Del Maguey Cocktail Recipes

Alongside some of our favorites, we have the great pleasure of featuring stellar drink recipes that have been sent to us from our Del Maguey craft bartender family from around the world.

Thank you to all contributors!  We are grateful for the love and recipes.

Mezcal Mule

• 2 oz. Del Maguey Vida Mezcal
• 1 oz. fresh lime juice
• high-quality ginger beer

Add the VIDA and lime juice to an ice-filled Collins glass.  Top with ginger beer.  Stir to integrate ingredients and enjoy.

Clear here to view tutorial

Perfect Paloma

• 2 oz. Del Maguey Vida Mezcal
• 1.5 oz. fresh grapefruit juice*
• .5 oz. fresh lime juice
• .25 oz. agave nectar*
• pinch of salt
• soda water*

Add VIDA, grapefruit juice, lime juice, agave syrup, and salt to a shaker. Add ice and shake vigorously. Strain into a Collins glass filled with fresh ice. Top with soda water and garnish with a grapefruit twist.
*alternatively, substitute high-quality grapefruit soda for the grapefruit juice, agave nectar, and soda water.  Add ingredients directly to your Collins glass and fill with ice. Stir gently to integrate ingredients (don’t shake).

Spicy VIDA Margarita

• 2 oz. Del Maguey Vida Mezcal
• 1 oz. fresh lime juice
• .5 oz. agave nectar
• 2-4 slices of jalapeño
• salt (optional)

Add jalapeño and agave nectar in the shaker.  Muddle.  Add the VIDA, lime juice and ice to the shaker.  Shake vigorously.  If desired, salt the rim of the glass by rubbing a slice of lime around the rim of the glass and then dipping the glass into a plate of salt.  Strain the margarita into the glass over fresh ice and enjoy.

Oaxacan Old Fashioned

• 2 oz. Del Maguey Vida Mezcal
• 1 barspoon of agave nectar
• 4 dashes of orange bitters
• 2 dashes of Angostura Bitters

Place all ingredients in a double rocks with ice. Stir until chilled. Garnish with an orange twist.

Oaxacan Sazerac

by Spencer Taliaferro of Sarasota, FL

• 2 oz Del Maguey Vida Mezcal
• .75 oz of pineapple aloe cane syrup
• 3 long dashes of peach bitters
• 3 long dashes of burlesque bitters
• Absinthe rinse
• Lemon peel garnish

Pour a dash of absinthe in your ollita or rocks glass, roll to coat the vessel, and discard.  Stir Del Maguey Vida, pineapple aloe cane syrup, and both bitters over ice in a mixing glass until well-chilled. Strain into the waiting ollita or rocks glass. Express the lemon peel over the top of the drink and serve.

Playa Mezcal

by Krisztina Little of Washington, DC

• 1.5 oz. Del Maguey Vida Mezcal
• 0.25 oz. agave syrup
• 1 oz. sugarcane juice
• 1 oz. coconut water
• 1 slice of mango
• crushed ice

Muddle slice of mango in the shaker then add all other ingredients. Shake hard, double strain over crushed ice, garnish with mango.

Harvest Moon

by Gavin Koehn of Santa Barbara, CA

• 1 oz. Del Maguey Vida Mezcal
• .75 oz. Cyrano Blanche Armagnac
• .25 oz. St. George Pear Brandy
• .75 oz. lime juice
• 1 oz. cilantro mint cordial (substitute with 0.75 oz of simple syrup and a good handful of mint and cilantro in the shaker)
• 1 dash soy sauce

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously.  Strain into a rocks glass over one large ice cube. Garnish with a mint leaf.

The Crystal, It’s Clear!

by Steve Wood and Tyler Swinehart of Lancaster, PA

• 1.5 oz. Del Maguey Single Village Mezcal Chichicapa or Santo Domingo Albarradas
• 1.0 oz. Saler’s Gentian
• .75 oz. Pear Liqueur Blend
• barspoon creme de cacao
• barspoon vanilla cardamom syrup
• 3 drops saline solution

Stir all ingredients over ice in a mixing glass until well-chilled. Strain into rocks glass over one large ice cube. Garnish with a slice of dehydrated Asian pear and grated chocolate.

