Smokin Margarita
Your favorite Margarita recipe using El Tesoro silver tequila
(half-strength), fresh squeezed lime juice and Grand Marnier on
the rocks in a salt-rimmed glass. Stir. To finish add a TWO tablespoon
floater of Mezcal Chichicapa.
Del Maguey Mezcal Martini
Using only your favorite Del Maguey Mezcal (we suggest Santo
Domingo Albarradas) in a martini shaker with big cubes of ice,
shake briskly and pour into a chilled martini glass with two jalapeno-stuffed
olives.
Mezcal Margarita
This is a light and refreshing cocktail that can be made in good-size
quantities for easy serving. Mix together; 2 cups lime juice,
1 cup water and 1 cup sugar. Stir in 9 ounces Chichicapa, 1 tablespoon
plus 1 teaspoon bitters. Serve over ice.
Malcolm Lowry
1 oz Chichicapa, 1/2 oz overproof white rum, 1/4 oz Cointreau,
lime juice, lime twist. Shake and serve in a cocktail glass and
garnish with the twist.
Ken's Mystical Mezcal Martini
5 parts San Luis Del Rio, 1 part Lillet, big Ice, stir, strain
into chilled martini glass, Garnished with orange zest.
Jimmy's Bloody Bull
2 ounces Santo Domingo Albarradas, 8 ounces tomato juice, To
taste: Tabasco sauce, celery salt, pepper, worsteshire sauce,
squeeze of lime. Garnish with a wedge of lemon.
Oaxacan Sunset
4 ounces Single Village Mezcal, 3ounces Tuna/Prickly Pear Juice(the
black-seeded red fruit that grows on many varietys of the Opuntia
cactus), 1 ounce fresh lime juice. Shake well with 3/4 cup cracked
ice. serve with a lime peel.
Sangre de Cristo
12-14 oz. glass. Fill with ice. Add 1/2 oz. Brandy and good Cabernet
to within 1 1/2 inch from top. Add juice of 1/2 lime and a wedge
of lemon. Fill with orange juice, splash of 7UP and stir. Float
your favorite Single Village Mezcal and garnish with lemon, lime
or orange.
Martini Del Maguey
Using only San Luis Del Rio in a martini shaker with big cubes
of ice, shake briskly and pour into a chilled martini glass.
Raul's Parranda Margarita
Fill a 10-12 oz glass with big rocks. Squeeze in dash more than
1/4² fresh lime juice bottom of glass. Pour 2 oz Crema de Mezcal
(release date August 2001). Pour 1/2 oz Triple Sec. Add 3 sugar
cubes. Shake to dissolve the sugar cubes. Pour over rocks in a
tumbler. Ole!
