1.5 oz Tequila .75 oz Lemon .5 oz Honey Syrup (2:1) 4 Dashes Lavender Bitters Topped with Fevertree Tonic (approx. 2-3oz) Garnish: Grapefruit Peel
Method: Mix all ingredients (excluding 2 dashes of bitters and tonic water) into mixer. Shake. Strain into glass, then top with tonic, add 2 more dashes or lavender bitters. Garnish. Sip.
The Soul Reviver
2 oz Mezcal 1-2 oz Hickory Smoked Cream* .75 oz Fresh Cold Brew .5 oz Demerara Syrup .5 oz Fernet (California Fernet or Fernet Branca) .25 oz Ancho Reyes .25 oz Kahlua Garnish: Ground Coffee
Note: You should prepare with about 2oz of cream (better to have extra) - Method: (2 Shakers needed) In the first shaker, include all ingredients other than cream. Add ice, and shake until chilled. In your second shaker, pour the cream and turn on the Smoking Gun to add hickory smoke to shaker. Shake until the consistency is thicker and more like whipped cream (but not overly whipped) while infusing the hickory smoke with the cream (check after about 20 shakes). Strain the first shaker's ingredients into glass and layer the hickory-smoked cream on top with a spoon & sprinkle coffee grounds.
1.5 oz @montelobos Mezcal .75 oz Maraschino Liqueur .75 oz Lime .5 Blood Orange Splash of Aperol
Method: combine all ingredients in shaker; shake until chilled and diluted; serve up.
Just A Lil Bit
1.5 oz Añejo (or blanco) Tequila 1 oz Lime .75 oz Honey Syrup .5 oz Montenegro .25 oz Mezcal .25 oz Blue Curaçao Garnish: lime twist
Method: combine all ingredients in shaker over ice; shake until chilled; serve over ice in rocks glass and garnish.
Method: combine all ingredients in mixing glass and add ice; stir until chilled and diluted, then strain up into glass over ice; garnish and serve.
Basil Mezcal Margarita
1.5 oz Tequila .5 oz Mezcal .75 oz Lime .5 oz Agave Syrup Basil Leaves Garnish: basil sprig
Method: mix all ingredients (including basil leaves) in the shaker; shake until chilled, pour into rocks glass & garnish.
A Drink Around the Campfire
1.5 oz Mezcal (@banhezmezcalartesanal) .75 oz Lime .5 oz Oak-Sage Demerara .25 oz Falernum .25 oz California Fernet (@geijerspirits) 2 Dashes Peychaud’s Bitters Garnish: Grapefruit Twist
Method: combine all ingredients in a shaker with ice; shake until chilled, then serve up and garnish.
It’s Legend, Wait for It...Dary!
1.5 oz Mezcal .75 oz Lime .5 oz Apple-Cinnamon Syrup .25 oz Luxardo Maraschino .25 oz Blue Curacao Garnish: Lemon Peel
Method: combine all ingredients in a shaker with ice; shake until chilled, then serve up over ice and garnish.
1.5 oz Tequila .75 oz Lime .5 oz Applewood-Smoked Agave Syrup (can also use traditional agave syrup) Topped with Fever Tree Bitter Lemon Tonic & splash of Mezcal Garnish: Lemon zest and twists / sugar-salt rim
Method: Include all ingredients except tonic water into shaker. Shake until chilled and strain into glass over rocks. Add tonic and garnish.
Oaxacan Old-Fashioned #2
1 oz Tequila .5 oz Mezcal .25 oz Agave Syrup 1 Dash Aromatic Bitters 1 Dash Chocolate Bitters 1 Dash Scrappy’s Firewater Bitters Garnish: expressed lemon or orange peel
Method: combine all ingredients in a mixing glass; add ice and stir until chilled and properly diluted (taste after 15-20 stirs), then strain over one large cube; express citrus peel, and garnish with twist to serve.
1 oz @mezcalcreyente 1 oz Anejo Tequila .5 oz Sweet Vermouth .25 oz Chile Liqueur .25 oz Agave Syrup 1 Dash Angostura Aromatic Bitters Garnish: Blood Orange Peel
Method: mix all ingredients in mixing glass, stir until chilled, serve in glass over large cube, express and garnish with blood orange peel.