Mucho Aloha

by Andi Miller of San Francisco, CA

• 2 oz. Del Maguey Vida Mezcal
• .5 oz. Plantation pineapple rum
• 1 oz. lemon juice
• 1 oz. pineapple syrup (1/2 pineapple water* mixed with 1/2 fresh pineapple juice**)
• .5 oz. simple syrup
• 3 dashes of cinnamon/vanilla/chipotle bitters

*Pineapple water
-cut a fresh pineapple, remove skin and core and save. remove meat of pina and set aside. Take core and skins and combine with cinnamon sticks, chipotle chilies, allspice, cloves, and cacao nibs and 6 quarts of water and cook on low heat until desired aroma achieved.

**Pineapple juice
-take fresh pineapple meat and blend until liquid, strain through a fine cone strainer.

After combining all ingredients, add raw milk*** and allow to curdle. Let sit for 24 hrs refrigerated, then strain through a fine cloth until a clear, shiny liquid is achieved. Store in fridge indefinitely.

***Scale up to desired amount of punch and add 20% of milk to total liquids as well as water for desired dilution.

La Loquita

by Ryan Pines of St. Petersburg, Florida

•  2 oz. Del Maguey Vida Mezcal
• 1 oz. carrot juice
• 1 oz. mango juice
• .5 oz. lime juice
• .5 oz. agave syrup

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously.  Strain into a chilled coupe rimmed with Togarashi.

 

The Flying Fox

by Jeremy Oertel in Brooklyn, NY

• 1.25 oz. Cana Brava Rum
• .25 oz. Del Maguey Santo Domingo Albarradas
• .5 oz. Clairin Vaval
• .25 oz. Cinnamon Syrup
• .5 oz. Pineapple Juice
• .75 oz. Lime Juice
• .5 oz. Pamplemousse

Reverse dry shake over two large cubes.

Mi Vida Por Vida

by California Gold in San Francisco

• 1.5 oz. Del Maguey Vida Mezcal
• .75 oz. lime juice
• .25 oz. Campari
• .25 oz. agave syrup
• .75 oz. strawberry syrup*

Combine all ingredients into a cocktail shaker. Add ice, shake, and strain into a rocks glass over fresh ice. Garnish with a lime wheel.

*coat quartered strawberries in sugar and leave to macerate overnight. Strain syrup and add a bit of water to get the desired consistency (2:2:1 — strawberries to sugar to water).

Salvador

by Niall McCourt of St. Petersburg, Florida

• 1.25 oz. Del Maguey Vida Mezcal
• 0.5 oz. Campari
• 0.25 oz. Giffard Pamplemousse
• 0.75 oz. passionfruit puree
• 1 oz. fresh lemon juice
• 1 egg white
• Garnish: 3 edible flowers

Combine all ingredients into a cocktail shaker. Add ice, shake vigorously, and strain into a chilled coupe. Garnish with 3 edible flowers at 1 o’clock, 3 o’clock and 6 o’clock.

Velvet Hammer

by Nick Priedite of Santa Barbara, CA

• 2 oz. strawberry-infused Del Maguey Vida and Rittenhouse Rye
• .75 oz. Punt e Mes
• .5 oz. Amaro Montenegro
• 2 dashes burnt cinnamon Peychaud’s Bitters
• 2 dashes black garlic tincture

Combine all ingredients in a mixing glass. Add ice and stir until well-chilled. Serve in a rocks glass over one large ice cube. Garnish with a slice of strawberry.

Aguardiente Dolar

by Jesse Carr of New Orleans

• 1.75 oz. Cinnamon infused Vida Mezcal
• .25 oz. Vallet Amargo
• .75 oz. lime juice
• .75 oz. ginger syrup
• 6 dashes Angostura Bitters on top
• Fever Tree Ginger Ale
• Garnish: lime wheel

Shake all except soda.  Strain into a Collins glass.  Top with soda and garnish with a lime wheel.

Horchata Colada

by Vatos Locos Bar Team from Pistola y Corazon, Del Maguey Embassy in Lisbon

• 30 ml Del Maguey Vida Mezcal
• 35 ml Pineapple and Sage shrub
• 50 ml Coconut Horchata
• 10 ml Avocado Orgeat

Combine all ingredients in a shaker. Shake well and pour over crushed ice.

