Tasting Notes

La Puerta offers a balance of earthiness and citrus brightness that makes it both complex and refreshing. The Ilegal Mezcal Reposado lays the foundation with gentle smoke, wood, and spice, while Grand Marnier adds an orange-forward sweetness that rounds out the drink. Lime juice provides a crisp edge that cuts through the richness, while agave syrup softens the tartness, bringing the flavors together. Served over ice with a lime slice, this cocktail has depth without being heavy, making it an ideal choice for those who appreciate bold flavors harmonized with fresh citrus character.

Equipment and Glassware

Preparing La Puerta requires only a few key tools, making it approachable for both seasoned bartenders and casual home mixers. A cocktail shaker is essential for blending the mezcal, Grand Marnier, lime juice, and agave syrup until properly chilled and balanced. A jigger ensures accurate measurements, preserving the drink’s intended flavor structure. A strainer allows for a clean pour into the serving glass, while a bar spoon may be useful for stirring if adjustments are needed. Serve this cocktail in a rocks glass filled with fresh ice, which highlights its structure and keeps the drink perfectly chilled.

Ingredients

• 2 oz Ilegal Mezcal Reposado
• 0.75 oz Grand Marnier
• 1 oz lime juice
• 0.5 oz agave syrup
• Lime slice (for garnish)

Instructions

• In a cocktail shaker, combine mezcal, Grand Marnier, lime juice, and agave syrup.
• Fill the shaker with ice and shake until well chilled.
• Strain into the prepared rocks glass over fresh ice.
• Garnish with a lime slice.

Pro Tips

• Always use freshly squeezed lime juice for a brighter flavor.
• Chill your glass ahead of time to maintain the drink’s refreshing temperature.
• Adjust agave syrup slightly if you prefer more or less sweetness.
• Use large, clear ice cubes to slow dilution and improve presentation.
• Consider adding a pinch of black lava salt on the rim for added contrast.
• Shake for at least 15 seconds to fully integrate flavors and chill properly.
• For a smokier profile, briefly rinse the glass with mezcal before pouring.

When to Serve

La Puerta is well suited for occasions where a bold yet balanced cocktail can shine. It works particularly well as an aperitif before dinner, offering flavors that awaken the palate without being overwhelming. Its smoky character and citrus edge also make it a good choice for evening gatherings with friends or small celebrations at home. Thanks to its refreshing lime component, it can be enjoyed year-round, but it pairs especially well with warm evenings outdoors. Whether served at casual get-togethers or more formal dinners, this cocktail provides a thoughtful drinking experience that feels well placed.

Which Liquor Brands to Choose

• Mezcal: Ilegal Mezcal Reposado is the recommended choice, though Montelobos or Del Maguey also work.
• Orange Liqueur: Grand Marnier is ideal, but Cointreau can substitute with a slightly drier finish.
• Agave Syrup: Look for organic agave syrup, such as Madhava or Wholesome Sweeteners.
• Lime Juice: Always use fresh limes rather than bottled juice for best results.
• Garnish: Choose firm, fresh limes for a clean citrus slice garnish.

Similar Cocktails

• Prosecco Margarita Pitcher
• Chambord Cosmopolitan
• Tia Mia
• Smoky Blue Wave
• Beer Margarita

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La Puerta

Course Drinks

Cuisine American

Keyword aperitif cocktails, grand marnier cocktails, lime cocktails, Mezcal cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Rocks Glass

Ingredients

• 2 oz Ilegal Mezcal Reposado
• 0.75 oz Grand Marnier
• 1 oz lime juice
• 0.5 oz agave syrup
• Lime slice for garnish

Instructions

• In a cocktail shaker, combine mezcal, Grand Marnier, lime juice, and agave syrup.
• Fill the shaker with ice and shake until well chilled.
• Strain into the prepared rocks glass over fresh ice.
• Garnish with a lime slice.

Notes

Pro Tips

• For a more layered citrus profile, flame an orange peel over the glass before serving.
• Adjust the agave syrup slightly if you prefer your cocktail sweeter or more tart.
• Using large ice cubes in the rocks glass slows dilution and keeps the drink cold longer.

Tasting Notes

The Tia Mia delivers a bold yet smooth blend of smoky, nutty, and citrus flavors. The mezcal’s earthiness pairs well with the aged rum’s depth, while dry curaçao adds a touch of orange brightness. Lime juice cuts through with tart freshness, and toasted almond orgeat brings a rich, nutty sweetness that rounds out the profile. Garnished with mint and lime, the drink smells as good as it tastes cool, slightly smoky, and layered with complexity. It’s a tropical-style cocktail with unexpected character, ideal for fans of tiki drinks who also enjoy a bit of smoke in their glass.

Equipment and Glassware

You’ll need a cocktail shaker for mixing and chilling the drink, a jigger to measure ingredients accurately, and a fine strainer to ensure a smooth pour. A citrus squeezer helps extract fresh lime juice easily. Pebble ice works best for this drink, so an ice crusher or nugget ice maker is ideal. The cocktail is traditionally served in an old fashioned glass, which showcases the garnish while keeping the drink cold and concentrated. A small paring knife can be used to prep the lime wheel, and a bar spoon helps adjust or stir as needed.

