Dive into the world of Mezcal drinks with Del Maguey cocktail recipes. From timeless classics like the Mezcal Michelada to innovative twists like the Mezcal and Tonic , every recipe is carefully crafted to embody the rich heritage and artistry of Mezcal-making. Whether you’re a seasoned cocktail enthusiast or just getting started with Mezcal, our recipes make it easy to elevate your mixology skills. Browse our selection of Mezcal cocktail recipes below.
When it comes to iconic Mexican cocktails, the Paloma holds a well-deserved spot in the spotlight. Traditionally made with tequila, this grapefruit-forward drink is beloved for its refreshing citrus bite and balance of bitterness and sweetness. But in recent years, mezcal has stepped in to...
Indulge in the Oaxacana Old Fashioned, a refined take on the classic Old Fashioned that highlights the depth and smokiness of mezcal from Oaxaca, the heartland of this iconic spirit. Created as a modern reinterpretation of a timeless cocktail, the Mezcal Old Fashioned balances rich...
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,...
BY LEO ROBITSCHEK — NEW YORK CITY, NEW YORK 1 ounce Del Maguey Minero Single Village Mezcal 3⁄4 ounce fino sherry 3⁄4 ounce avocado syrup (recipe below) 1⁄2 ounce Suze Gentian Aperitif 1⁄2 ounce freshly squeezed lemon juice 1⁄4 ounce génépy liqueur 1⁄4 ounce spicy...
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...
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...
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...
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,...
BY MIGUEL LANCHA — WASHINGTON, DC 3⁄4 ounce Del Maguey Ibérico 3⁄4 ounce Yzaguirre 1884 Sweet Vermouth 3⁄4 ounce Hidalgo Napoleón Amontillado Sherry 1⁄2 ounce Cynar 1 pinch kosher salt 1 wide swath of orange peel 1 Kalamata olive 1 thin slice jamón Ibérico Combine...
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...
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...
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,...
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...
We are honored this month to feature the SMF, a creation by Mickael Kernoa of La Mezcaleria in Paris. 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...
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...
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