Nina Brava

By Melissa “Mellie” Wiersma of New York, as featured in the book Drinking Like Ladies

• 1.25 oz Del Maguey Vida Mezcal
• .75 oz Cynar
• .75 Dolin Dry Vermouth
• .25 oz St. Germain elderflower liqueur
• Grapefruit zest

Stir all ingredients. Twist grapefruit zest over the drink and discard. Serve.

Livin’ La Vida Cocoa

By Joseph Farr of Bibliothek Bar in Basel, Switzerland

• 55 ml Del Maguey Vida Mezcal
• 10 ml Joseph Cartron Dark Chocolate Liqueur
• 10 ml Mr Blacks Coffee Liqueur
• 10 ml Oloroso Sherry
• 5 Dashes of Peychauds Bitters

Add all ingredients to a mixing glass, fill with ice and stir. Strain into a frozen Martini glass and garnish with an orange zest.

 

Peloton

By Josh Streetman of Columbia, SC

• 1.5 oz. Del Maguey Vida Mezcal
• 1 oz Punt E Mes aperitif
• .75 oz Chai Tea Reduction
• 1 oz Pear nectar

Add all ingredients to mixing tin, shake vigorously with ice. Strain into chilled coupe glass. Garnish with burnt lime wheel and local mild peppers.

 

Devil’s Helmet

By Tobin Shea and Michael Brown of Los Angeles

• 1.5 oz. Del Maguey Vida Mezcal
• .75 oz. kumquat shrub
• .5 oz. lemon
• .5 oz. Yellow Chartreuse
• .5 oz. Dolin Dry Vermouth
• .25 oz. Licor 43
• 4 dashes Habanero tincture

In a Boston shaker, add all ingredients and top with ice. Shake until chilled, and strain into a chilled cocktail glass. Garnish with a lime twist and enjoy.

Wildberry Glory

By Karen Fu, as featured in the book Drinking Like Ladies

• 1 oz Del Maguey Crema de Mezcal
• .5 oz Monkey 47 Gin
• .25 oz Giffard Fraise de Bois
• .75 Lustau Vermut
• .5 oz Kina L’Avion d’Or

Stir ingredients with ice in a shaker and strain.

Garnish with half a strawberry and serve.

Queen B of San Luis

By Alex Barandu and Alex Shoemaker

• 2 oz chamomile-infused Del Maguey Vida Mezcal
• .75 oz lemon
• .5 oz orange citrus honey syrup

Served up in a coupe.
Garnished with 3 edible flowers.

Smoky and Spicy Margarita

By David Muñoz, Owner, and Nikolai Clerc, Beverage Manager at Street XO, Mayfair, London

•  50ml Del Maguey Wild Jabali Mezcal
•  5ml Pierre Ferran Triple sec
•  20ml XO Smoked chilli shrub
•  20ml fresh lime juice
•  Worm salt
•  Fresh chilli

Mix all ingredients in a cocktail shaker. Add ice and shake energetically.

Double strain in a martini glass, previously half-rimmed with worm salt.

Garnish with a fresh chilli.

La Joya

Created by Joe Robinson from Detroit

Photo by Jenna Belevender

•  1.5 oz Del Maguey Vida Mezcal
• .75 oz Chartreuse Green
• .75 oz Pedro Ximénez Sherry
• 5 dashes Grapefruit Bitters

Combine all ingredients in a mixing glass. Stir. Serve in a Nick and Nora glass. Enjoy

Season One Finale

by Ian Swindlehurst from Boston, MA

• 1 oz Del Maguey Vida Mezcal
• .5 oz Del Maguey Chichicapa Mezcal
• .5 oz Combier orange liqueur
• .5 oz St. Germain
• .5 oz fresh lime juice
• .5 oz Luxardo Maraschino cherry juice
• .25 Green Chartreuse

Combine all ingredients except Green Chartreuse in a cocktail shaker with ice, shake, and strain into a rocks glass with a large, single ice cube. Spear a maraschino cherry with a bamboo skewer and place it over the ice cube.

Pour Green Chartreuse into jigger and carefully light with match. Pour flaming Green Chartreuse over the cherry garnish and serve

Cucumberbatch

By Nick White from Sydney, Australia

Place a 1 inch (2 cm) thick slice of cucumber, and the leaves of 1 sprigof rosemary into a Boston shaker and muddle

• 2 oz (60ml) Del Maguey Vida Mezcal
• 1/2 oz (15ml) Oscar 697 Bianco
• 1/2 oz (15ml) fresh lime juice
• 1/2 oz (15ml) agave syrup

Fill boston shaker with ice and shake well.