Ingredients

• 1 oz Jamaican aged rum
• 1 oz mezcal
• 0.5 oz dry curaçao
• 0.75 oz lime juice
• 0.5 oz toasted almond orgeat
• Garnish: lime wheel and mint sprig

Instructions

• Add the rum, mezcal, dry curaçao, lime juice, and toasted almond orgeat to a cocktail shaker.
• Fill the shaker with ice and shake briskly for 10–12 seconds.
• Strain the mixture into an old fashioned glass filled with crushed ice.
• Garnish with a lime wheel and a fresh mint sprig.

Pro Tips

• Use high-quality Jamaican rum for better body and richness
• Lightly slap the mint sprig before garnishing to release aroma
• Fresh lime juice makes a noticeable difference avoid bottled
• Toasted almond orgeat adds depth; standard orgeat works in a pinch
• Chill the glass ahead of time to keep the drink cold longer
• Shake just long enough to chill without over-diluting
• Crushed or nugget ice is preferred for proper texture and presentation
• Try a split base with a dash of overproof rum for extra punch

When to Serve

Tia Mia is an excellent choice for summer parties, backyard gatherings, and evenings that call for something a little smoky and bold. It works well as a pre-dinner cocktail or as part of a tiki-style spread. This drink is especially well-suited for warm weather thanks to its refreshing acidity and crushed ice presentation. Serve it during barbecues, beach-themed events, or as a fun alternative to a classic Mai Tai. It’s a crowd-pleaser with enough complexity to satisfy seasoned cocktail fans.

Which Liquor Brands to Choose

Jamaican Aged Rum:

• Appleton Estate 8 Year Reserve
• Smith & Cross (for bolder flavor)
• Plantation Xaymaca
• Worthy Park Estate
• Hampden Estate

Mezcal:

• Del Maguey Vida
• Montelobos Espadín
• Bozal Ensamble
• Ilegal Joven
• El Silencio Espadín

Dry Curaçao:

• Pierre Ferrand Dry Curaçao
• Senior Curaçao of Curaçao
• Grand Marnier (drier styles)
• Cointreau (as a substitute)

Similar Cocktails

• Smoky Blue Wave
• Gatorade Margarita
• Island Highball
• Lychee Jalapeño Margarita
• Frozen Spiked Coconut Lemonade

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Tia Mia

Course Drinks

Cuisine American

Keyword aged rum, Almond Orgeat, best rum cocktails, cocktails with mezcal, dry curacao, Jamaican rum, Mezcal cocktails, rum cocktails, tiki cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Old Fashioned Glass

Ingredients

• 1 oz Jamaican aged rum
• 1 oz mezcal
• 0.5 oz dry curaçao
• 0.75 oz lime juice
• 0.5 oz toasted almond orgeat
• Garnish: lime wheel and mint sprig

Instructions

• Add the rum, mezcal, dry curaçao, lime juice, and toasted almond orgeat to a cocktail shaker.
• Fill the shaker with ice and shake briskly for 10–12 seconds.
• Strain the mixture into an old fashioned glass filled with crushed ice.
• Garnish with a lime wheel and a fresh mint sprig.

Notes

Pro Tips

• Smack the mint sprig lightly before garnishing to release its aroma.
• Toasted almond orgeat adds depth, but standard orgeat works in a pinch.
• For an extra aromatic touch, grate a little nutmeg or lime zest over the top.

Tasting Notes

The Smoky Blue Wave delivers a balance of smoke, citrus, and light sweetness in a frozen format. Mezcal brings an earthy, smoldering character that contrasts with the tropical orange flavor of blue curaçao. Lime juice adds sharp acidity to cut through the richness of the spirit, while agave syrup provides a subtle sweet note that rounds everything out. Blending the ingredients with ice turns the drink into a frosty, textured pour that finishes with a refreshing, smoky tang. The orange peel garnish adds a gentle aromatic lift that complements the mezcal’s depth without overpowering the drink.

Equipment and Glassware

You’ll need a standard countertop blender capable of crushing ice until smooth. A jigger is important for measuring each component precisely too much mezcal or curaçao can throw off the balance. A citrus press or reamer will help extract the freshest lime juice. For serving, a chilled coupe glass gives the frozen drink an attractive presentation and helps maintain its cold temperature. You’ll also want a paring knife or peeler for preparing the orange peel garnish. Keep a spoon or spatula nearby to help transfer the blended drink neatly into the coupe without spillage.

Ingredients

• 2 oz mezcal
• 0.5 oz blue curaçao
• 0.75 oz lime juice
• 0.25 oz agave syrup
• 1 cup ice

Garnish:

• Orange wheel

Instructions

• Combine mezcal, blue curaçao, lime juice, agave syrup, and ice in a blender.
• Blend until the mixture reaches a smooth, slushy texture.
• Pour into a chilled coupe glass.
• Garnish with an orange wheel.

