Drink Recipe of the Month

We are honored this month to feature the Flor de Pascua, a creation by Aaron Paul of San Francisco, California.
Each month we have the great pleasure of featuring another stellar drink recipe sent to us from our Del Maguey craft bartender family from around the world. We are grateful for the love and recipes.
Thank you, Aaron!

October

Flor de Pascua

by Aaron Paul of San Francisco

  • 2 oz Del Maguey Vida Mezcal and blanco tequila, blended in equal parts and infused with fresh pomegranate, thyme, and Serrano pepper*
  • 1 oz. fresh lime juice
  • 1 oz. agave syrup

Combine ingredients with ice and shake well.  Fine strain into double rocks glass with ice, rimmed with 1:1 blend of salt and Piment d’Espellette.

*To infuse spirits, combine equal parts Del Maguey Vida Mezcal and blanco tequila with the following per liter of spirit: 1 quart pomegranate seeds, 15 grams of thyme and 1 Serrano chili with seeds.  Seal mixture and sous vide for 2 hours at 145 degrees Fahrenheit. Let cool, strain, and bottle.

 

divider

Please submit your Del Maguey drink recipe here. Only submissions from bartenders will be considered. Thank you.

*Recipes and drink images received by Del Maguey from craft bartenders and fans for the purpose of participation on Del Maguey’s website

Your Name (required)

Your Email (required)

Your Establishment (required)

Recipe Name (required)

Your Recipe (required)

Comments are closed.