Double strain into chilled coupe glass.

Garnish with a small sprig or rosemary floating on top.

Forbidden Fruit

By Sabrina Kershaw from Boston

• 1.5 oz Del Maguey Vida Mezcal
• .75 oz Don Ciccio and Figli Amaro delle Sirene
• .5 oz Orchard Apricot
• 1 sugar cube
  2 dashes orange bitters

Middle sugar cube and orange bitters in a mixing glass, add all other ingredients and stir for 10 seconds to start dissolving sugar.  Add ice to glass and stir again.  Strain into a coupe glass and garnish with an expressed orange twist.

Murder of Crows

By Ty Williams, Brooklyn NY

• 1 oz Del Maguey Vida Mezcal
• 1 oz Génépy
• 2 dashes chocolate bitters
• Top your mug with hot cocoa
• Dash chili powder on top

Garnish with mini marshmallows and fresh mint

 

Manhattan Under Smoke

Makis Aiginitis
Oberon, Thessaloniki Greece.

• 30ml Bourbon
• 20ml Del Maguey Vida Mezcal
• 25ml Sweet Vermouth
• 10ml Maple Syrup
• 2 dashes of Aromatic Bitter.

Stir all ingredients in a mixing glass over ice and pour it in a bottle. Place a coupette on top of burning cloves and pine tree wood to smoke it.

 

Muletide

Created by Joann Spiegel

• 2.5 oz Muletide Batch
• 1.5 oz Del Maguey Vida Mezcal
• .75 oz Lustau Amontillado Sherry
• .75 oz Ginger Syrup
• .5 oz St. Elizabeth Allspice Dram
• .25 oz Heavy Lemon Juice

Build ingredient in a tin.
Short shake for 5 seconds and single strain over ice into glass.
Garnish with lemon oils and lemon peel.

The Velvet Underground

Justin Whitman, Bar Manager from Grand Rapids, MI

• 1 oz Del Maguey Vida Mezcal
• 1 oz Aperol
• 1 oz Velvet Falernum
• 1 oz Lime

Assemble ingredients in a shaker tin with a couple cubes of ice.  Shake.  Strain over fresh ice in a double old fashioned glass.  Garnish with an edible flower.

DAYBREAK

Tiffany Latorre from New York City

• 2 oz Del Maguey Vida Mezcal
• .75 oz Grand Marnier
• 1.25 oz watermelon juice
• 4 slices serrano peppers
• .75 oz simple syrup
• .75 oz lime juice

 

Remove seeds from pepper slices. Muddle slices with simple syrup in tin shaker, then add all other ingredients and cubed ice. Shake, double strain and pour over highball with fresh cubed ice. Garnish with slapped mint.

Sun Also Rises

Clay Evans from Austin, TX

• 1.5 oz Del Maguey Vida Mezcal
• 0.5 oz green chartreuse
• 0.5 oz falernum
• 0.5 oz pineapple juice
• 0.5 oz lime juice

Build in Collins glass and swizzle with crushed ice until frosty. Garnish with fresh mint and a grapefruit peel

Rye, Felicia

by Eric Nebel from Los Angeles, CA

• .25 oz Creme de Cacao
• 1 oz Old Overholt Rye
• .5 Del Maguey Vida
• .5 DM Wild Papalome
• 2 dashes of Chipotle tinture
• Dash of orange flower water

Flamed chile de árbol garnish

 

Encarnación

Marvin Salazar from Cambridge, MA

• 1 1/2 oz Vida Mezcal
• 1/2 oz Wolfberger Amer Fleur de Joie
• 1/4 oz Luxardo Maraschino Liqueur
• 1/4 oz Agave Syrup
• 2 Drops Bittermen’s Xocolatl Mole Bitters

Kübler Absinthe Glass Rinse
Grapefruit oil twist
Stir ingredients in mixer with ice, serve in a chilled coupe glass rinsed with Kübler Absinthe, express grapfruit oil, garnish.