Pro Tips

• Use a smoky mezcal with moderate intensity to keep flavors balanced
• Chill your coupe glass ahead of time for better texture retention
• Add more agave syrup if the lime is especially tart
• Express the orange peel directly over the drink for added aroma
• For a smoother blend, crush the ice slightly before blending
• Taste before pouring adjust lime or agave to your preference
• Avoid over-blending, which can water down flavor
• Substitute honey syrup for a warmer twist on sweetness
• Use clear ice if you want cleaner color and presentation
• Garnish with a dehydrated citrus wheel for a longer-lasting finish

When to Serve

The Smoky Blue Wave is ideal for late summer nights, rooftop gatherings, or mezcal-focused cocktail menus. Its frozen style makes it a natural choice for hot-weather occasions, but the smoky base also lends itself well to cooler evenings or fire-pit settings. It works equally well at casual get-togethers and themed parties where bold color and unique flavor draw attention. Serve it when you’re aiming to surprise guests with something outside the usual margarita or slush format especially those who enjoy mezcal or want a cocktail that feels a little off the beaten path.

Which Liquor Brands to Choose

• Mezcal:
  • Del Maguey Vida
  • Montelobos Espadín
  • Ilegal Joven
• Blue Curaçao:
  • Giffard
  • DeKuyper
  • Senior Genuine Curaçao
• Agave Syrup:
  • Wholesome Organic
  • Madhava
  • Tres Agaves

Similar Cocktails

• Soumaya
• Mezcal Sour
• Surfin’ USA
• Frozen Blue Moscato Margarita
• Tamarind Mezcal Smash

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Smoky Blue Wave

Course Drinks

Cuisine American

Keyword beach cocktails, blue cocktails, blue curacao cocktails, Mezcal cocktails, summer cocktails, Tropical cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Blender
• Jigger
• Coupe Glass

Ingredients

• 2 oz mezcal
• 0.5 oz blue curaçao
• 0.75 oz lime juice
• 0.25 oz agave syrup
• 1 cup ice

Garnish:

• Orange wheel

Instructions

• Combine mezcal, blue curaçao, lime juice, agave syrup, and ice in a blender.
• Blend until the mixture reaches a smooth, slushy texture.
• Pour into a chilled coupe glass.
• Garnish with an orange wheel.

Notes

Pro Tips

• Use pebble ice or crushed ice for easier blending.
• Chilling your glass beforehand helps the frozen texture last longer.
• A touch more agave syrup can soften the smoky mezcal for those who prefer a mellower finish.

Tasting Notes

The Mezcal Sun-Risa balances smoky, spicy, and citrus-forward flavors. Mezcal brings a rich depth, while blanco tequila adds a cleaner agave backbone. Seville orange juice (or the fresh orange and lime combo) provides a punchy citrus profile more tart than sweet. The hibiscus-habanero syrup sits at the top of the crushed ice, slowly infusing the drink with floral spice and subtle heat as it mixes down. Each sip changes slightly, moving from refreshing and citrusy to richer and more complex. The overall flavor is bold but bright, making this drink ideal for those who enjoy contrast and layered character.

Equipment and Glassware

To make the Mezcal Sun-Risa, you’ll need a few basic tools and the proper glass. A jigger is essential for precise measuring, especially for strong spirits and syrups. You’ll also need a bar spoon for layering the syrup gently over the ice, helping to preserve the ombré effect. Crushed ice works best here, so a Lewis bag and mallet or an ice crusher is useful. Serve it all in a tall Collins glass to emphasize the vertical color gradient. A paring knife and citrus juicer will help prep your juice and garnish. A dehydrator is optional for the orange wheel.

Ingredients

• 0.75 oz blanco tequila
• 0.75 oz mezcal
• 0.75 oz hibiscus-habanero syrup
• 6 oz Seville orange juice (or use 4 oz fresh orange juice + 2 oz fresh lime juice)
• Garnish: dehydrated orange wheel

Instructions

• In a Collins glass, combine the tequila, mezcal, and citrus juice.
• Fill the glass with crushed ice.
• Slowly pour the hibiscus-habanero syrup over the top to allow it to settle and create a layered effect.
• Garnish with a dehydrated orange wheel.

Pro Tips

• Use a bar spoon to pour the syrup slowly for a clean gradient
• Chill the glass beforehand to slow the ice melt
• If using fresh juice, strain pulp for a smoother texture
• Taste-test the syrup first; adjust amount based on heat level
• Try pink or blood orange juice for a twist
• Prep extra syrup in advance and store in the fridge
• Serve with a straw to allow the drinker to control flavor mixing

When to Serve

The Mezcal Sun-Risa is a great pick for warm afternoons, late brunches, or early evening gatherings. Its citrus-forward profile and crushed ice presentation make it especially refreshing in outdoor settings. Serve it at summer parties, mezcal tastings, or when you want to offer something a little unexpected without being too heavy. Its layered presentation adds visual interest, making it a fun choice for small events where presentation matters. Because the syrup doesn’t fully blend until stirred, it’s also a great conversation-starter perfect for occasions where guests enjoy engaging with what they’re drinking.

