With October's end comes a trifecta of celebrations that call for more than just tricks and treats! National Mezcal Day kicks things off on October 21st, inviting smoky sips and spirited toasts to honor this legendary Mexican elixir. As Halloween looms on the 31st, mezcal cocktails provide a bewitching twist for ghoulish gatherings, while Día de los Muertos from October 31st to November 2nd reminds us that mezcal isn’t just for the living — it's a toast to the ancestors, too.
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.
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
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.
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.