 

Cigar Box

Justin Lavenue from Austin, TX

• 2 oz Del Maguey Vida
• Scant .5 oz Lapsang Souchong syrup
• 3 dashes Scrappy’s Lavender bitters
• 3 dashes Tobacco bitters

Build in an Old fashioned glass, Stir well over a large ice cube, Place on a glass Ash tray, Garnish with a flamed 6” Cinnamon stick placed next to the glass in the Ashtray.

Lapsang Souchong sryup (1:1)
Steep 8 oz (by volume) of Lapsang Souchong Tea in 32 oz of simmering water for 10 minutes, stirring gently every 2 minutes. Strain tea off of the liquid through a fine strainer.Measure the remaining tea, then add an equal volume of sugar. Stir well to dissolve all of the sugar, then bottle.Keep refrigerated in between uses.

Tobacco Bitters
Break apart 8 oz (by volume) of Tobacco leaves and macerate in 1L of  Vodka for 1 hour, shaking vigorously every 10 minutes. Strain off the Tobacco leaves and bottle.

Sangrita

Chef Edward Delling-Williams from Paris, FR

• 2.8kg of roasted butternut squash flesh.
• 1 Jalapeño
• Lime
• Salt

You roast the butternut whole in the oven until fully cooked. Then open it up to get the soft flesh which you blend. You then put this into a centrifuge machine for 40 mins, after which is it split. You pour the liquid out into a container and add 1 chopped Jalapeño.

Season with lime and salt. Serve it cold.

Drink it with of Del Maguey Vida on the side!

Palenque

Yannick Bucco from Montpellier, France

• Jus de mandarine
• Del Maguey Mezcal Vida
• Horchata maison
• Liqueur de banane
• Scrappy bitter chocolat

The Rosie

Gabriel Rieben from Jersey city

• 1 oz Avua  cachacha oak
• 1 oz Del Maguey Vida mezcal
• 1/2 tumeric syrup
• 1/2 simple syrup
• 1/2 fresh pineapple purree
• 1/2 fresh pineapple juice
• Bar spoon pastis argala
• 3 drops of orange and angostura mix

Shaken double strain into a double rocks glass
Garnish with dried pineapple chunk

Sour In Spanish Harlem

by Bob Peters from Charlotte, SC

Muddle one lemon & lime wedge in shaker
Add ice

• 1 oz of simple syrup
• 2 oz of Del Maguey Vida
• Shake/double strain over fresh ic
• Float Cabernet on top of the cocktail by slowly pouring it over the back of a bar spoon

Garnish with brandies cherry wrapped in thinly sliced orange wheel

Smokey Bravo

Andy McClellan from Seattle

• 1.5 Del Maguey Vida
• .75 Maraska Maraschino
• .75 grapefruit juice
• .75 lime juice
• Pinch of sea salt

Build in shaker, shake with ice, double strain into a cocktail glass, lime wheel garnish.

The Rooster & The Pearl

Marshall Davis from Raleigh, NC

• 1.5oz Del Maguey Chichicapa
• .75oz Cynar
• .5oz Amontillado Sherry
• 3 dash Peychaud’s Bitters
• 2 white sugar cubes

Muddle sugar with bitters, add large cube of ice and build drink in glass- stir.
Garnish with Grapefruit twist

Shook Ones Pt. 1

Jay Schroeder from Chicago, IL

• 1 dash Angostura bitters
• .75 oz Fresh lemon juice
• .5 oz. Simple syrup
• .75 oz. Kailani
• 1.5 oz.  Del Maguey Vida

Rim half an olla pot with cacao sesame salt, fill with ice, and add a dropper of absinthe. Combine ingredients and shake over ice. Dump ice from the olla and fill with fresh ice. Strain cocktail into the olla and serve

El Cartello

Mattia Cilia

• Del Maguey Wild Tepextate Mezcal, 50 ml
• Caffè Colombiano estratto in brew col,  40 ml
• Agave Syrup Concentrato ‘Beso’ infuso al Lapsang Souchon, 10 ml
• Tabasco bitter homemade,  1 Dash
  Garnish: Caffè bruciato

Assemble: Pour all ingredients into a half tin dipped in crushed ice. Mix. Strain. Enjoy!