Which Liquor Brands to Choose

Blanco Tequila

• El Tesoro Blanco
• Espolòn Blanco
• Fortaleza Blanco

Mezcal

• Montelobos Espadín
• Del Maguey Vida
• Ilegal Mezcal Joven

Hibiscus-Habanero Syrup

• Liber & Co. Hibiscus (add habanero to taste)
• Homemade syrup with dried hibiscus and sliced habanero
• Strongwater Hibiscus (customize with chili tincture)

Similar Cocktails

• Soumaya
• Sandy Sheets
• Mezcal Sour
• LALO Southern Batanga
• Mezcal Madras

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Mezcal Sun-Risa

Course Drinks

Cuisine American

Keyword blanco tequila, classic tequila cocktails, cocktails with mezcal, fall tequila cocktails, mezcal, Mezcal cocktails, Orange Juice Cocktails, Tequila, tequila cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Jigger
• Bar Spoon
• Collins Glass

Ingredients

• 0.75 oz blanco tequila
• 0.75 oz mezcal
• 0.75 oz hibiscus-habanero syrup
• 6 oz Seville orange juice or use 4 oz fresh orange juice + 2 oz fresh lime juice
• Garnish: dehydrated orange wheel

Instructions

• In a Collins glass, combine the tequila, mezcal, and citrus juice.
• Fill the glass with crushed ice.
• Slowly pour the hibiscus-habanero syrup over the top to allow it to settle and create a layered effect.
• Garnish with a dehydrated orange wheel.

Notes

Pro Tips

• To enhance the ombré effect, pour the syrup gently over the back of a spoon resting on the ice.
• Batch the citrus juice ahead of time if serving to a group.
• For less heat, reduce the amount of habanero in the syrup.

Tasting Notes

Barbacoa brings together bold, smoky mezcal and sweet agave with the warming heat of Fresno chile and fresh ginger. The red bell pepper adds an earthy backbone, while lime and lemon juice brighten the overall profile. Each sip carries a smoky citrus punch with subtle heat lingering on the finish. The beef jerky garnish isn’t just for show it enhances the savory quality of the drink and pairs surprisingly well with the mezcal’s natural intensity. It’s a complex, layered cocktail that leans savory and spicy without being overpowering.

Equipment and Glassware

To prepare the Barbacoa cocktail, you’ll need a sturdy cocktail shaker with a strainer and a muddler capable of breaking down citrus and vegetables. A fine mesh strainer can be helpful if you prefer a smoother texture when pouring. A jigger will help with precise measurement. Serve this drink in a double Old-Fashioned glass, which is the right size and shape to hold the muddled ingredients and ice while supporting the garnish without crowding the drink.

Ingredients

• 2 oz mezcal
• 0.75 oz agave nectar
• 0.5 oz ginger syrup
• 0.5 oz lemon juice
• 3 lime wedges
• 3 small pieces red bell pepper
• 1 pinch thinly sliced red Fresno chile
• Garnish: beef jerky, lime wheels

Instructions

• Add the lime wedges, bell pepper, Fresno chile, agave nectar, ginger syrup, and lemon juice to a cocktail shaker.
• Muddle thoroughly to release juices and flavors.
• Pour in the mezcal, then fill the shaker with ice.
• Shake vigorously until well-chilled.
• Strain into a double Old-Fashioned glass over fresh ice.
• Garnish with a strip of beef jerky and lime wheels.

Pro Tips

• Use a ripe lime and firm red bell pepper for maximum juice and flavor
• Muddle with pressure, especially on the citrus and peppers, to release essential oils
• Fresno chiles vary in heat start with a small pinch and adjust to taste
• Homemade ginger syrup offers better flavor than store-bought versions
• Chill your Old-Fashioned glass beforehand for a better drinking experience
• Use a smoky mezcal with medium intensity to balance the other ingredients
• Try garnishing with a spicy or peppered beef jerky for an extra kick

When to Serve

Barbacoa is ideal for sipping during late afternoon or early evening, especially when you’re serving grilled food or bold appetizers. It works well in fall or winter when spiced and savory flavors shine, but it can also stand up to summer cookouts. Because of its unusual ingredients and presentation, it’s a good conversation starter perfect for cocktail parties or tastings where guests are open to something new.

Which Liquor Brands to Choose

Mezcal

• Del Maguey Vida
• Montelobos Espadín
• Ilegal Mezcal Joven

Agave Nectar

• Wholesome
• Madhava

Ginger Syrup

• Liber & Co.
• Monin
• Sonoma Syrup Co.

Similar Cocktails

• Raspberry Mezcal Martini
• The Sunny Getaway
• Berry Dangerous
• Cilantro Pisco Smash
• Cinnamon Amaretto Sour

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Barbacoa

Course Drinks

Cuisine American

Keyword agave nectar, cocktails with mezcal, Ginger Syrup, ginger syrup cocktails, Lemon Juice, lemon juice cocktails, lime cocktails, mezcal

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Muddler
• Jigger
• Strainer
• Double Old-Fashioned glass

Ingredients

• 2 oz mezcal
• 0.75 oz agave nectar
• 0.5 oz ginger syrup
• 0.5 oz lemon juice
• 3 lime wedges
• 3 small pieces red bell pepper
• 1 pinch thinly sliced red Fresno chile
• Garnish: beef jerky, lime wheels

Instructions

• Add the lime wedges, bell pepper, Fresno chile, agave nectar, ginger syrup, and lemon juice to a cocktail shaker.
• Muddle thoroughly to release juices and flavors.
• Pour in the mezcal, then fill the shaker with ice.
• Shake vigorously until well-chilled.
• Strain into a double Old-Fashioned glass over fresh ice.
• Garnish with a strip of beef jerky and lime wheels.

