- 1 1/4 oz Mezcal
- 1 oz Ancho Reyes Ancho Chile Liqueur
- 3/4 oz bar·tisan Spiced Hibiscus Syrup
- 3/4 oz Lime Juice
Shake all ingredients with ice. Strain into chilled coupe glass.
Hibiscus Hiatus
Tequila/Mezcal Cocktails
Tickle My Tomatillo
- 1 1/2 oz. Mezcal
- 3/4 oz. Damiana Liqueur
- 1 oz. Grilled Tomatillo Syrup
- 1 oz. Lime Juice
- 2 Dashes Celery Bitters
Shake all ingredients with ice. Strain into a rocks glass over fresh ice. **To make grilled tomatillo syrup: grill 3-4 whole tomatillos for approximately 5-10 minutes. Rotate halfway through until lightly charred. Bring 1/2 cup water and 1/2 cup sugar to a boil. Add tomatillos and blend until smooth. Strain, but not too finely!
Ancho Patio
- 2 oz. Mezcal
- 1/2 oz. Ancho Reyes
- 1 oz. Lime juice
- Bar spoon agave nectar
- 2 slices jalapeño (with seeds removed)
Muddle jalapeño in bottom of shaker tin, add remaining ingredients, shake with ice, and strain into coupes. Garnish with lime or jalapeño slices.
Nuevo York
- 3/4 oz Gran Centenario Reposado Tequila
- 3/4 oz Yuu Baal Joven Mezcal
- 3/4 oz Cocchi Vermouth di Torino
- 1/2 oz Mr. Black liqueur
- 1 dash Hella Bitters Mexican Chocolate
Stir with ice, strain into old fashioned glass. Serve up with orange peel garnish.
Spicy Grapefruit Margarita
- 1 oz Blanco Tequila
- 1 oz Mezcal
- 2 oz Grapefruit Juice
- 1/2 Lime Juice
- 1/2 Ancho Reyes Verde
- Splash Agave Nectar
- Jalapeño
Muddle 2-3 slices of jalapeño (no seeds) in bottom of shaker tin. Add all other ingredients & shake with ice. Strain over fresh ice in an old fashioned glass. Express oil from a grapefruit peel over the glass & use it to garnish.
Cinco de Mayo
- 1 1/2 oz Reposado Tequila
- 1/2 oz Mezcal
- 1/2 oz Ancho Reyes
- 1/4 oz Agave Nectar
- 2 dashes Bittermens Mole Bitters
Add all ingredients to mixing glass & stir with ice. Strain into coupe glass.