 Itzamana Cocktail

Winston Greene and Adam Poley from Santa Fe, NM

• 1 1/2 oz Del Maguey Chichicapa
• 1/2oz Cynar
• 1/4oz Naranjo Orange Liqueur
• 1/4oz Maraschino Liquor

Stir and serve near with a vanilla bean

Beet Happening

Alexis Soler from Nashville

• 1.5 Del Maguey Vida
• 1 fresh juiced beet
• 1 bar spoon greek yogurt
• 1/2 lime
• 1/2 agave
• Dry shake and pour over crushed ice

Garnish with a whole mess of dill

Mexicali Blues

Alicia Walton from San Francisco, CA

• 1.5 Del Maguey Vida
• .75 pamplemousse rose
• .75 Dolin Blanc vermouth
• .75 lime
• 1 dash ango
• 5 dashes chili tincture** tincture made in house

Fresh Jalapeño & Serrano, and dried birds eye in 100 proof vodka for 3-4 days
Add ingredients to a mixing tin with ice. Shake for 10 seconds and serve over fresh ice with a lime wheel garnish

Fig’etta bout it

Bobby Kramer from Chandler, AZ

• 1.5oz Del Maguey Vida Mezcal
• .5oz  R&W Apricot Liqueur
• .5oz orange infused agave syrup
• .75oz Lemon juice
• 2 sprigs of rosemary

Build in a Collins glass, then fill with crushed ice.

Swizzle ingredients together, then top with more crushed ice and top with AZBL Figgy Pudding Bitters, Garnish with a torched rosemary sprig.

Long Distance Call

by Victoria George from San Francisco, CA

2 parts Vida mezcal
¾ parts pür•likör spice, blood orange liqueur
¾ parts fresh lemon juice
½ parts maple syrup
pinch sea salt
Shake all ingredients together over ice in a cocktail shaker. Serve on the rocks.

Optional: to make it a sour, add an egg white. Garnish with lemon zest.

Ashes & Fire

Chris Hardin and Stevie Raeann from Scottsdale, AZ

• 1.5 oz of Vida Del Maguey Mezcal
• .75 oz of White Tea Pomegranate syrup
• .5 oz of Lime juice
• .5 oz of Royal Combier
• 2 dashes of AZBitters Lab”Mas Mole” bitters

Combine all ingredients in a shaker and strain over ice in an Old Fashioned glass.

Garnish with 8-10 fresh pomegranate seeds and place a thinly cut lime wheel on the edge of the glass. Enjoy!

The Velvet Voice

Jen Keyser from Austin, TX

• 1 oz Vida
• 1 oz Campari
• 1 oz Hibiscus infused Dolin Rouge
• 3 dashes orange bitters

Procedure: build in a mixing glass and stirred, poured over a cube of ice.

Garnish with a grapefruit peel.

 

Life Less Ordinary

Alex Proudfoot from Manchester

• 50 ml Vida
• 25 ml Honeydew  Melon Syrup
• 20 ml Lemon Juice
• 20 ml Egg White
• 10 ml Cartron Creme de Banane
• 1.25 ml Cider Vinegar

Garnish: Discarded grapefruit twist.

Assembly: Add all ingredients to a cocktail shaker. Shake hard over cubed ice. Fine strain.

400 Rabbits

Jen Mattioni from Denver, CO

• 2 oz. Del Maguey Vida
• 1 oz. Chipotle Agave: 1 Cup Agave Nectar,
• 1 Cup Water, Brought to Boil and
• Steeped with 4-5 Dried Brown Chipotles
• 1 oz. Blueberry Shrub: 2 Cups
• Blueberries, Cut in Half, Soaked
• Preferably Overnight in 1 Cup Sugar, Then Strained
• Combine Juice with 1 Cup Apple Cider Vinegar

Procedure: Muddle 2-3 Slices Serrano Peppers, then Shake all Contents Together, Double Strain and Enjoy!

Vacation in Mexico

Josh Huber from Oakland, CA

• 1.5 oz. Del Maguey Vida
• .5 oz. Cherry Herring
• 1 oz. Fresh Grapefruit Juice
• 2 dashes Angostura Bitters
• Salt for Rim
• Garnish with Orange Peel

Procedure: Shake with ice, double strain into a salt rimmed coupe glass.

