26 Rauchige Cocktails die Sie in wenigen Minuten zubereiten können

1. In a mixing glass, combine the mezcal, reposado tequila, agave syrup, and Angostura bitters.
2. Fill the mixing glass with ice and stir the cocktail until well chilled.
3. Strain the cocktail into a rocks glass filled with a large ice cube.
4. Express the orange peel over the cocktail, then discard the peel.
5. Garnish the cocktail with a Luxardo Maraschino cherry.

1. In a mixing glass, combine the smoked whiskey, orange liqueur, fresh lemon juice, simple syrup, and Angostura bitters.
2. Fill the mixing glass with ice and stir until well-chilled.
3. Strain the mixture into a rocks glass filled with fresh ice.
4. Express the orange peel over the drink and discard.
5. Garnish with a cinnamon stick.

1. Chill a martini glass by filling it with ice and water, then set it aside.
2. In a mixing glass, combine the gin, dry vermouth, and orange bitters.
3. Fill the mixing glass with ice and stir the ingredients until well-chilled.
4. Discard the ice and water from the martini glass.
5. Strain the cocktail into the chilled martini glass.
6. Hold a piece of orange peel over the glass and use a lighter or match to carefully ignite the oils from the peel, creating a burnt orange aroma and flavor.
7. Garnish the cocktail with the burnt orange peel.

1. In a cocktail shaker, muddle the chili pepper and slice of jalapeño to release their flavors.
2. Add the mezcal, agave syrup, and fresh lime juice to the shaker.
3. Fill the shaker with ice and shake vigorously for 15-20 seconds.
4. Strain the cocktail into a chilled glass filled with fresh ice.
5. Garnish with a lime wheel and a whole chili pepper.

1. In a mixing glass, combine the mezcal, añejo tequila, agave nectar, and Angostura bitters.
2. Fill the mixing glass with ice and stir until well-chilled.
3. Strain the cocktail into a rocks glass filled with a large ice cube.
4. Express the orange peel over the cocktail, then discard or use as garnish.

1. In a cocktail shaker, combine the following ingredients:

• 2oz bourbon
• 0.5oz amaretto
• 0.75oz lemon juice
• 0.5oz simple syrup
• 1 egg white

2. Perform a dry shake (without ice) for 10-15 seconds to emulsify the egg white.
3. Add ice to the shaker and shake vigorously for another 15-20 seconds.
4. Strain the mixture into a chilled coupe glass.
5. Add 2 dashes of Angostura bitters on top of the foam.
6. Express an orange peel over the drink and discard.
7. Garnish with a maraschino cherry, placing it gently on the foam near the edge of the glass.

1. Prepare the glass:

• Wet the rim of a rocks glass with a lime wedge.
• Dip the rim in smoked salt to create a salted rim.

2. Make the cocktail:

• In a shaker, muddle the jalapeño with the agave syrup.
• Add the mezcal, lime juice, and ice.
• Shake well until chilled.

3. Strain the cocktail into the prepared rocks glass over fresh ice.
4. Garnish with a jalapeño slice.

1. Fill a mixing glass with ice.
2. Add 2 oz of peaty Scotch whisky, 0.5 oz of dry vermouth, and 0.25 oz of olive brine to the mixing glass.
3. Stir the mixture gently for 20-30 seconds, until well-chilled and diluted.
4. Strain the cocktail into a chilled Martini glass.
5. Garnish with a green olive on a cocktail pick.

1. Prepare the Glass:
   • Rim the edge of the glass with lime juice and dip into raw sugar.
   • Fill the glass 3/4 with ice.
2. Muddle the Ingredients:
   • In a cocktail shaker, combine the blackberries, torn sage leaves, agave nectar, and lime juice.
   • Muddle until the blackberries are well smashed.
3. Mix the Cocktail:
   • Add ice to the shaker.
   • Pour in the mezcal and pomegranate juice.
   • Shake vigorously until the mixture is very cold.
4. Serve:
   • Strain the mixture into the prepared glass.
   • Garnish with a fresh sage leaf.

1. In a mixing glass, combine 1 1/2 oz Highland Scotch, 3/4 oz Cocchi Vermouth di Torino, 1/4 oz Drambuie, 1/4 oz Ramazzotti, and 2 dashes of Angostura Bitters.
2. Add ice and stir the mixture for 15-30 seconds until well-chilled.
3. Strain the cocktail into a stemmed cocktail glass.
4. Express the oils of an orange peel over the drink and garnish with the twist.

1. Add 2.25 oz of mezcal, 0.75 oz of Green Chartreuse, 0.75 oz of Luxardo Maraschino Liqueur, and 0.75 oz of lime juice into a shaker.
2. Fill the shaker with ice and shake vigorously for 10-15 seconds.
3. Fine strain the mixture into a chilled Coupe glass.
4. Garnish with a lime twist, expressing the oils over the drink before placing it.

1. Fill a shaker with ice.
2. Pour in 1 ounce of mezcal, 1 ounce of yellow Chartreuse, 1 ounce of Luxardo Maraschino liqueur, and 1 ounce of fresh lime juice.
3. Shake vigorously for 16 seconds.
4. Strain the mixture into a chilled coupe glass.
5. Garnish with a lime wheel on the rim of the glass.

Creme De Cacao Cloud and Rosemary Infusion

• 0.75 liters water
• 50 g cocoa nibs
• 5 sprigs fresh rosemary

Directions

1. Combine scotch, mezcal, and simple syrup in a mixing glass.
2. Fill the glass with ice and stir with a bar spoon.
3. Strain into a bowl-shaped wine glass.
4. Add a large square ice cube to the glass.
5. Rub the glass's edge with rosemary, then add it as a garnish.
6. Heat water, cocoa nibs, and rosemary for the infusion. Once hot, strain.
7. Pour the infusion into a decanter and add dry ice to create a cloud.
8. Pour only the cloud into the glass, not the liquid.

