Mezcalloween

MEZCALLOWEEN October, 2024

El Fantasma By Jacob Leyba, IL/WI

Ingredients: • ¾ oz Palomo Te Conquista Mole • ¾ oz Mugi Hokka Barley Shochu • ¾ oz Nardini Bitter Chinato • ¾ oz Chazalettes Vermouth di Torino Rosso Directions: 1. Measure ingredients into a mixing glass and stir with ice until chilled and diluted. 2. Strain into a rocks glass over a large ice cube. 3. Garnish with an orange peel.

Bandito By Matt Turner, GA

Ingredients: • ¾ oz Del Maguey Vida Puebla Mezcal • ¾ oz St. George Green Chile Vodka • ¾ oz Massenez Liqueur de Mangue • ¾ oz Lime Juice • ¼ oz Agave Directions: 1. Shake ingredients with basil. 2. Serve on the rocks in a Collins glass. 3. Garnish with lime wheel and basil leaf.

Flor de Café By Bastian Vergara, NY

Ingredients: • 1½ oz Palomo Café Mezcal • 1 oz Sorel Hibiscus Liqueur • ¾ oz Cold Brew • ½ oz Agave Directions: 1. Combine all ingredients into a shaker, add ice, and shake until chilled. 2. Strain into a rocks glass with a large ice cube. 3. Garnish with edible hibiscus flower and three coffee beans.

Mi Corazon By Raymond Keane, NJ/DE

Ingredients: • 1 oz Palomo Mezcal • 1 oz Guava Puree

• 1 oz Grapefruit Juice • 1 oz Nardini Red Bitter Directions: 1. Combine ingredients, shake well, and fine strain into chilled coupe. 2. Garnish with flower petals.

The Day After the Day of the Dead By Jayce McConnell, SC/GA Ingredients: • ¾ oz Peloton de la Muerte Mezcal • ¾ oz Chile-infused Greenbar Orange Liqueur* • ¾ oz Comoz Blanc Vermouth • ¾ oz Lemon Juice • 5 drops Bittercube Disco Inferno Bitters Directions: 1. Combine all ingredients, except bitters, in a cocktail shaker. Add ice and shake until very cold. 2. Strain into a chilled coupe. 3. Garnish with drops of bitters and a grapefruit twist. *Add 1 hefty tablespoon of chile flakes to a bottle of the orange liqueur. Let sit for at least a half hour, depending on desired level of spice. Strain and re-bottle.

La Nectarina Espeluznante, “The Spooky Nectarine” By Clay Swanson, CA

Ingredients: • 1½ oz Palomo Mezcal • ½ oz Clear Creek Pear Brandy • 1¼ oz Nectarine Shrub* • ½ oz Lemon Juice • ¼ oz Granada-Vallet Directions:

1. Combine ingredients in a shaker with ice. 2. Shake and double strain into a chilled coupe. 3. Garnish with nectarine slice. *Nectarine Shrub: Dice ripe nectarines and blitz in a blender, push juice through a sieve, slowly heat sugar and vinegar in a pot until dissolved, combine this mixture with the strained nectarine juice and add water, stir and refrigerate until use. Shrub ratio = 4 parts nectarine juice, 3 parts sugar, 2 parts vinegar, 1 part water.

La Ofrenda By Pablo Madrigal Valdes, IL/MN This is a tribute to the traditional offering tables set up to remember our dearly departed in Mexico. Tradition calls for sugar skulls, flores de cempasuchil, fruits, pastries, liquor and a variety of items that were representative of the person being honored. This one in particular is a combination of mole and tepache, which were two of my grandmother’s favorite things in the world. Ingredients: • 2 oz Palomo Te Conquista Mezcal con Mole • 1 oz Pajarote Ponche de Tamarindo • ¾ oz Pineapple Juice • ½ oz Lime Juice, Fresh Squeezed

• ½ oz Pilonsillo Syrup • 1 dash Saline Solution Directions:

1. Pour all ingredients into a cocktail shaker and shake vigorously until chilled and diluted. The goal is to make the pineapple foam for visual effect. 2. Roll straight into a terracotta or clay cup. 3. Garnish with pineapple, dried chiles, and a yellow daisy.

Brick Layer By Meghan Balser, CA

Ingredients: • 1½ oz Palomo Mezcal • ¾ oz Pajarote Dix • ¼ oz Gabriel Boudier Maraschino Liqueur • ¾ oz Fresh Lemon Juice Directions: 1. Add all ingredients to a shaker tin, add ice, and shake. 2. Strain into a chilled coupe. 3. Garnish with grapefruit oil (discard zest) and a clove studded grapefruit slice.

Tell Tale Heart By Meghan McCaskill, FL Loose variation of a margarita, playing up the terroir of the mezcal with an earthy beet flavor. Ingredients: • 1½ oz Palomo Espadin Mezcal • ¾ oz St. Elder Blood Orange Liqueur • 1 oz Beet Juice • ¾ oz Lemon Juice • ½ oz Cinnamon Syrup Directions: 4. Rinse snifter with Compass Box Peat Monster and dump.* 5. Combine all other ingredients and shake with ice until diluted. 6. Double strain into snifter glass and top with fresh ice. 7. Garnish with an orange peel and mint bouquet. *Or use an atomizer and spritz into glass.

Monster Mash By Dan Searing, DC/MD Ingredients: • 1½ oz Peloton de la Muerte Mezcal • ½ Lime, Quartered • 2 Orange Wedges • 2 Red Grapes • ¼ oz Simple Syrup (1:1) Directions: 1. Muddle fruit in a shaker tin, then add mezcal and syrup. 2. Shake with ice and pour all contents into a tumbler.* 3. Add seasonal garnish, such as an orange peel jack o’lantern or skull pick with fruit. *You may also build in the glass and add crushed or pebble ice.

Casa del Diablo By Katie Campbell, WA Ingredients: • 1½ oz Mina Real Espadin Mezcal • ½ oz Gabriel Boudier Crème de Cassis • ¼ oz Greenbar Ginger Liqueur • ¾ oz Fresh Lime Juice • Barspoon Vallet Amaro Angostura • Mint for Garnish Directions: 1. Shake all ingredients with ice. 2. Strain and pour over fresh ice in a ghoulish vessel.

Santa Muerte (Black and Smoky Bloody Caesar) By Damon Roseberry, FL Ingredients: • 2 oz Palomo Mezcal • 1 oz Squid Ink • 4 oz Jack Rudy Bloody Mary Mix • ½ oz Lemon Juice • 3 dash Celery Bitters • Black Salt and Pepper Rim (2:1 alt to pepper) • Celery Stick; Dried Squid Snack for Garnish Directions: 1. Rim a collins glass with black salt and pepper. 2. Add all ingredients to the glass, add ice, and incorporate with bar spoon. 3. Insert celery stick and place squid snack next to it.