Cocktails by Grand Mezcal


MEGRONI

Grand Mezcal version of the classic Campari and White Martini cocktail.

 

Ingredients

  • 2cl La Escondida
  • 2cl Campari
  • 2cl Sweet vermouth
  • 1 tbsp orange juice
  • 1 tablespoon fresh lime juice
  • 1 dash orange bitters
  • ice cubes

Garnish

Lemon and orange zests

Materials

  • Mixing glass
  • Mixing spoon
  • Whisky glass

PREPARATION

In a mixing glass, add the ice cubes and a few drops of orange bitter to flavour them. Get rid of excess water. Add the three spirits, orange juice and lime juice and stir with the stirring spoon. Poor in a whisky glass. Garnish with the remaining zests.

END RESULT

At first, the cocktail might seem a bit dry but the overall softness slowly takes the upper hand, removing any aggressiveness.

 


ESCONDIDA MULE

Unquestionably the best summer cocktail

 

INGREDIENTS

  • 4cl La Escondida
  • 2cl lime juice
  • Ginger beer
  • Small to medium-sized ice cubes

GARNISH

  • 2 cucumber slices
  • blueberries

MATERIAL

  • Mixing glass
  • Mixing spoon
  • Shaker
  • Cocktail strainer
  • Serve in a copper mug (though a regular glass will do just fine

PREPARATION

In a shaker, add lime juice, Grand Mezcal and sugar syrup. Shake with ice cubes to cool the mix. Pour in a glass filled with crushed ice using a strainer. Finish up by adding ginger beer while gently stirring with a mixing spoon. Garnish with cucumber slices and a few blueberries.

END RESULT

You'll sip a punchy yet fresh cocktail to soothe your senses during hot summer days. The above are just the basics to get you started but be creative! Try shaking with a red berry purée, add some fresh mint and create your own bespoke Escondida Mule. Don't forget to invite us when you've mastered your own recipe!


DARIO

A refreshed take on the classic Paloma

 

Ingredients

  • 4cl La Escondida
  • 1cl cassis syrup
  • 1 tbsp fresh lemon juice
  • 4-5 frozen blueberries
  • Grapefruit soda

Garnish

  • Pomegranate seeds
  • Black pepper
  • Thin lemon slices

Material

  • Shaker
  • Cocktail strainer
  • Stirring spoon
  • Tall rocks glass or tumbler

Preparation

Add the mezcal, cassis syrup, lemon juice and blueberries to a shaker with lots of ice. Shake for approximately 10 seconds and strain into serving glass with fresh ice cubes. Add the pomegranate seeds and top up with grapefruit soda. Finally crack a very small amount of black pepper and garnish with lemon slices.

End Result

Fruity, aromatic and colourful, the Dario is a great cocktail to enjoy the more subtle notes of La Escondida and its pairing affinity with dark berries.


JAMAICA ESCONDIDA

Hibiscus and agave margarita

 

In Mexico, hibiscus flowers are called flores de Jamaica. Some shops sell also them as dried bissap flowers.

COCKTAIL INGREDIENTS

  • 4cl La Escondida
  • 4cl Hibiscus-agave nectar
  • 3cl fresh-pressed lime juice
  • 1 tsp finely-ground cane sugar
  • Medium-sized ice cubes

GARNISH

  • Lime wedge

MATERIAL

  • Shaker
  • Cocktail strainer
  • Rocks glass

TO MAKE THE HIBISCUS NECTAR

  1. Bring 1L of water to a boil
  2. Remove from heat and add 40g of dried hibiscus flowers
  3. Stir in 180ml of agave nectar
  4. Let steep with a lid for 1h
  5. Strain out the flowers, bottle and refrigerate

TO MAKE HABANERO SALT

  1. Finely chop 1 medium-sized habanero pepper
  2. Mix with 150g of coarse sea salt
  3. Spread the mixture out on an oven pan lined with wax paper
  4. Bake at 120C for 1h, regularly breaking down and spreading any clumps that form
  5. Once completely cooked through, finely grind the mixture in a spice grinder or with a mortar and pestle.

PREPARATION

Prepare a rocks glass with a salted rim: use a lime wedge to moisten the glass rim and press upside down on a plate with the habanero salt. Then, add the mezcal, lime juice, hibiscus flower nectar and cane sugar to a shaker with 5-6 ice cubes and shake vigorously for 10-15 seconds. Strain into the rocks glass over fresh ice cubes. Serve with a straw and a lime wedge on the rim.

END RESULT

The hibiscus flower nectar pleasantly elevates La Escondida's subtle smoke flavor, then backed up by the habanero salt. Floral, full-flavoured and pleasantly tart, this margarita is a joy to sip and enjoy as the different components mix and trade prominence.