 

Tijuana Pharmacist

Jared Rutherford from Austin, TX

• 1.5 oz Del Maguey Vida
• .75 oz Drambuie
• .5o oz lemon juice
• .25 oz homemade gomme syrup
• 2 dashes Angostura bitters

Procedure: Shake, strain, serve up in chilled rocks glass. Garnish with wide lemon swath.

 

Eyes Wide Nut

Davide Segat from London, U.K.

• 35 ml Del Maguey Vida
• 50 ml Del Maugey Chichicapa
• 30 ml Walnut & Brazil Nut Orgeat
• 15 ml Pear Liqueur
• 20 ml Pear Juice

Procedure: Shake and strain into a rocks glass over cubed ice. Garnish with a dehydrated pear slice.

 

 

Lemon La Vida Loca

Alex Proudfoot from Manchester, England

• 35 ml Del Maguey Vida
• 15 ml Kamm & Sons
• 5 ml Sugar Syrup
• 1 Dash of Fee Brothers Peach Bitters
• Top with San Pellegrino Limonata

Procedure: Garnish with lemon wedges

 

Oaxaca Flocka

Joe Sarkisian from Boston

• 2 oz. Del Maguey Vida
• 0.5 oz. Jalapeno Syrup
• 0.5 oz. Lime Juice
• 5 Dashes Fee Brothers Black Walnut Bitters

Procedure: Shake vigorously until well chilled, pour into a coupe glass with lime wheel garnish.

*Jalapeno Syrup

• 1 Cup Sugar
• 1 Cup Water
• 1 Jalapeno deveined and deseeded, cut into strips (want the taste, not the heat)

Punch Agricultores

David Ruiz from San Francisco

• 1 oz. Del Maguey Vida
• 1 oz. Pimms
• 1 oz. Cucumber Shrub*
• .75 oz. Lemon Juice
• 2 oz. Q Ginger Ale
• 3 Dashes Angostoura Bitters

Procedure: Build in a Collins glass over ice. Stir. Garnish with a generous sprig of mint.

*Cucumber Shrub: Makes one batch.
Peel 3 cucumbers and cut into coins. Reset overnight in a mixture of 2 cups sugar, 2 cups water and 2 cups apple cider vinegar. The next day, blend the entire mixture. Strain through a coffee filter, and then bottle and refrigerate.

Inland Victory

Alex Conde from Oakland

• 1 oz. Del Maguey Vida
• 1 oz. Fino Sherry
• .5 oz. Kina L’avion
• .5 oz. Genepy
• 3 drops green cardamom tincture*

Procedure: Combine all ingredients in a mixing glass, stir over ice approximately 30 seconds and strain into a cocktail coupe. Garnish with an olive.

*Steep green cardamom pods in overproof rum for 6 days. Strain out pods.

The Smoking Mango

Angel Felix from Malibu, CA

• 2 oz. Del Maguey Chichicapa
• 0.50 oz. Torres Vermouth
• 0.75 oz. Lime Juice
• 1.50 oz. Mango Sake

Cilantro to Taste
Cayenne Pepper/Soy Salt Rim

Procedure: Shake and finish with flower. Dust with cayenne pepper.

 

The Oaxacan Dead

Matty McGee from Oakland, CA

• 1 oz. Del Maguey Mezcal Vida
• 1 oz. Reposado Tequila
• .75 oz. Lime Juice
• .50 oz. Grapefruit Juice
• .50 oz. Falernum
• .50 oz. Cinnamon Syrup – see recipe for this below
• 1 Bar Spoon St. George Raspberry Liqueur
• 1 Dash Pernod and 1 Dash Angostura Bitters

Procedure: Build in glass, swizzle with Scotsman or crushed ice, and garnish with an umbrella picked cherry and lime hat.

Cinnamon Syrup:

• 1 Cup Cane Sugar
• 1 Cup Water
• 4 Crushed Cinnamon Sticks

Add all ingredients in a pot and bring to a boil. Turn down heat and let simmer for 8-10 minutes, ensuring all sugar is dissolved. Let cool and strain. Good for up to two weeks.

The Brave

Bobby Heugel from Houston TX

• 1 oz. Del Maguey Mezcal Vida
• 1 oz. Blanco Tequila (preferably Siembra Azul)
• .5 oz. Averna
• .25 oz. Royal Combier

Garnish with three mists of Angostura and a flamed orange peel. Glassware: Wine glass.