Notes

Pro Tips

• For a spicier drink, add an extra pinch of chile or muddle it more aggressively.
• Use fresh lime wedges instead of pre-squeezed juice for added depth and balance.
• Lightly charring the bell pepper before muddling can enhance the smoky quality.

Tasting Notes

This Limoncello Mezcal Sour balances smoky, citrusy, and slightly sweet notes with a creamy texture. The mezcal brings a distinct earthiness that contrasts the bright, lemony profile of limoncello. Fresh lemon juice sharpens the drink while honey rounds it out with gentle sweetness. The addition of egg white adds a smooth, airy foam that gives the cocktail body and richness without being heavy. A dash of orange bitters adds complexity, tying together the flavors with a subtle aromatic lift. Finished with a charred lemon slice, the drink has a slightly smoky aroma and a crisp, balanced finish that lingers.

Equipment and Glassware

You’ll need a cocktail shaker and strainer to build this Limoncello Mezcal Sour properly. A two-part shaker (Boston style) works well for dry shaking and then chilling with ice. A Hawthorne or fine-mesh strainer helps catch excess pulp or egg white solids. Use a jigger for precise measurements and a small kitchen torch or broiler to char the lemon slice garnish. A chilled rocks glass is ideal for serving, offering the right balance of size and insulation for a cocktail that features foam and a bold, citrus-forward flavor. Have a juicer on hand for squeezing fresh lemon juice as needed.

Ingredients

• 2 oz mezcal
• 1 oz limoncello
• 1 oz lemon juice
• 1 oz honey
• 1 egg white
• 2 dashes orange bitters
• Garnish: charred lemon slice

Instructions

• In a shaker with no ice, combine mezcal, limoncello, lemon juice, honey, orange bitters, and the egg white.
• Shake firmly for 20–30 seconds to build up a frothy texture.
• Add ice to the shaker and shake again for 15–20 seconds until well-chilled.
• Strain into a chilled rocks glass.
• Garnish with a charred lemon slice.

Pro Tips

• Use fresh lemon juice for a sharper, cleaner flavor.
• A dry shake is essential for maximum egg white foam.
• Use large ice cubes to chill without over-diluting.
• Warm the honey slightly if it’s too thick to mix easily.
• Char the lemon slice just before serving for the best aroma.
• A fine strainer helps create a smoother pour.
• Shake hard during both dry and wet shakes to combine properly.
• Store limoncello chilled for a smoother blend.
• Optional: Add a lemon zest twist under the charred slice for aroma.
• Serve immediately to keep the foam fresh and intact.

When to Serve

This Limoncello Mezcal Sour fits well into late afternoon or evening settings, especially when you want a drink with personality and structure. The smoky character and citrus balance make it a great choice for dinner parties, date nights, or mezcal-forward menus. It also works well as a pre-dinner cocktail thanks to its acidity and aromatics. The elegant foam and charred garnish make it an eye-catching option for cocktail hours or small gatherings. Ideal for colder months when a richer texture is welcome, but still refreshing enough to enjoy in warmer weather.

Which Liquor Brands to Choose

Mezcal:

• Del Maguey Vida
• Ilegal Mezcal Joven
• Bozal Mezcal Ensamble
• Montelobos Espadín
• El Silencio Espadín

Limoncello:

• Pallini Limoncello
• Caravella Limoncello
• Luxardo Limoncello
• Meletti Limoncello
• Ventura Limoncello Originale

Similar Cocktails

• Mezcal Sour
• Aperol Blood Orange Sour
• Matcha Gin Sour
• Lemon Basil Spritz
• Frozen Limoncello Drop

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Limoncello Mezcal Sour

Course Drinks

Cuisine American

Keyword cocktails with mezcal, egg white cocktail, egg white cocktails, lemon juice cocktails, Limoncello, limoncello cocktails, Mezcal cocktails, orange bitters cocktails, sour cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Bar Spoon
• Rocks Glass

Ingredients

• 2 oz mezcal
• 1 oz limoncello
• 1 oz lemon juice
• 1 oz honey
• 1 egg white
• 2 dashes orange bitters
• Garnish: charred lemon slice

Instructions

• In a shaker with no ice, combine mezcal, limoncello, lemon juice, honey, orange bitters, and the egg white.
• Shake firmly for 20–30 seconds to build up a frothy texture.
• Add ice to the shaker and shake again for 15–20 seconds until well-chilled.
• Strain into a chilled rocks glass.
• Garnish with a charred lemon slice.

Notes

Pro Tips

• Use fresh lemon juice for a cleaner, brighter flavor.
• Warm the honey slightly if needed to help it mix more easily.
• To char your lemon slice, briefly sear it in a dry pan or use a kitchen torch.

