francisco

1 oz Small Hand Foods Orgeat

1.5 oz Del Maguey Vida Mezcal

.75 oz Lime Juice

.5 oz Angostura Bitters

 

Shake all ingredients with ice. Double strain into chilled cocktail glass.

Garnish with a floating lime wheel.

Port Wine Cocktail #3

Jacques Bezuidenhout: Kimpton Group, San Francisco

1.25 oz Del Maguey Vida Mezcal

1.25 oz Fonseca Bin No. 27 Port

2 tsp Grand Marnier

1 dash Angostura Bitters

1 dash Angostura Orange Bitters

Garnish: Orange twist

Glass: Cocktail

 

PREPARATION:

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with an orange twist.

This recipe is adapted from the Port Wine Cocktail #2 in The Savoy Cocktail Book.

Dia Del Muerto

Brad Tolleson: Pura Vida, Atlanta GA

1 dash Angostura Bitters

1 dash Peychaud Bitters

1-1/2 oz. Del Maguey Vida

1/2 oz. Fernet-Branca

1/2 oz. Punt e Mes

1/4 oz. Amaro Montenegro

1/4 oz. agave syrup

Stir, strain into a rocks glass with a big rock of ice
Garnish with a grapefruit twist
Great with roasted pork and charred beef

The Olivia

Max Kestenbaum: The Del Monte Speak Easy, Venice CA

2 oz. Del Mageuy VIDA

1 oz. lime juice

1/2 oz. honey syrup

1/2 oz. Domaine De Canton

3 slices of cucumber
In a shaker, muddle the cucumber. Add all liquid ingredients, shake, strain into a double old fashioned glass, preferably with a larg piece of block ice. Garnish with a slice of cucumber.

Mezcal & Mayhem

Adam Seger: National 27, Chicago

1.5 oz. Del Maguey Chichicapa Mezcal

.75 oz. Campari

.75 oz. Mayhaw Syrup*

5 oz Vicaris Tripel-Geuze or other Belgian tripel-style beer

Glass: Pint or highball

Garnish: Orange twist

PREPARATION:
Add the mezcal, Campari and Mayhaw Syrup to a shaker and fill with ice. Shake, and strain into a pint or highball glass half-filled with fresh ice. Top with the beer and garnish with an orange twist.

*To make Mayhaw Syrup, whisk just enough hot water into mayhaw jelly to make a syrup consistency. (You may substitute raspberry preserves or cranberry jelly plus a bit of lemon juice.)

A Slow Dance with Pedro Infante

Misty Kalkofen: Brick & Mortar, Cambridge MA

1.75 oz. Del Maguey Crema de Mezcal

3/4 oz. Gran Classico

1/2 oz. Averna

 

Stir with ice and pour into a chilled cocktail glass.

The Good Cork

Phil Ward: Mayahuel, NYC

1 oz. Del Maguey Vida Mezcal

1 oz. Red Breast Irish Whisky

1/2 oz. Benedictine

2 dashes Peychaud’s Bitters.

 

Stir ingredients over ice. Strain over fresh ice in a rocks glass.
Garnish with an apple slice.

Mezcal Mule

Jim Meehan: PDT, NYC

1-1/2 oz. Del Maguey Vida Mezcal

1 oz. House Ginger Beer

3/4 oz. Lime Juice

3/4 oz. Boiron Passion Fruit Puree

1/2 oz. Agave Syrup

3 muddled cucumber slices, plus 1 for garnish.

 

Add the lime and cucumber slices to a mixing glass and muddle. Add the rest of the ingredients. Shake with ice and strain into a rocks glass filled with ice. Garnish with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili.

Herbal Remedy

Lindsay Nader: Harvard & Stone, Hollywood 

1-1/2 oz. Del Maguey Vida

1/2 oz. Galliano Liqueur

1/2 oz. Fresh lemon Juice

1-1/2 oz. Rosemary Syrup* (recipe below)

 

Build in a Mug or a heat proof glass Top with Hot water, stir, garnish with a lemon wheel and fresh rosemary.

*Rosemary Syrup – Combine 1-1/2 cups bakers sugar with 1-1/2 cups warm water, stir until uniform, then stir in 1 oz. of ground dried rosemary.

Let sit for 15 min, or until strength is to your liking, strain off rosemary through a chinoise.

Michelada

Lindsay Nader: Harvard & Stone, Hollywood 

1 oz. Del Maguey Chichicapa Mezcal

3/4 oz. Lime Juice

1/4 oz. Agave nectar

12 dash Tapatio hot sauce, 2 slices Tomatillo.

 

Muddle Tomatillo with Agave. Add rest of ingredients and shake, strain over fresh ice in a salt and pepper rimmed Pilsner Glass.

Top with Modelo Especial, Garnish with a Tomatillo wheel

Kahlo

Lindsay Nader: Harvard & Stone, Hollywood

2 oz. Del Maguey San Luis del Rio

1 oz. Lime Juice

3/4 oz. Orgeat

3/4 oz. Dry Vermouth

1/2 oz. Green Chartreuse.

 

Shake, strain over fresh ice in a Collins Glass. Top With Ginger Beer. Garnish with candied ginger.

4 – 3 – 1

Misty Kalkofen: Drink, Boston

1 oz. Vida Mezcal

3/4 oz. St. Germain

1/4 oz. Ramazotti

 

Developed for a take away flask at 2011 Tales of The Cocktail Pairing dinner: Dominique’s on Magazine-Tales of Two Coopers.

Oaxacan Summer Cocktail

Matthew Fleeger: Tres, San Francisco

1-1/2 oz. Vida Mezcal

1 oz. fresh squeezed lemon juice

1/4 oz. Tres Agaves agave nectar

1 good pinch of kosher salt.

 

Combine ingredients over ice, shake, and strain into a 12 oz. collins glass. Fill the rest of the collins glass with Widmer Hefeweizen and stir to incorporate the two liquids. Garnish with some fresh rosemary that has been slapped bringing out the oils and aroma.

