27 Cocktails mezcalitos que vous pouvez préparer en quelques minutes

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. Fill a shaker with ice.
2. Add the añejo tequila, Aperol, Heering cherry liqueur, lemon juice, and mezcal.
3. Shake well until chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a cherry or a lemon twist.

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. Rim a rocks glass with salt by running a lime wedge around the edge and dipping it into a plate of salt.
2. In a cocktail shaker, combine the mezcal, cactus juice, lime juice, agave syrup, and orange bitters.
3. Fill the shaker with ice and shake well until chilled.
4. Fill the prepared rocks glass with fresh ice and strain the cocktail over the ice.
5. Garnish with a lime wheel and a small cactus leaf.

1. Pour the mezcal, vermouth, and creme de menthe into a mixing glass filled with ice.
2. Stir well until the mixture is well chilled.
3. Strain the mixture into a chilled cocktail glass.
4. Add the angelica tincture or celery bitters.
5. Garnish with a sprig of fresh mint and serve.

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. In a shaker, muddle the cucumber and jalapeño slices.
2. Add the mezcal, agave syrup, and lime juice to the shaker.
3. Fill the shaker with ice and shake vigorously for 10-15 seconds.
4. Strain the mixture into a glass filled with fresh ice.
5. Top with club soda and gently stir to combine.
6. Garnish with a cucumber slice.

1. In a shaker, muddle the jalapeño and cucumber slices
2. Add mezcal, agave nectar, and lime juice
3. Fill the shaker with ice and shake well
4. Strain into a rocks glass filled with fresh ice
5. Top with club soda
6. Garnish with a cucumber slice

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. 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.

1. Chill your coupe or cocktail glass.
2. Combine 3/4 ounce of mezcal, 3/4 ounce of Cognac, 1/2 ounce of maraschino liqueur, 1 ounce of Punt e Mes, and 2 dashes of Peychaud's bitters in a mixing glass.
3. Fill the mixing glass with ice and stir until chilled.
4. Strain the mixture into the chilled glass.
5. Garnish with an orange twist.

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. Rinse the Glass: Swirl 0.25 oz of mezcal around a Collins glass to coat the inside, then discard the excess.
2. Mix: In a shaker, combine 2 oz. of añejo or reposado tequila, 1 oz. of cardamom-honey syrup, and 0.75 oz. of fresh lemon juice.
3. Shake: Add ice to the shaker and shake vigorously.
4. Serve: Strain the mixture into the mezcal-rinsed Collins glass filled with fresh ice.
5. Finish: Add 2 dashes of Angostura bitters on top and garnish with a lemon peel.

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.