Tasting Notes

The Mezcal Sour delivers a smoky, citrus-forward drink with a creamy texture and smooth finish. Mezcal brings earthiness and a hint of char, while lemon juice brightens the drink with acidity. Agave syrup softens the tartness, adding natural sweetness that complements the mezcal without masking its flavor. The egg white creates a frothy, velvety layer that adds body and a soft mouthfeel. Each sip starts with citrus and ends with a gentle smokiness. The dried lemon garnish adds aroma and visual appeal, giving this classic sour variation a balanced and bold profile ideal for thoughtful sipping.

Equipment and Glassware

To make a Mezcal Sour, you’ll need a cocktail shaker, ideally one that can handle a dry and wet shake. A jigger is essential for measuring the mezcal, lemon juice, and agave accurately. A fine mesh strainer ensures a clean pour free of ice chips and foam overflow. Use a coupe glass or small cocktail glass for serving its shallow shape helps showcase the foamy head. A bar spoon is helpful for adjusting the garnish or gently breaking any large bubbles on top. Have a small plate or container ready if you’re preparing several dried lemon garnishes at once.

Ingredients

• 2 oz mezcal
• 1 oz lemon juice
• 1 oz agave syrup
• 1 egg white
• Dried lemon wheel, for garnish

Instructions

• Fill a shaker with a handful of ice.
• Add mezcal, lemon juice, agave syrup, and the egg white to the shaker.
• Shake vigorously for 30 seconds to chill the ingredients and build foam.
• Strain into a coupe glass.
• Top with a dried lemon wheel for garnish.

Pro Tips

• Use a fresh egg white for the best foam and texture.
• Shake longer than usual this helps create a stable froth.
• Try a dry shake (without ice) first, then add ice and shake again.
• Use a fine mesh strainer to keep the foam smooth and ice-free.
• Adjust agave syrup to taste if your mezcal is sweeter or more intense.
• Chill your coupe glass beforehand for better foam retention.
• Gently tap the glass to settle the foam before garnishing.

When to Serve

The Mezcal Sour works well as a pre-dinner cocktail, especially for drinkers who enjoy smoky or citrus-based drinks. Its rich texture and balanced flavor make it a standout at cocktail hours, mezcal tastings, or dinner parties where classic and creative drinks are appreciated. It’s also an excellent choice for cooler evenings or small gatherings where the boldness of mezcal can shine. Whether you’re looking to introduce someone to mezcal or offer a new take on a sour, this drink hits the mark with depth and a clean finish.

Which Liquor Brands to Choose

Mezcal:

• Del Maguey Vida
• Montelobos Espadín
• Mezcal Unión Uno

Agave Syrup:

• Wholesome Sweeteners Organic Blue Agave
• Agava Organic Agave Nectar
• Madhava Amber Agave

Similar Cocktails

• Disaronno Mexican Sour
• Soumaya
• Honeydew Tequila Sour
• Aperol Blood Orange Sour
• Mezcal Madras

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Course Drinks

Cuisine American

Keyword agave syrup, cocktails with mezcal, egg white cocktail, egg white cocktails, mezcal, Mezcal cocktails, sour cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Fine Mesh Strainer
• Coupe Glass

Ingredients

• 2 oz mezcal
• 1 oz lemon juice
• 1 oz agave syrup
• 1 egg white
• Dried lemon wheel for garnish

Instructions

• Fill a shaker with a handful of ice.
• Add mezcal, lemon juice, agave syrup, and the egg white to the shaker.
• Shake vigorously for 30 seconds to chill the ingredients and build foam.
• Strain into a coupe glass.
• Top with a dried lemon wheel for garnish.

Notes

Pro Tips

• For extra foam, perform a dry shake first (shake all ingredients without ice), then shake again with ice.
• Use fresh lemon juice for the brightest flavor.
• If you prefer a bit more bite, reduce the agave to 0.75 oz.

Tasting Notes

This Frozen Mango Mezcal Margarita delivers bold tropical flavor with a smoky edge. The frozen mango brings a naturally sweet, smooth body that pairs perfectly with mezcal’s signature earthiness. Lime juice adds a tart contrast, keeping the drink refreshing and bright. Cointreau layers in a subtle orange note that softens the sharper flavors. Tajín on the rim adds a punch of salt, chili, and citrus for a spicy contrast. The result is rich and fruity with a smoky backbone and a balanced finish. Garnished with mint, it’s fresh, chilled, and ideal for anyone looking for a margarita with a twist.

Equipment and Glassware

To make this Frozen Mango Mezcal Margarita, you’ll need a high-powered blender capable of crushing frozen fruit to a smooth consistency. A citrus juicer helps extract fresh lime juice, and a jigger ensures your pour is accurate. For serving, a wide-rimmed rocks glass or a margarita glass works well something that allows enough room for the blended drink and a Tajín-coated rim. You’ll also need a small plate for rimming the glass and a spoon or small brush to help press the seasoning into the rim if needed. Chill the glass beforehand for best results.

Ingredients

• 1 ½ cups frozen mango chunks
• 1.5 oz mezcal
• 0.5 oz Cointreau
• 1 oz lime juice
• Tajín, for rimming
• Garnish: mint leaves

Instructions

• Rub a lime wedge around the rim of your glass and dip it in Tajín. Set aside.
• In a blender, combine frozen mango, mezcal, Cointreau, and lime juice.
• Blend until completely smooth.
• Pour into the prepared glass.
• Garnish with fresh mint leaves.