Tobala Negroni

Jacques Bezuidenhout: Kimpton Group, San Francisco
1-1/4 oz. Tobala

1 oz. Campari

1 oz. Martini & Rossi Sweet Vermouth.

Stir with ice and strain into a chilled cocktail glass or old-fashioned glass. Garnish with a orange twist.

Hermitage

Ryan Fitzgerald: Beretta, San Francisco

2 oz. Del Maguey Chichicapa Mezcal

1/4 oz. Luxardo Maraschino

3/4 oz. Dubonnet Rouge

3 dashes bitter truth grapefruit bitters

3 dashes Absinthe.

 

Stir all ingredients with ice and strain into chilled cocktail glass. Garnish with broad grapefruit zest.

Spanish Jerez

Joel Teitelbaum: Zero Zero, San Francisco

1 oz. Vida

1 oz. Siete Leguas Blanco

3/4 oz. La Gitana Manzanilla Sherry

1/4 oz. Agave Syrup

 

Stir with ice. Strain. Garnish with lime peel in drink.

El Gallo Negro

Oscar Quagliarini: Grazie, Paris

1 cl simple syrup

2 cl fresh lime juice

1-1/2 cl Galliano Ristretto

41/2 cl Crema de Mezcal del Maguey

2 drops of Scrappy chocolate bitter

 

Pour the ingredients in a long tumbler, swizzle. Add crushed ice till 2/3 of the glass, swizzle again.

Top with crushed ice, lime peel and 2 coffee beans for garnish.

Division Bell

Phil Ward: Mayahuel, NYC

1 San Luis Del Rio

3/4 Aperol

3/4 Maraska or 1/2 Luxardo (Maraschino)

3/4 Lime.

 

Shake well. Serve Up. Grapefruit Twist zested over top and discarded.

The Amero

J.P. Featherston: The Columbia Room, DC

2 oz. Del Maguey San Luis del Rio or Minero

1/2 oz. Spiced Chai infused Maple Syrup

1 dash Aromatic Bitters

1 dash Orange Bitters

1 dash Celery Bitters

2 orange peels.

 

Stir all ingredients and 1 orange peel in a mixing glass with ice. Strain into old-fashioned glass with one large ice cube.

Garnish with 1 orange peel.

Smoky Margarita

Patricia Richards: Wynn/Encore, Las Vegas

1-1/2 oz. 1800 Reposado Tequila

3/4 oz. Cointreau Liqueur

1-1/2 oz. Fresh Sweet & Sour

1 oz. Agave Nectar.

 

In a mixing glass, combine the above ingredients. Shake well with ice to create froth. Strain over fresh ice into a highball glass. Garnish. Serve.

Garnish: A lime wheel and a lemon spiral. Serve with a terracotta copita of Del Maguey Crema de Mezcal on the side 1/2 oz.

Down to Earth

Lucas Paya: SLS/Bazar, LA

2 oz. VIDA

1/2 oz. Cynar

1/2 oz. Lime

1/2 oz. Simple

1/2 oz. Agave nectar

Pinch truffle salt

 

Agave nectar and pinch of truffle salt in bottom of glass. Add half orange wheel. Muddle. Add remaining ingredients, shake with ice. Strain over fresh ice. Garnish with half-orange wheel and lime skin.

This drink evolves like nothing we’ve had. Earthy, ethereal.

La Otra Palabra (the other word)

Eric Alperin: for 44 at the Royalton, NYC

1/4 oz. Agave nectar

1 oz. Organic Fresh Lime juice

2 oz. Del Maguey Vida

1/4 oz. Yellow Chartreuse

bar spoon Luxardo Maraschino.

 

Shake and strain into a rocks glass over a large rock of ice (Aka BFIC) no garnish.

Inspiration: The Last Word is a prohibition-era cocktail originally developed at the Detroit Athletic Club. Equal parts Gin, Lime, Yellow Chartreuse, Maraschino. Shaken & Served in a coupe, no garnish.

La Buena Vida

aka wine geeks: International

3 dashes orange bitters

1-1/2 oz. Mezcal Vida

3/4 ounce Carpano Sweet Vermouth

1 ounce Aperol

 

Crack a couple kold draft ice cubes into a pint glass. Fill the rest up with kold draft ice cubes and build all ingredients over the ice. Stir very well and strain with the julep strainer into a rocks glass over kold draft ice cubes. Garnish with a flamed orange zest.

Brisa de Oaxaca

Pablo Moix: La Descarga, LA

1 oz. Mezcal Vida

1 oz. Yellow Chartreuse

3/4 oz. Lime juice

1/4 oz. orange juice

1 barspoon of sugar.

 

Shake and strain into a coupe glass. Garnish with a lime wheel.

Valentina

Lucas Paya: SLS Hotel and Wyatt Peabody: BonSavant.com, LA 

2 oz. Del Maguey San Luis del Rio

1 oz. Blood orange (fresh squeezed)

1/2 oz. Lime juice (fresh squeezed)

3/4 oz. Agave nectar

 

1/4 oz. Campari

3 dashes Regan’s orange bitters

1 Luxardo Marasche Cherry (soaked in Chichicapa Mezcal)

1 Blood Orange wheel.

Pour first six ingredients in a mixing glass; add ice, shake for at least one minute, strain into old-fashioned glass and garnish with blood orange wheel and Luxardo Marasche cherry (soaked in Chichicapa Mezcal).

For good measure, a copita of Del Maguey San Luis del Rio Mezcal should be served on the side (cherry optional). Enjoy.

Juquila

Raul Yrastorza: Las Perlas, a shrine to mezcal, LA

The following are a few of the planned libations. He attributes his inspiration to “having walked the palenques and met the amazing people who make these rare spirits.”:

2 small dried red chilies

4 barspoons of balsamic syrup* (recipe follows)

2 ounces Del Maguey Chichicapa mezcal

1 dash Fee Brothers Rhubarb Bitters

Juice of a quartered lime

Medium strawberry, halved

 

In a mixing glass, muddle 1 chili, strawberry, balsamic syrup, mezcal, bitters and lime juice. Shake. Double strain over ice into double old-fashioned glass with cracked ice or one solid ice cube. Garnish with strawberry and whole dried chili.

