19 Jul Flor de Piña
MISTY KALKOFEN — BOSTON 1.5 parts Vida de Muertos .5 part Lemon Juice .75 part Simple Syrup 4 1-inch cubes of Pineapple (Muddled) 2 dashes Cocoa Bitters Grated Nutmeg Garnish (optional) ...
MISTY KALKOFEN — BOSTON 1.5 parts Vida de Muertos .5 part Lemon Juice .75 part Simple Syrup 4 1-inch cubes of Pineapple (Muddled) 2 dashes Cocoa Bitters Grated Nutmeg Garnish (optional) ...
BY CARLOS YTURRIA — SAN FRANCISCO, CALIFORNIA 1-1⁄2 ounces Del Maguey Vida SingleVillage Mezcal 2 ounces strawberry puree or muddled fresh strawberries 1 ounce coconut milk 1⁄2 ounce freshly squeezed lemon juice 1⁄2 ounce honey syrup (recipe below) 1 spritz hemp oil 1 mint sprig,...
BY CARLOS SOTO — MEXICO CITY, MEXICO 3⁄4 ounce Del Maguey Vida Single Village Mezcal 3⁄4 ounce crème de cacao white liqueur 3⁄4 ounce Yellow Chartreuse Liqueur 3⁄4 ounce freshly squeezed lemon juice 1 brandied cherry, for garnish Combine all the ingredients, except the garnish, in...
BY DAVID RIOS — SPAIN 1-3⁄4 ounces Del Maguey Vida Single Village Mezcal or Tobala for extra complexity 1⁄2 ounce morita chile–infused Zacapa 23 rum (recipe below) 1⁄2 ounce shrimp mole syrup (recipe below) 1 ounce pineapple tepache (recipe follows) 1 pinch chapulín salt (recipe...
BY MONICA BERG — OSLO, NORWAY 1-1⁄2 ounces Del Maguey Vida Single Village Mezcal 1⁄2 ounce Linie Aquavit 1⁄2 ounce freshly squeezed lime juice 1⁄2 ounce red bell pepper syrup (recipe below) Cilantro leaves, for garnish Combine all the ingredients, except the garnish, in a cocktail...
BY TOMMY KLUS — PORTLAND, OREGON 1-1⁄2 ounces Del Maguey Vida Single Village Mezcal 3⁄4 ounce freshly squeezed lime juice 3⁄4 ounce strawberry shrub (recipe below) 1⁄4 ounce Demerara syrup (recipe below) 1 lime wheel, for garnish Combine the mezcal, lime juice, strawberry shrub, and Demerara...
BY IVY MIX — NEW YORK 1 ounce Del Maguey Vida SingleVillage Mezcal 1 ounce Appleton Estate Signature Blend Jamaican Rum 1⁄2 ounce Pierre Ferrand Dry Curaçao 1⁄2 ounce Orgeat Works T’Orgeat Toasted Almond Syrup 3⁄4 ounce freshly squeezed lime juice 1 orchid, for garnish ...
BY JULIAN COX — CHICAGO, ILLINOIS Chapulín salt (recipe below), for rimming the glass 2 ounces Del Maguey Chichicapa Single Village Mezcal 3⁄8 ounce freshly squeezed lime juice (equal to 21⁄4 teaspoons) 3⁄8 ounce freshly squeezed lemon juice 1 ounce freshly squeezed orange juice 3⁄4...
BY ALEX KRATENA AND SIMONE CAPORALE — LONDON, ENGLAND 1-3⁄4 ounces blanco tequila 1 ounce Del Maguey San Luis del Río Single Village Mezcal 1 ounce Velvet Falernum Liqueur 1⁄2 ounce freshly squeezed lime juice 3 dashes Peychaud’s Bitters 1 tablespoon agave nectar Combine all the...
BY SEBASTIEN GANS — PARIS, FRANCE 1 ounce coffee-infused Vida (recipe below) 1 ounce Vermouth Del Professore Bianco 1 teaspoon Pierre Ferrand Dry Curaçao 1⁄2 teaspoon Peter Heering Cherry Liqueur 1 spritz oloroso sherry, for aromatics 1 Amarena cherry, for garnish Combine the coffee-infused vida, vermouth,...
BY ERIK LORINCZ — LONDON, ENGLAND 1 ounce Cocchi Americano Rosa 3⁄4 ounce Del Maguey Tobala 3 dashes Peychaud’s Bitters 1⁄4 ounce lemon verbena cordial (recipe below) Roasted chapulines (grasshoppers), for garnish Combine all the ingredients, except the garnish, in a mixing glass filled with ice...
BY RYAN FITZGERALD — SAN FRANCISCO, CALIFORNIA 1-1⁄2 ounces Del Maguey Vida Single Village Mezcal 3⁄4 ounce Pierre Ferrand Dry Curaçao 3⁄4 ounce Maurin Quina 4 dashes orange bitters 1 wide swath of orange peel, for garnish Combine all the ingredients, except the garnish, in a...
BY JIM MEEHAN — NEW YORK CITY, NEW YORK 3 cucumber slices (plus 1 for garnish) 1⁄2 ounce agave nectar 11⁄2 ounces Del Maguey Vida Single Village Mezcal 1 ounce ginger beer 3⁄4 ounce freshly squeezed lime juice 3⁄4 ounce passion fruit puree, preferably Boiron...
BY JOAQUÍN SIMÓ — NEW YORK CITY, NEW YORK 3⁄4 ounce Del Maguey Chichicapa Single Village Mezcal 3⁄4 ounce Yellow Chartreuse Liqueur 3⁄4 ounce Aperol 3⁄4 ounce freshly squeezed lime juice Combine all the ingredients in a cocktail shaker filled with ice and shake until well...
BY BOBBY HEUGEL — HOUSTON, TEXAS 1-1⁄4 ounces Del Maguey Chichicapa Single Village Mezcal 3⁄4 ounce blanco tequila (preferably from the Highlands) 1⁄2 ounce Averna Amaro 1⁄4 ounce Grand Marnier 3 mists Angostura bitters 1 wide swath of orange peel, for garnish In a wineglass, combine...
BY STEVE OLSON — GLOBAL MEZCAL ADVOCATE 1-1⁄2 ounces Del Maguey Vida Single Village Mezcal 3⁄4 ounce Carpano Antica 3⁄4 ounce Aperol 3 dashes Regan’s Orange Bitters 1 wide swath of orange peel, for garnish Combine all the ingredients, except the garnish, in a mixing glass...