Pro Tips

• Use ripe, frozen mango for a smoother blend and sweeter flavor.
• Blend in short bursts if your blender struggles with frozen fruit.
• Add a splash of orange juice if you want a juicier consistency.
• Chill your glassware ahead of time to prevent melting.
• Adjust tartness with extra lime or balance with a bit of agave.
• For a less smoky drink, swap half the mezcal for tequila.
• Use a wide straw to make sipping easier.
• Try adding a pinch of chili powder in the blender for extra heat.

When to Serve

This Frozen Mango Mezcal Margarita is a great pick for sunny afternoons, summer gatherings, and poolside lounging. Its frozen texture makes it especially welcome during warm weather or as a fun, refreshing break during a backyard barbecue. It also fits perfectly on a taco night or casual dinner where bold flavors are in focus. Because of its tropical profile and striking color, it makes a good welcome drink or signature cocktail for parties. It’s ideal when you want something cool, bold, and a little different than the usual frozen margarita.

Which Liquor Brands to Choose

• Mezcal
  • Del Maguey Vida
  • Montelobos Mezcal
  • Bozal Ensamble
• Cointreau Substitutes
  • Pierre Ferrand Dry Curaçao
  • Grand Marnier (for a richer version)
  • Combier Liqueur d’Orange

Similar Cocktails

• Mezcal Sunset
• Strawberry Mezcal Margarita
• Prickly Pear Pineapple Mezcalita
• Calamansi Margarita
• Mango Mai Tai

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Frozen Mango Mezcal Margarita

Course Drinks

Cuisine American

Keyword cocktails with mezcal, cointreau, Cointreau Cocktails, frozen drinks, frozen mango cocktails, mango cocktails, margarita variations, mezcal, Mezcal cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Blender
• Jigger
• Citrus Juicer
• Small plate
• Rocks Glass

Ingredients

• 1 ½ cups frozen mango chunks
• 1.5 oz mezcal
• 0.5 oz Cointreau
• 1 oz lime juice
• Tajín for rimming
• Garnish: mint leaves

Instructions

• Rim your glass with lime juice and dip it in Tajín. Set aside.
• In a blender, combine frozen mango, mezcal, Cointreau, and lime juice.
• Blend until completely smooth.
• Pour into the prepared glass.
• Garnish with fresh mint leaves.

Notes

Pro Tips

• Use ripe mango chunks for a naturally sweet and creamy texture.
• Add a splash of simple syrup if your mango isn’t very sweet.
• For a thicker texture, freeze the glass beforehand.

Tasting Notes

This Frozen Passion Fruit Mezcalita highlights the bold, smoky flavor of mezcal balanced by the tart sweetness of passion fruit and the deep citrus character of blood orange juice. The texture is thick and icy, with each sip delivering an intense burst of tropical fruit followed by the warming earthiness of agave spirit. The salted rim cuts through the fruit’s sweetness and accentuates the mezcal. A slice of blood orange adds a touch of citrus aroma and visual contrast, making this drink as striking to look at as it is to taste.

Equipment and Glassware

To make this Frozen Passion Fruit Mezcalita, you’ll need a blender strong enough to handle frozen fruit purée and ice. A jigger will help with measuring liquids accurately, and a shallow plate makes salting the rim easy. A paring knife or citrus wheel cutter is helpful for slicing the garnish. For serving, use a rocks glass or a coupe with a wide rim to support the salted edge and hold the slushy consistency of the drink comfortably.

Ingredients

• 6 oz frozen passion fruit purée
• 1 oz mezcal
• 1 oz blood orange juice
• Sea salt, for rimming the glass
• Garnish: Blood orange wheel

Instructions

• Run a lime wedge around the rim of your glass and dip into sea salt to coat. Set aside.
• In a blender, combine the frozen passion fruit purée, mezcal, and blood orange juice.
• Blend until smooth and slushy.
• Pour into the prepared glass.
• Garnish with a blood orange wheel.

Pro Tips

• Use seedless frozen purée for a smoother blend
• Add ½ oz agave nectar if your purée is too tart
• Try pink sea salt for color contrast on the rim
• Freeze your glass in advance to keep the drink colder longer
• A splash of lime juice can add extra acidity if desired
• Don’t overblend pulse until just slushy
• For a thicker texture, add ice cubes to the blender
• Use a blood orange slice with rind for visual contrast
• Mezcal can be subbed with tequila for a milder smoke
• Add chili salt to the rim for a spicy kick

When to Serve

This Frozen Passion Fruit Mezcalita is a great choice for warm-weather gatherings, tropical-themed parties, or any time you’re serving frozen cocktails. It works especially well as a pre-dinner drink or happy hour option thanks to its tart profile and smoky notes. Its bold flavor and eye-catching color also make it ideal for late summer evenings or outdoor events where you want something cold and punchy.