*Balsamic syrup:

In medium pot, combine 1-1/2 cups sugar and 1/2 cup water on medium-high heat, stirring until sugar is dissolved. Continue to cook until water evaporates, leaving caramelized sugar the color of dark amber. At the same time, in a separate saucepan, simmer 1-1/2 cups balsamic vinegar. When caramelized sugar is ready, add balsamic vinegar and stir over medium heat for 5 minutes. When syrup is slightly thickened, remove from heat. Create an ice bath in a large bowl and transfer syrup to smaller bowl and place in the ice bath. Once cooled, transfer to a small bottle and refrigerate. Keeps up to 6 months.

Named after the Virgen de Juquila, a deity who watches over the village at Santa Catarina, Mexico, protecting it, healing the sick and making wishes come true.

Paloma de Cereza

Raul Yrastorza: Coles Red Car Bar, LA

3 cherries, soaked 24 hours in Del Maguey Chichicapa mezcal

1/2 ounce agave nectar

4 dashes angostura bitters

2 ounces Del Maguey Santo Domingo mezcal

Gusano (moth larvae) powder (can be purchased at Guelaguetza Restaurant, L.A.)

Grapefruit juice, freshly squeezed

Soda water

1 dash salt

3 Luxardo Marasche cherries

Slice of lime
In a mixing glass, muddle 3 mezcal-soaked cherries, agave nectar, bitters and mezcal. Shake and strain into a collins glass rimmed with gusano. Fill with grapefruit juice and soda water. Add 1 dash of salt from shaker to top of cocktail. Garnish with 3 Luxardo Maraschino cherries and slice of lime.

Tres Coops

Tad Carducci of Tippling Bros. for Mercadito, Chicago 

1 oz. Del Maguey Chichicapa Mezcal

1/2 oz. Averna Amaro

1/2 oz. St. Germain

1/2 oz. Domaine de Canton

3/4 oz. fresh lime

1/4 oz. fresh egg white

pinch of freshly ground chile powder. I use guajillo.

 

Shake all ingredients very vigorously. Strain into chilled “coupe”, of course. Twist a fat swath of grapefruit peel over the top.

Frescura

Pablo Moix: Hotel Maya, LA

1 oz. Del Maguey Chichicapa Mezcal

1 oz. Cazadores Reposado Tequila

1 oz. Orange juice

1/2 oz. Lemon juice

1/2 oz. chamomile simple syrup* (recipe follows).

Combine all ingredients; shake and dump into chapulin salt-rimmed glass

3 slices fresh ginger

1/4 inch Sprig of mint Candied ginger.

 

Muddle ginger. Serve in julep cup with crushed ice. Top with ginger ale. Garnish with candied ginger and sprig of mint stuck in crushed ice.

*Chamomile simple syrup: Boil water, add fresh dried chamomile and let steep, then add equal parts granulated sugar (1 cup to 1 cup) and mix till dissolved.

Donaji

Julian Cox: Rivera, LA

3/8 oz. Lime Juice

3/8 oz. Lemon Juice

1 oz. Orange Juice

3/4 oz. Agave Nectar

2 oz. Del Maguey San Luis del Rio Mezcal.

Muddle ginger and top with ginger ale. Garnish with candied ginger and mint sprig.

Duende

Duggan McDonnell: Cantina Bebida, San Francisco

In a glass mixing pint, pour:

1-1/2 oz. Chichicapa

3/4 oz. vin santo

 

Rinse glass with 1/4 oz. Benedictine. Add ice, stir 40 times, strain into classic cocktail glass. Garnish with a flamed orange peel, and serve.

The Old Gringo

Duggan McDonnell: Cantina Bebida, San Francisco

1-1/2 oz. Crema de Mezcal

3/4 oz. Agave Nectar, 1 oz. Pimm’s

1/2 oz. Dry Vermouth, 1 oz.

Fresh Lemon.

 

Shake, then strain into a punch glass while simultaneously pouring 1 oz. Champagne. Garnish with a cucumber slice, a blackberry and a lemon wheel. Serve.

Single Village Crusta

Joel Baker: Bourbon and Branch, San Francisco

1/2 oz. Marie Brizard Triple Sec

1 oz. Tequila Ocho

1/2 oz. Del Maguey Minero Mezcal

1/4 oz. Maraschino Liqueur

1/2 oz. Lemon Juice

Dash Angostura Bitters.

Rim a cocktail glass with sugar. Combine all ingredients. Shake and strain into the sugar rimmed cocktail glass. Top up with ice and garnish with a lemon horse’s neck twist.

Mexican Standoff

Neyah White & Matty Conway: NOPA & Nopalito, San Francisco

2 oz. Chichicapa

1/2 oz. Averna

1/2 oz. Creme de Cacao, Hellfire Bitters.

 

Hellfire Bitters. Place mezcal, Averna, creme de cacao and bitters in a mixing glass. Add ice. Stir for 15-20 seconds and strain into a cocktail glass.

Add garnish. This is one of those lusty drinks composed of the bold flavors that stomp their feet more than they dance around the glass.

Untitled (as of yet)

Misty Kalkofen: Drink, Boston

1-1/2 oz. Minero

.375 oz. Amer Picon

1/2 oz. St. Germain

1/2 oz. Lemon Juice.

 

Shake until very cold then strain into martini glass.

Maximillian Affair

Misty Kalkofen: Drink, Boston

1 ounce smoky, single-village Del Maguey mezcal

1 ounce St-Germain elderflower liqueur

1/2 ounce Punt e Mes

1/4 ounce freshly-squeezed lemon juice

1 lemon twist, to garnish

Fill a cocktail shaker with large ice cubes. Add to the shaker the mezcal, St-Germain elderflower liqueur, Punt e Mes, and lemon juice. Shake vigorously for 15 seconds. Let the shaker rest until the outside starts to sweat.