Procedure: Build ingredients in a wine glass. Swirl to combine. Mist sides of glass evenly with Angostura in a mister bottle, and garnish with a flamed orange peel.

Shogun

Tim Cooper

• 1.5 oz. Del Maguey Mezcal Vida
• .75 oz. Green Chartreuse
• .75 oz. Jalapeño Syrup
• .75 oz. Fresh Pineapple Juice
• .75 oz. Lime Juice

Garnish with 2 Sprigs Cilantro

Procedure: Shaken and served tall.

Ask The Dust

Frederic Yarm from Cambridge, MA

• 2 oz. Byrrh Grand Quinquina
• 1.5 oz. Del Maguey Mezcal Vida
• .5 oz. Crème De Cacao
• 1 Scant Barspoon Absinthe
• 2 Dashes Angostura Bitters

Procedure:
Build in a snifter glass, and stir to mix. No ice — this is a room temperature cocktail.

 

Smoky Lavender Sour

Giuseppe Santamaria from Barcelona, Spain

• 60 ml. Mezcal Vida
• 20 ml. Lime Juice
• 20 ml. Homemade Lavender Syrup
• Egg White

 

Procedure:
Shake. Garnish with Lavender Bitters and Fresh Lavender Seeds. Serve in a Coupette.

 

 

Fade To Black

Jeremy Oertel from New York, NY

• 1 oz Del Maguey Vida
• 1 oz Ramazotti
• .5 oz Smith and Cross
• 2 Dashes of Mole Bitters
• Pinch of salt
• Whole Egg

Procedure:

Dry Shake/Shake/Pilsner Glass.

Top with Negra Modelo

Mezcal White Negroni

Niko Novick from
Marina Del Rey, CA

• 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 Sling

Sahil Mehta from 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 from 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 Su

Anthony Bohlinger from 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 Fire

Rebecca Turner from 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:
Muddle 1/4 in slice fresh serrano in glass
Add liquid ingredients
Add ice
Stir

The Misfit’s Yellow Jacket

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 Bonita

Ryan Conklin from Denver, CO

• 1 oz. Del Maguey Crema de Mezcal
• 1 oz. Lilet Rose
• 1 oz. Aperol
• 3 Dashes Grapefruit Bitters

Stir and garnish with Lemon Twist

 

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 Bijou

Giuseppe Santamaria from 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

• 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 from 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

 

Going Back to Mezcali

Donato Alvarez from 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 from 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 from 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 Maya

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 from 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 from San Francisco, CA

• 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 from 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 from 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 from Chicago, IL

• 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 from 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 from 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 from 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 from Hollywood, CA 

• 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 from Hollywood, CA

• 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 from Hollywood, CA

• 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

• 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 from San Francisco, CA

• 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 from 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 from San Francisco, CA

• 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 from San Francisco, CA

• 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 from 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 from 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 from 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 from 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 from 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 from 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 Vida Buena

aka wine geeks: International

• 1.5 oz. Del Maguey Vida Single Village Mezcal
• 3/4 Ounce Carpano Antica
• 3/4 Ounce Aperol
• 3 Dashes Regan’s Orange Bitters

Garnish: Wide Orange Peel

Glass: Rocks

In a tall mixing glass, over ice, add all ingredients. Stir thoroughly to chill. Strain over BFIC (2×2 cube). Garnish with wide orange peel.

Brisa de Oaxaca

Pablo Moix from 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

• 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 from LA, CA

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 from  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  from 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

Shake all ingredients very vigorously. Strain into chilled “coupe”, of course. Twist a fat swath of grapefruit peel over the top and pinch of freshly ground chile powder. I use guajillo.

Frescura

Pablo Moix from 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 from 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 from San Francisco, CA

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 from San Francisco, CA

• 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 from San Francisco, CA

• 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 from 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 

Misty Kalkofen

• 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 from 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 from 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 from 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 from 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 from 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 from 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 from 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 from 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 from San Francisco

• 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 Millionaire Margaritas for the New Millennium

All developed by Steven Olson 

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 from the 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

• 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 from 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 from Los Angeles, CA

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 from Brentwood, CA

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 from 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.

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 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. from 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. from 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 form 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 from 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

• 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

• 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 from 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

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 Chichicapa^TM. 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

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, Global Business Leader – 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 from New York

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

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

• 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.

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