Which Liquor Brands to Choose

Mezcal

• Del Maguey Vida
• Banhez Mezcal Joven

Blood Orange Juice

• Natalie’s Orchid Island Juice Co.
• Italian Volcano Organic Blood Orange Juice

Similar Cocktails

• Aperol Blood Orange Sour
• Mezcal Madras
• Mezcal Sunset
• Tamarind Mezcal Smash
• Strawberry Mezcal Margarita

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Frozen Passion Fruit Mezcalita

Course Drinks

Cuisine American

Keyword blood orange cocktails, Blood Orange Juice, cocktails with mezcal, frozen drinks, Mezcal cocktails, passion fruit cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Blender
• Jigger
• Small plate
• Rocks Glass

Ingredients

• 6 oz frozen passion fruit purée
• 1 oz mezcal
• 1 oz blood orange juice
• Sea salt for rimming the glass
• Garnish: Blood orange wheel

Instructions

• Run a lime wedge around the rim of your glass and dip into sea salt to coat. Set aside.
• In a blender, combine the frozen passion fruit purée, mezcal, and blood orange juice.
• Blend until smooth and slushy.
• Pour into the prepared glass.
• Garnish with a blood orange wheel.

Notes

Pro Tips

• Use a high-quality frozen passion fruit purée for best flavor and texture.
• Chill your glass beforehand to keep the slush from melting too quickly.
• For extra smokiness, add a mezcal float on top after pouring.

Tasting Notes

The Mezcal Madras brings together smoky, sweet, and tart flavors in a clean, easy-drinking cocktail. Mezcal adds earthy depth and a hint of char, while orange juice gives the drink a smooth, citrus-forward body. A splash of cranberry juice cuts through the richness with a tart brightness that keeps the palate refreshed. The result is a drink that starts off citrusy, carries a subtle warmth from the mezcal, and finishes with a gentle snap of fruit acidity. The orange slice garnish adds aroma and a visual nod to the drink’s sunny character. It’s balanced and distinctly flavorful without being overpowering.

Equipment and Glassware

This Mezcal Madras is simple to prepare and doesn’t require specialty tools. A jigger will help measure accurately, and a bar spoon is useful for mixing the drink in the glass. Use a highball or Collins glass for serving both have plenty of space for the ingredients and ice. If you’re squeezing fresh orange juice, a citrus press or manual juicer will come in handy. A paring knife is also useful for cutting the orange slice garnish. No shaking or straining is required, making this an excellent option when you want to keep things casual and quick behind the bar.

Ingredients

• 1.5 oz mezcal
• 3 oz orange juice
• 1 oz cranberry juice
• Orange slice, for garnish

Instructions

• Fill a rocks glass with ice.
• Pour in the cranberry juice first.
• In a shaker, mix the mezcal and orange juice.
• Slowly pour the orange juice mixture over the cranberry juice to create a layered effect.
• Garnish with an orange slice.

Pro Tips

• Fresh orange juice will always taste better than bottled
• Try 100% cranberry juice if you want a drier, tarter finish
• Add a splash of soda water to lighten the drink
• A smoked salt rim can highlight the mezcal’s depth
• Chill your glass before building for better temperature control
• Garnish with a dehydrated orange wheel for added texture
• Mezcal can vary widely taste first and adjust juice ratios accordingly
• Stir just enough to combine without diluting the drink too much

When to Serve

The Mezcal Madras is perfect for relaxed afternoon gatherings, outdoor brunches, or easygoing evenings when you want something refreshing with character. It fits right in at summer parties, backyard cookouts, and casual happy hours. Its straightforward build and minimal prep also make it great for impromptu entertaining. Because it’s not too sweet or too strong, this drink suits warm-weather sipping and pairs easily with light appetizers, tacos, or grilled dishes. If you’re introducing someone to mezcal for the first time, this is a good starting point thanks to the familiar juice combination and balanced flavor profile.

Which Liquor Brands to Choose

• Mezcal
  • Del Maguey Vida
  • Sombra
  • Ilegal Joven
• Orange Juice
  • Fresh-squeezed
  • Natalie’s
  • Simply Orange
• Cranberry Juice
  • Ocean Spray 100% Cranberry
  • R.W. Knudsen
  • Lakewood Organic

Similar Cocktails

• Mezcal Sunset
• Tamarind Mezcal Smash
• Disaronno Mexican Sour
• Soumaya
• Strawberry Mezcal Margarita

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Mezcal Madras

Course Drinks

Cuisine American

Keyword cocktails with mezcal, cranberry cocktails, Cranberry Juice, mezcal, Mezcal cocktails, orange cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Jigger
• Bar Spoon
• Rocks Glass

Ingredients

• 1.5 oz mezcal
• 3 oz orange juice
• 1 oz cranberry juice
• Orange slice for garnish

Instructions

• Fill a rocks glass with ice.
• Pour in the cranberry juice first.
• In a shaker, mix the mezcal and orange juice.
• Slowly pour the orange juice mixture over the cranberry juice to create a layered effect.
• Garnish with an orange slice.

Notes

Pro Tips

• For a clean layer effect, pour the cranberry juice slowly over the back of a spoon.
• Use fresh-squeezed orange juice to brighten the drink and smooth the mezcal’s smoky notes.
• Choose a fruit-forward mezcal for a softer, more balanced profile.