Fill an old fashioned glass with large ice cubes. Strain the contents of the shaker into the glass. Garnish with a lemon twist. Enjoy.

Mezcal Swizzle

Misty Kalkofen, Drink: Boston

1-1/2 oz. Minero

1/2 oz. Green Chartreuse

3/4 oz. Lime

1/2 oz. Grapefruit

1/2 oz. Bergamot simple syrup.

 

Swizzle for a long time with crushed ice. Note; ice should mountain up 1″ above top of glass. Top with splash of Pechauds Bitters (for aroma).

Madre del Sur

Chantal Tseng: Tabard Inn, DC 

1-1/2 oz. Del Maguey Crema de Mezcal

1 oz. Fino Sherry (I like the Lustau brand)

1/2 oz. Pineapple Syrup*

1/2 oz. Fresh Lime Juice

2 dashes Bitter Truth Celery Bitters.

 

Combine all ingredients in cocktail shaker. Add ice and shake until very cold. Strain into a cocktail glass and garnish with a pineapple leaf spear.

Food pairing ideas: fresh tortillas, grilled vegetables, seafood ceviche & chipotle sauces.*Boil chopped fresh pineapple in simple syrup.

First Light

Adam Bernbach: Bar Pilar, DC 

2 oz. Del Maguey Crema de Mezcal

1/2 oz. Fresh Grapefruit juice

1/4 oz. Fresh Lemon juice

1/4 oz. Grade A Maple syrup.

Combine all ingredients in cocktail shaker. Add ice and shake until very cold. Strain into a cocktail glass and top with fresh grated nutmeg.

Food pairing ideas: anchovies, sardines, oysters, clams & charred fish.

Fizcal Del Maguey

Kristin Peabody (pregnantmixologist.com): Laguna Beach

In shaker:

1 oz. Del Maguey Minero

1 oz. Del Maguey Crema de Mezcal

2 oz. fresh-squeezed blood orange juice*

1/2 tsp. orange zest

Juice of 1/2 lime

1 oz. heavy cream

1 oz. agave nectar

1 egg white

4 drops orange flower water

 

Ice in shaker.Shake for at least one minute, strain into old-fashioned glass. Sprinkle with grated nutmeg and chipotle.

* When available, or substitute with fresh tangerine.

Single Village Fix

Thad Vogler: Beretta, San Francisco

1-1/2 oz. Del Maguey Minero mezcal

1 oz. pineapple gum syrup

3/4 oz. fresh lime juice.

 

Shake vigorously in mixing tin and strain into chilled coupe.

Oaxacan Dream

aka wine geeks: International

2 oz. Mezcal Vida

1 oz. pineapple juice

3/4 oz. cranberry juice

1/2 oz. fresh lime juice

1/2 oz. agave nectar.

 

Combine all ingredients in a mixing glass with ice. Shake and strain over fresh ice into a highball glass. Garnish with a slice of grilled pineapple.

Salsa Verde

aka wine geeks: International 

1-3/4 ounces Mezcal Vida

1-1/4 ounces cucumber juice

1/2 ounce fresh lime juice

1/2 oz. agave syrup

1 small sprig cilantro.

 

Build all ingredients in a pint glass. Add a small sprig of cilantro and shake. Strain into a rocks glass over 4-5 kold draft ice cubes and garnish with a sprig of cilantro.

Kiwi Margarita

Dale DeGroff: The King of Cocktails, New York

2 ounces del Maguey Chichicapa Mezcal

3/4 ounce Fresh Lime Juice

1/2 Kiwi (Scoop out of the skin)

1/2 ounce Cointreau

1/2 ounce Agave Nectar

1 lime wheel

 

Place kiwi and the syrup into a cocktail mixing glass. Muddle until fruit is thoroughly crushed. Add mezcal, lime juice and Cointreau; fill with ice. Shake vigorously and fine strain into cocktail glass. Garnish with lime wheel.

Intense tropical flavor.

Los Rudos

Owen Thompson: Bourbon, Washington, DC

Click on the recipe name above to see Owen live on Washingtonian.com demonstrating his new cocktail.

1 oz. Del Maguey San Luis del Rio Mezcal

1 oz. Lillet Blanc

1 oz. Grapefruit juice

1/4 oz. Lemon juice

1/2 oz. Aji syrup

1 Egg white.

La Tuna Que Toca

H. Joseph Ehrmann: Elixir, San Francisco

Click on the recipe name above to see H.’s new cocktail.

1-1/2 oz. Del Maguey Crema de Mezcal

1 oz. Prickly Pear (tuna) Juice

1 oz. Lime Juice

1/2 oz. Agave Nectar

1/2 oz. Maraschino Liqueur.

The Brave

Robert Heugel: Anvil, Houston

Click on the recipe name above to see Bobby’s thoughts on DM and his new cocktail.

1-1/2 oz. Del Maguey Chichicapa

3/4 oz. Averna Amaro

1 tsp Marie Brizard Orange Curacao

2 Dashes Angostura Bitters.

 

Stir in a brandy snifter without ice and mist Angostura bitters on top. Flame an orange zest above the cocktail for garnish.

Fresh Watermelon Margarita

Summertime should be fun right? Well, here is our mixed drink of choice for the summer:
What is the trick? Prepare in advance. Find a really ripe watermelon and cut it into 3/4″ cubes, remove the seeds, place in freezer bags and then freeze. (Don’t crowd the bag – you won’t want those cubes stuck together in a big lump)

To make four margaritas:
Go to the garden and pick four – 1 inch sprigs of fresh mint plus 8 leaves. Get out the blender, Toss in the 4 mint leaves and a scrape or two of a fresh vanilla bean

Squeeze in the juice of 1 medium lemon and maybe half a lime if you have one. Pour in 4 ounces of  Minero and 3/4 ounce of  Grand Marnier . Put in two HEAPING handfuls of those frozen watermelon cubes (no ice to dilute the drink) and blend.

Now, we hope you all have cool looking martini glasses… Pour from the blender filling the glasses almost to the top.
Plant the mint sprig and enjoy.

