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INGREDIENTS:
+ 2 oz Madre Mezcal Espadin
+ 0.5 oz Aperol
+ 1 oz Lime Juice
+ 1 oz Pineapple Juice
+ 0.5 oz Cinnamon Syrup*
INSTRUCTIONS:
+ Shake all ingredients
+ Serve over crushed ice
+ Garnish with fun
*Cinnamon Syrup: 1 part cane sugar, 1 part hot water, 2 cinnamon sticks. Crush cinnamon, combine ingredients in a jar, rest for 24 hours, and strain. (Keeps for up to 2 weeks)
INGREDIENTS:
+ 2 oz Madre Mezcal Espadin
+ 3 dashes of Mole Bitters
+ 0.75 oz Habanero Honey*
+ Orange peel for garnish
INSTRUCTIONS:
+ Stir all ingredients with ice
+ Garnish with an orange peel
*Habanero Honey: 1 cup HOT water, 1 cup honey, 2 halved habaneros. Stir to combine, let peppers sit for 10 minutes, strain, and store.
INGREDIENTS:
+ 2 oz Madre Mezcal Espadin
+ 1 oz Pineapple Juice
+ 1 oz Lime Juice
+ 0.5 oz Agave Syrup
INSTRUCTIONS:
+ Shake all ingredients
+ Serve over ice
+ Garnish with a pineapple slice
INGREDIENTS:
+ 2 oz Madre Mezcal Espadin
+ 3 oz Beer
+ 5 oz Maria's Mixture*
INSTRUCTIONS:
+ Serve over ice in a large glass
+ Garnish with everything you got
*Maria's Mixture: 15 tomatillos (cleaned & halved), 10 yellow cherry tomatoes, 1 cucumber, 1 garlic clove, juice of 1 lime and 1 serrano chili. Blend all ingredients.
INGREDIENTS:
+ 2 oz Madre Mezcal Espadin
+ 0.75 oz Hibiscus Syrup*
+ 1 oz Lime Juice
+ 4 oz Soda Water
INSTRUCTIONS:
+ Shake mezcal, lime, and hibiscus syrup with ice
+ Strain into highball glass with ice
+ Top with soda water
*Hibiscus Syrup: 5 parts water, 1 part sugar, 5 parts hibiscus flowers, and 2 cinnamon sticks. Steep flowers in mixture for 3 hours and strain.
INGREDIENTS:
+ 2 oz. Madre Mezcal Espadin
+ 4 oz. Guava Nectar
+ Soda Water
+ Juice of 1 lime
INSTRUCTIONS:
+ Combine mezcal, guava, and lime into a highball glass
+ Add ice
+ Top with soda water
+ Garnish with mint
INGREDIENTS:
+1 part Madre Mezcal Espadin
+ 1 part Montenegro
INSTRUCTIONS:
+ Stir with ice
+ Garnish with a slice of blood orange
