Cocktail
recipes
NEGRONITO
1.25 oz. Hedonistas Espadin mezcal
1.00 oz. Aperol
0.75 oz. Cinzano 1757 Sweet vermouth
3 Dashes Aromatic bitters
3 Dashes Grapefruit bitters
Garnish: Dehydrated Grapefruit slice, Grapefruit peel oils
Glassware: Double Old-fashioned/ Large Rocks
Method: Combine all ingredients in a mixing glass or beaker and stir over ice. Strain into a double old-fashioned glass over a large ice cube. Garnish.
EL CURANDERO
1.50 oz. Hedonistas Espadin mezcal
0.75 oz. Damiana liqueur
1.00 oz. Fresh Lime juice
0.75 oz. Light Agave nectar
1 Pinch Pink Himalayan sea salt
Garnish: Edible flower
Glassware: Margarita glass
Method: Combine all ingredients in a mixing glass or tin and shake well over ice. Strain into a margarita glass over an ice sphere. Garnish.
LA HERMOSA (PALOMA)
1.50 oz. Hedonistas Espadin mezcal
1.50 oz. Fresh Ruby red grapefruit juice
0.50 oz. Fresh Lime juice
0.50 oz. Light Agave nectar
2-3 oz. Grapefruit Soda
Garnish: Thin slice fresh grapefruit
Glassware: Highball
Method: Combine all ingredients in a mixing glass or tin and shake over ice. Strain the contents into a highball glass over fresh ice. Top off with grapefruit soda and lightly stir. Garnish.
LAST RITE N0. 1
0.75 oz. Hedonistas Espadin mezcal
0.75 oz. Yellow Chartreuse or Licore Strega
0.75 oz. Italicus Rosolio di Bargamotto
0.75 oz. Fresh Lemon juice
Garnish: Lemon peel, Lemon peel oils
Glassware: Nick & Nora or Coupe
Method: Combine all ingredients in a mixing glass or tin and shake over ice. Strain the contents straight up into a chilled Nick & Nora or coupe glass. Garnish.
LAST RITE N0. 2
0.75 oz. Hedonistas Espadin mezcal
0.75 oz. Green Chartreuse
0.75 oz. Pomp & Whimsy gin liqueur
0.75 oz. Fresh Lime juice
Garnish: Dehydrated lime wheel
Glassware: Nick & Nora or Coupe
Method: Combine all ingredients in a mixing glass or tin and shake over ice. Strain the contents straight up into a chilled Nick & Nora or coupe glass. Garnish.
FOOD PAIRINGS
ESPADIN: Raw Oysters, Guac + chips.
TOBALA: Smoked Salmon, Smoked mussels, Tuna Tartare, Barbacoa, Hard Cheese (Pepperjack, Ghouda, Parmagiano Reggiano, Manchego)
CUISHE: Mole Dishes; Aguachile, Ceviche
TEPEZTATE: Dessert, Flan, Flourless Chocolate cake. Dark Chocolate; Post-prandial.