Smokin Margarita

Chef Mark Miller: Coyote Cafe, Santa Fe

Your favorite Margarita recipe using silver tequila, fresh squeezed lime juice and Grand Marnier on the rocks in a salt-rimmed glass. Stir. To finish add a two tablespoon floater of Mezcal Chichicapa.
Enjoy.

 

Mezcal Margarita

Chef Rick Bayless: Frontera Grill & Topolobambo, Chicago

This is a light and refreshing cocktail that can be made in good-size quantities for easy serving. 1 ounce Del Maguey Single Village Mezcal, San Luis del Rio, 1/2 ounce Don Pedro brandy, 1-1/4 ounces fresh lime juice, 3/4 ounce simple syrup, 3 dashes Peychaud’s Bitters, Salt for rimming, Lime wedge garnish. Rub the lime wedge around the outside of the glass and dredge the rim in the salt (outside only, no salt on the inside). Combine ingredients with ice in a cocktail shaker and shake for 10-15 seconds. Strain into prepared glass; garnish with lime wedge.

A Recipe with Great Color & Flavor.

Sangre de Chichicapa

NOPA, San Francisco

1-1/2 ounces Chichicapa

1/2 ounce Brandy

1/2 Lemon

1/2 Lime

3/4 ounce simple syrup

3 dashes Peychaud’s

Salt.

 

Shake and strain into a cocktail glass with half salt rim.

Cool Mixology

Oro de Minero

NOPA, San Francisco

1-1/2 oz. Minero Mezcal

3/4 oz. Pineau de Charentes

2 dashes orange bitters.

 

Combine all in an ice filled shaker, stir gently until cold, then strain into a chilled small cocktail glass. Garnish with shaved orange.

Naranja

Oaxaca Lemonade

Range, San Francisco

Herradura reposado tequila, Crema de Mezcal, Ginger honey syrup, lemon juice.

Enjoy the cocktail.

Cup-a-Joe Tini

Bar Manager Andrew Fritz: Cowboy Ciao, Scottsdale

2 oz. Crema de Mezcal

2 oz. Fresh chilled double espresso

3/4 oz. Tia Maria

3/4 oz. Kahlua.

 

Pour ingredients together into ice-filled mixing glass. Shake vigorously. Strain into a martini glass. Top with a dusting of house-made chipotle cocoa powder.

Enjoy the cocktail. We hope to see you soon in Scottsdale.

Melon Mezcalito

El Farol, Santa Fe

Ice

1 ounce mezcal

1/2 ounce triple sec

1/2 ounce Midori

3/4 ounce fresh lime juice

1 ounce fresh orange juice

1 lime wheel.

 

Fill a cocktail shaker with ice. Add all of the ingredients except the lime wheel and shake well. Strain into a chilled martini glass and garnish with the lime wheel.
This neon-green drink is made with an intensely smoky flavor.

Mango Mezcal Paloma

Sean Beck: Backstreet Cafe, Houston

Ice

1-1/2 ounce Del Maguey mezcal

1/2 ounces fresh lime juice

6 ounces mango soda preferably R.W. Knudsen (available at Whole Foods)

Small pinch pure chili powder

1 teaspoon coarsely chopped cilantro (optional)

 

Fill a shaker with ice. Add the mezcal, lime juice, mango soda and chili powder. Stir and strain into an ice-filled collins galss. Stir in the cilantro.

A popular Mexican refresher.

Fire Between the Thighs

Chef Eddie Caraeff: Newsroom, Santa Monica

One serving up, in a martini glass.

1 ounce jamaica syrup

2 ounces Elixir Lemonade Ginseng Tonic

1-1/4 ounces Del Maguey San Luis del Rio

1 cup crushed ice

1 ounce club soda or sparkling mineral water

1 Key Lime.

 

Measure the jamaica syrup, Elixir Lemonade Ginseng Tonic and Mezcal into a shaker. Add crushed ice, shake, and strain into a martini glass. Stir in the club soda. Top with a 1/4 ounce mezcal floater and a squeeze of lime. Garnish with a lime wheel on the glass rim.

!Salud!


La Biznaga (BIZ – NA – GA) means barrel cactus

Owners Fernando and Nacho: la Biznaga Restaurant, Oaxaca

Ingredients:

Tall glass w/rocks

half orange juice to fill

half papaya juice to fill

squeeze 1/4 lime

grated fresh vanilla bean

1/2 oz. simple syrup or agave syrup

1-1/2 oz. minero

Lime slice garnish.

 

Instructions:

1. Stir in to each of the juices, a grate or two of the vanilla bean and 1/4 oz. syrup ea.

2. Pour juice carefully as two separate color layers

3. Pour minero and squeeze lime on top.

4. Garnish with a lime wheel on the glass rim.

5. serve with straw-the consumer can stir and mix.

 

!mmmm!

Del Maguey Mezcal Martini, Fort Worth

Chef Grady Spears: Grady’s, Fort Worth

Using only your favorite Del Maguey Mezcal (we suggest Santo Domingo Albarradas) in a martini shaker with big cubes of ice, shake briskly and pour into a chilled martini glass with two jalapeno-stuffed olives.

Delicious.

Ken’s Mystical Mezcal Martini

Ken Beckerman: Stars, San Francisco

5 parts San Luis Del Rio

1 part Lillet

big Ice

 

Stir, strain into chilled martini glass. Garnish with orange zest.

Awesome Recipe!

Jimmy’s Bloody Bull

Jimmy Yeager: Jimmy’s American Restaurant and Bar, Aspen

2 ounces Santo Domingo Albarradas

8 ounces tomato juice

To taste:

Tabasco sauce

celery salt

pepper

worstershire sauce

squeeze of 1/2 lime.

Garnish with a wedge of lemon.

A new classic.