1. Combine 1 oz of rye whiskey, 0.33 oz of amaro, 0.33 oz of mezcal, 1 bar spoon of orange bitter aperitif, and 1 bar spoon of elderflower into a mixing glass.
2. Add ice to the mixing glass.
3. Stir the mixture for 30 seconds to properly chill and dilute the drink.
4. Strain the cocktail into a Nick and Nora glass.
5. Garnish with an orange twist.

1. Prepare the Glass:
   • Use an old-fashioned glass for serving.
2. Mix Ingredients:
   • Pour 0.25 oz of Velvet Falernum Liqueur into the glass.
   • Add 0.5 oz of Smith and Cross Jamaican Rum.
   • Measure and pour 1.5 oz of Fidencio Clasico Mezcal.
3. Stir Briefly:
   • Add ice to the glass.
   • Stir the mixture briefly to chill and combine flavors.
4. Garnish:
   • Express a lemon twist over the drink and place it on the rim or drop it in.

1. Chill the Glass
   • Place a rocks glass in the freezer to chill.
2. Mix Ingredients
   • In a mixing glass, combine 1 oz of Irish whiskey, 1 oz of mezcal, 1/2 oz of Benedictine, and 2 dashes of Peychaud’s bitters.
3. Stir
   • Add ice to the mixing glass and stir the mixture until well-chilled.
4. Serve
   • Strain the cocktail into the chilled rocks glass over fresh ice.
5. Garnish
   • Cut a fresh apple slice and place it on the rim of the glass as a garnish.

1. In a mixing glass, combine 1 oz of mezcal, 1 oz of Cynar, 1 oz of Campari, and 2 dashes of orange bitters.
2. Add ice to the mixing glass and stir the ingredients until well chilled.
3. Strain the mixture over a single, large ice cube in an Old Fashioned glass.
4. Take an orange twist and flame it over the drink to release the essential oils, then use it to garnish the cocktail.

1. Fill a cocktail shaker with ice.
2. Add the blanco tequila, lime juice, honey syrup, and ginger syrup to the shaker.
3. Shake vigorously until well chilled.
4. Strain the mixture into an ice-filled short glass, over a single large ice cube or sphere if available.
5. Carefully float the mezcal on top of the drink.
6. Garnish with a piece of candied ginger or a twist of lemon on the rim of the glass.

1. Pour all ingredients into a cocktail shaker filled with ice.
2. Shake vigorously until the mixture is well chilled.
3. Strain the cocktail into a chilled coupe glass.
4. Express the lemon twist over the surface of the drink to release its oils, then drop it into the cocktail.

1. Soak a fresh rosemary sprig upside down in 100-proof alcohol for five minutes.
2. In a shaker with ice, combine the mezcal, Cointreau, watermelon juice, hibiscus syrup, and lime juice.
3. Shake until well-chilled.
4. Double-strain into a rocks glass over fresh ice.
5. Place the prepared sprig upright in the glass.
6. Light the rosemary immediately before serving and extinguish before drinking.

1. Fill a shaker with ice.
2. Pour in 1 3/4 ounces of joven mezcal.
3. Add 1 ounce of honey-pineapple syrup.
4. Measure and pour 3/4 ounce of pineapple juice.
5. Squeeze in 1/2 ounce of fresh lime juice.
6. Add 5 dashes of smoked chili cocktail bitters.
7. Shake vigorously until well-chilled.
8. Double-strain into a chilled cocktail glass.
9. Garnish with a grind of pink peppercorn over the top.

1. Rim a highball glass with salt and pepper and set aside.
2. Add the blanco tequila, El Corazon puree, simple syrup, and lime juice into a shaker with ice and shake until well-chilled.
3. Double-strain into the prepared highball glass over fresh ice.
4. Garnish with an inverted 1/2 lime with the juice squeezed out (a lime boat).
5. Fill the lime boat with the mezcal.

1. Rim a coupe glass with sal de gusano.
2. Add 1.5 oz of espadin mezcal, 0.75 oz of triple sec, 0.75 oz of freshly squeezed lime juice, and 0.25 oz of raw agave nectar to a shaker filled with ice.
3. Shake vigorously until well-chilled.
4. Strain into the prepared coupe glass.

1. Prepare the Glass: Wet a rocks glass and rim half the glass with chile piquin.
2. Mix the Ingredients: Add 2 ounces of Del Maguey Vida mezcal, 3 ounces of freshly squeezed grapefruit juice, 1/2 ounce of simple syrup, and 1/4 ounce of freshly squeezed lime juice into a shaker with ice.
3. Shake: Shake the mixture until well-chilled.
4. Serve: Strain into the prepared glass over fresh ice.
5. Top Off: Gently top with 2 ounces of chilled club soda.
6. Garnish: Add a cilantro sprig, grapefruit quarter-wheel, and jalapeño round for garnish.

1. Fill a highball glass with ice cubes.
2. Pour 2 oz of mezcal over the ice.
3. Squeeze in the juice of half a lime.
4. Top with 4 oz of ginger beer.
5. Stir gently to mix the ingredients.
6. Garnish with a lime wheel on the rim of the glass.

1. Combine Auchentoshan, lemon juice, and honey-ginger syrup in a cocktail shaker.
2. Fill the shaker three-quarters full with ice.
3. Shake well until chilled.
4. Strain into a cocktail glass over fresh ice.
5. Gently float the Laphroaig on top.
6. Garnish with candied ginger or a lemon twist.