Vya Maguey Cocktail

Andrew Quady: Quady California Dessert Wines

“My favorite mezcal recipe is a very sophisticated and delicious cocktail.” It only really works with a really fine mezcal. Pour two parts fine mezcal plus 1/2 part Extra dry Vya vermouth and 1/2 part Sweet Vya vermouth over ice. Stir well, and strain into a chilled cocktail glass. Garnish with a small strip of lime peel.

Green Chapulin (green grasshopper) six servings

Del Maguey Jefe, Ron Cooper: Ranchos de Taos

12 oz. Red Grapefruit juice

10 sprigs Fresh celantro, discard stems below bottom leaf on each sprig

4 oz. Del Maguey San Luis del Rio

2 oz. Del Maguey Crema de Mezcal

Highly carbonated Soda Water.

 

Blend juice and celantro until mixture turns pale green and barely any celantro particles show. Stir in Mezcal over large rocks in Collins glass.

Pour a 1/2 inch float of Soda Water and enjoy.

The Millionaire Margaritas for the New Millennium

All developed by Steven Olson – Sommelier, Spirits Writer & Lecturer Extraordinaire, NYC

No. 1

Herradura Seleccion Suprema Anejo Tequila and Grand Marnier Cuvee 150 with a Del Maguey Tobala Wild Mountain Maguey Mezcal float. 2 oz. Seleccion Suprema Añejo, 3/4 oz. GM 150, 1/2 oz. Del Maguey Tobala, 1-1/2 oz. fresh lime juice. Pour Herradura, GM, and lime juice over ice in a mixing glass. Swirl gently. Strain into a pre-chilled martini glass. Float Tobala. Garnish with an orange wheel.

No. 2

2 oz. Herradura Seleccion Suprema 100% Blue Agave Anejo Tequila, 3/4 oz. Del Maguey Tobala Wild Mountain Maguey Mezcal de Oaxaca, 1-1/2 oz, Fresh Lime juice, 3/4 oz. Grand Marnier Cuvee Centcenquintenaire (float). Combine first three ingredients into large shaker glass, shake gently, strain into pre-chilled Martini glass, float Grand Marnier, add squeeze of one lime wedge, and garnish with orange slice.

No. 3

Herradura Reposado Tequila and Grand Marnier Cuvee 100 with a Del Maguey, Santo Domingo Albarradas Mezcal float. 2 oz. Herradura Reposado, 1/2 oz. GM 100, 1/2 oz. Del Maguey Mezcal (Santo Domingo de Albarradas), 1-1/2 oz. fresh lime juice. Pour Herradura, GM, and lime juice over ice in a mixing glass. Shake vigorously. Strain into a pre-chilled martini glass. Float Mezcal. Garnish with an orange wheel.

All 3 Muy Rico.

Malcolm Lowry

Dave Broom: Author “Spirits & Cocktails”, UK

1 oz. Chichicapa

1/2 oz. overproof white rum

1/4 oz. Cointreau

lime juice

lime twist

 

Shake and serve in a cocktail glass and garnish with the twist.

Careful, this one will put you “Under the Volcano.”

Tula

NOPA: San Francisco

1-1/2 oz. Minero Mezcal

3/4 oz. Pineau de Charentes

3 dashes orange bitters

1/2 orange squeezed

1/2 lime squeezed

Ginger beer to finish.

 

Combine all in an ice filled shaker, Pop once and strain into fresh ice filled Collins glass. Finish with Ginger Beer and garnish with Orange wedge.

Oaxacan Sunset

Barry Infusco: President Chef’s Association So. Arizona

4 ounces Single Village Mezcal

3 ounces Tuna/Prickly Pear Juice (the black-seeded red fruit that grows on many varieties of the Opuntia cactus)

1 ounce fresh lime juice

 

Shake well with 3/4 cup cracked ice. Serve with a lime peel. Yes!

Sangre de Cristo

Raul Yrastorza: El Carmen, LA

12-14 oz. glass. Fill with ice. Add 1/2 oz. Brandy and good Cabernet to within 1-1/2 inch from top. Add juice of 1/2 lime and a wedge of lemon. Fill with orange juice, splash of 7UP and stir. Float your favorite Single Village Mezcal and garnish with lemon, lime or orange.

Sound strange to you? Try it!

Martini Del Maguey

Del Maguey Jefe, Ron Cooper

Using only San Luis Del Rio in a martini shaker with big cubes of ice, shake briskly and pour into a chilled martini glass.
Experience the complex flavors released.

Raul’s Parranda Margarita

Raul Yrastroza: Eldorado, Brentwood

Fill a 10-12 oz. glass with big rocks. Squeeze in dash more than 1/4 in. fresh lime juice bottom of glass. Pour 2 oz. Crema de Mezcal. Pour 1/2 oz. Triple Sec. Add 3 sugar cubes. Shake to dissolve the sugar cubes. Pour over rocks in a tumbler.
Ole!

Mezcalrita

Fernando: El Cholo, Santa Monica

2 oz. Crema de Mezcal

3/4 oz. Cointreau

4 oz. Margarita mix.

 

Serves 2. Smooth.

The Crema Margarita

Chef Victor W. Matthews, Jr.: The Black Bear Restaurant at Pike’s Pub

Over ice pour 1-1/2 oz. of Crema de Mezcal, 1-1/2 oz. of Triple Sec, 1/2 oz. of Grand Marnier, 1 oz. Margarita mix (Sweet and Sour), a dash of Rose’s Lime, and a tiny dash of sugar. Finally, squeeze a quarter lime (or a half a mexican limon), and shake well. Pour and enjoy.

(“Personally, I recommend this without salt. I never quite understood the salt thing anyway, but in this case it interferes with the sweetness and overall experience of the beauty of the Crema.”)

The Del Maguey Margarita

Chef Victor W. Matthews, Jr.: The Black Bear Restaurant at Pike’s Pub

The stronger version, for true Mezcal Afficianados:

2 oz. Crema de Mezcal

1-1/2 oz. Countreau

juice of 1 lime

1/2 tsp. sugar

1 oz. margarita mix.

Shake. pour, and top with 1/2 oz. of Single Village (Chichicapa for instance).
(“Again, no salt please… unless you REALLY have to”).

The Xiuhtecuhtli (fire god)

George O. Jackson, Jr.: Austin

Made like a Bloody Mary except that you put the alcoholic (mezcal) component in a blender with 3 jalapenos and 1 bunch cilantro; coarsely chop it up and strain into the seasoned tomato juice mixture. Garnish with a lot of freshly cracked black pepper.

Hot

Mezcal Margarita

George O. Jackson, Jr.: Austin

1 shot fresh key lime juice

2 shots of Del Maguey mezcal

1-1/3 oz. Mexican Controy or Bols Triple Sec.

 

Shake with and serve over ice in a glass with a salted rim.
Smooth

Minagranite

Jimmy Z: Las Flores Canyon, Malibu

1 oz. Minero

1/2 – 1 oz. fresh pomegranite juice

a few drops of fresh key lime juice.

 

Serve in a chilled dessert flute or martini glass.
Delicious

Humboldt’s Cosmos

Del Maguey Jefe, Ron Cooper:

2 oz. Trader Joe’s Unfiltered Cranberry juice, (comes sweetened with white grapes)

1 oz. Chichicapa served in a tumbler on the rocks.
Healthy and Sabroso!

La Palapa Prohibition Margarita

Margaritte Malfy: La Palapa, NYC

1 oz. Del Maguey Chichicapa Mezcal

1 oz. Sauza Hornitos

1/2 oz. Cointreau

splash of OJ

 

On the rocks or straight up. Glass is rimmed with our chile-piquin salt.
This makes for one awesome tasting Margarita

Margarita San Luis

Del Maguey Jefe, Ron Cooper:

1 oz. San Luis Del Rio

1/2 oz. Crema de Mezcal

1-1/2 oz. key lime juice

 

Stirred on the rocks. Hijo la….

Smokey the Beer

Albuquerque Aficionado – Mike Sherwood, Albuquerque:

Add one oz. Minero to a bottle of Sam Adams.

 

A real kick in the pants.

 

Sacred Champagne

Chef Joe Wrede: Joseph’s Table, Taos

1-1/2 oz. Mezcal

1 oz. Fresh Lemon

3/4 oz. Agave syrup (cut with water a la simple syrup).

 

Shake and strain into a flute adding 1 oz. Sparkling wine and a lemon twist.
Coooool…

Try Chichicapa Frozen:

Great sipping anytime!

 

Chichicapa Lime Sorbet

1 cup lime juice

2/3 cup water

1/3 cup sugar

2 ounces Chichicapa

Mix ingredients and freeze. Scoop into ball and serve. May be used in between courses as a pallate cleanser or as an excellent dessert. If you want an adventure… infuse the water with a serrano chile by cutting it into four pieces lengthwise and briefly boiling in advance.

Prickly Pear Margarita Sorbet

The Sonoran Grill
Juice and pulp from 6 key limes (remove seeds)

zest of 1 lime

1 cup Sugar

2 tbl 100% Agave tequila

1/4 cup corn syrup

2-1/2 cups very cold water (use bottled)

1 tbl Prickly pear syrup

 

Stir the tequila, water, sugar, and corn syrup, until sugar dissolves. Stir in lime juice, lime zest, and prickly pear syrup. Transfer ingredients to an ice-cream maker and follow manufacturer’s instructions. Put the sorbet in the freezer for 10 minutes before serving. Sorbet will be hard enough to scoop into servings. Garnish with mint leaf and wedge of lime.

Of course we recommend any of our mezcals over tequila for this recipe!

Caldo Minero Poblano (cold poblano soup in the style of Santa Catarina Minas)

Chef Donn Wagner, The new and fabulous Cazwellas in Montrose, CO:

6 Cloves roasted garlic

1 White onion (8 – 9 oz.) diced fine

3 Celery stalks, diced fine

2 Tbs. Unsalted Butter

 

Saute above until transparent

 

1 Tbs. roasted and ground Cumin

35 fresh chiles Pasilla – roasted, peeled and seeded – consistancy of the soup depends on quantity of chiles

5 cups rich roasted vegetable stock combined with your leftover asparagus stalks

 

Combine above, puree smooth and cook at simmer for 20 minutes

 

3 Cups heavy whip cream

3 oz. Del Maguey Minero

Add above and reduce heat, Salt to taste, serves 8
Enjoy!

Del Maguey Glazed Sea Bass

Chef Joseph Wrede, Joseph’s Table (Recipient year 2000 top 10 new chefs in America):

Glaze:

2/3 cup water

1/3 cup sugar

1 ounce Chichicapa

Fillet of Sea Bass…7oz. portions

 

Garnish:

Canola oil

Corn tortilla

Salt

 

Black Bean Salsa

1 cup cooked Black Beans

1/2 cup Corn kernels

1 Tablespoon minced Jalapeños

3 tablespoons diced Red Peppers

1 teaspoon Chichicapa

1 teaspoon Lime

1 clove minced Garlic

Cilantro and Salt to taste

 

Bring sugar and water to boil, add ChichicapaTM. Bring back to boil, simmer 8 minutes, reserve. Sear Sea Bass in hot pan, 4 minutes per side. Pour 3 to 4 tablespoons of Del Maguey glaze over fish. Slice tortilla lengthwise, fry in Canola oil, remove and salt. Assemble Black Bean salsa in bowl.

Put salsa on plate, fish on top of salsa and garnish with Tortilla chips. Sabroso.

Mezcal Hollandaise

Chef Grady Spears, Reata:

Yield: 1-1/2 cups

3 large egg yolks

juice of 1 lemon (about 2 tablespoons)

1 cup cold butter, cut into pieces

2 tablespoons mezcal

Kosher salt to taste

 

Freshly ground pepper to tasteThis may be prepared in a saucepan directly over the heat or in a stainless steel bowl placed over a saucepan of simmering water. In either method, combine the egg yolks and lemon juice and heat over low flame, whisking continously until the mixture is light and creamy. Begin adding pieces of butter while whisking to blend. As the butter melts and emulsifies, add more. Keep adding and whisking until the butter is used up and the sauce is thick.

Whisk in the mezcal. Serve at once.

Del Maguey Mezcal Seared Steak

Michael Gardner, President – Del Maguey:

Using a not-too-thick premium steak, brush both sides with olive oil and sprinkle with salt, pepper and some smoked red pepper flakes. Preheat an iron skillet with a tablespoon or two of olive oil and toss in your steak. When the first side has good color, flip the steak and, after a couple of minutes, pour in 3 or 4 shots of Del Maguey, Single Village Mezcal (we suggest Minero). — Watch out for flames! — Take the pan off the skillet and put it into an oven preheated to 400° for five or ten minutes, based on preference. Finally, put your Del Maguey Seared Steak on a plate, deglaze and pour on top the contents of the pan. Garnish with coarsely chopped cilantro sprinkled on the steak and some fresh radishes on the side. Goes well with zucchini and tomatoes. Eat slowly and enjoy with a few sips of mezcal.

Salmon Del Maguey

Thomas K. Stat, Chicago

1 fresh Salmon steak.(8 oz.)Glaze:

2 parts Minero

1 part Tamari soy sauce

1 part Honey

 

Broil or Grill over hot coals. Exquisite!

 

Crepes San Luis

Chef Lionel Garnier, ¡Bravo!

Use your favorite crepe recipe and flash the pan with half a shot of San Luis Del Rio just before pouring in the batter. When cooked, lightly sprinkle with fine grain sugar.

Vanilla Ice Crema

Chef Lionel Garnier, ¡Bravo!

Homemade vanilla ice cream made with Crema de Mezcal. Crema to be introduced in November 2001!

Torta de Chocolate con Mezcal

Executive Chef Marc Felix, Oak Room, Plaza Hotel NY:

Pastry:

2 lbs. 3 oz. flour

11 oz. sugar

1 lb. 5oz. butter

8 egg yolks

zest from 2 lemonsMix flour and sugar. Cut in butter until mixture is crumbly. Add egg yolks and lemon zest with 1 oz. cold water. Let rest for 1 hour. Roll out and place in buttered Tart pan. Bake until light brown, 400° for 5-7 min.

 

Chocolate-Mezcal Filling:

1 quart heavy cream

15 oz. bittersweet chocolate

3 oz. Del Maguey, Single Village Mezcal

 

Bring cream to a boil and pour over chocolate. Mix well and refrigerate for 5 hours. Whip in electric mixer until the mixture is the consistency of a mousse. Add the Mezcal and pour into prepared Tart Shell and refrigerate.

 

Mezcal Creme Anglaise:

1 qt. milk

1 tsp. vanilla extract

10 egg yolks

7 oz. sugar

3 oz. Del Maguey, Single Village Mezcal

In the top of a double boiler, mix yolks and sugar. Heat milk and add to sugar/yolk mixture. Add vanilla and heat until mixture thickens—just enough to coat a spoon. Add Mezcal and refrigerate.

To Serve:

Ladle Creme Anglaise on serving plate. Place chocolate tart on top and garnish with whipped cream.

Chocolate and Mezcal Volcano Cakes

Chef Juerg Wismer, Executive dessert Chef Nestle Corp.:

Ingredients (20 – 3.88 oz. cakes):

 

1 lb. Nestle Semi-Sweet Chocolate Morsels

1 lb. Butter, unsalted

1/2 cup Mezcal San Luis Del Rio

8 Eggs, large

8 Egg yolks

1 lb. sifted Confectioners’ sugar

2 cups all-purpose, sifted Flour

 

Procedure:

1. Preheat conventional oven to 450. Butter and dust with sugar 20 one-cup souffle dishes.2. In a medium size saucepan over low heat, melt chocolate morsels and butter. Remove from heat. Add the Mezcal and mix well until smooth. Let cool slightly.

3. In a medium size mixing bowl combine eggs, egg yolks and sugar. Whip until well mixed. Add chocolate mixture and gently incorporate flour until batter is well blended.

4. Scoop 110 gr. of batter into each souffle dish. Bake cakes until sides are set and center remains soft, approximately 11 minutes. Serve immediately.

5. Optional, decorate with whipping cream and serve with marinated oranges.

 

Chocolate Mousse with Mezcal

Chef Juerg Wismer, Executive dessert Chef Nestle Corp.:

Ingredients (12 – 4 oz. servings):

12 oz. Peter’s Broc Milk Chocolate

6 oz. Peter’s Burgundy Semi-Sweet Chocolate

1/4 cup Water

1/4 cup Mezcal San Luis Del Rio

1 qt. heavy whipping Cream

 

Procedure:

1. Carefully melt milk chocolate and semi-sweet chocolate together in a microwave oven (defrost setting) or water bath.2. In a 1 qt. saucepan, combine water and Mezcal. Warm the liquid to approximately 160 F. Pour the warm liquid into the chocolate and mix well until a smooth truffle filling is obtained.

3. Whip the cream half way. Add 1/8 of whipped cream to the truffle filling. Mix well with a rubber spatula. Add the rest of the whipped cream and quickly fold together. The mixing should be done quickly but gently to avoid a curdled texture because the chocolate will set very quickly once in contact with the cold whipped cream.

4. Pour the mousse into a bowl and let set overnight.

5. Form “dumplings” using a warm metal spoon. Garnish to your preference.

Notes: The mousse is always best prepared the day before serving. When refrigerated, the mousse can be served for approximately 3 days.

Cafe Del Maguey

Pour a couple tablespoons of Del Maguey, Single Village Mezcal into a cup of Colombian coffee with milk and see what happens. A pinch of sugar if you wish.

Del Maguey Mezcal and Dessert:

If it’s chocolate, eat it while sipping any Del Maguey, Single Village Mezcal. You’ll be back for seconds!

Espresso Del Maguey

A great way to end a meal (or start the day). Fresh ground espresso or filter made coffee using Italian roast and 1/2 ounce of Del Maguey, Single Village Mezcal.

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