1 lemon
Pinch of salt
Spicy sauce to taste
lots of ice
3 oz of Marín y Marín Mezcal Espadín Blanco
6 tablespoons of chamoy
piquin chili Preparation:
Ingredients:
1. Blend all the ingredients.
2. Frost a martini glass with chamoy and chile piquín.🍸🌶
3. Serve the blender mix, decorate with grasshoppers 🦗 and cucumber slice. 🥒
FROZEN CHAMOYADA By @chefblackmamba
2 oz of Marín y Marín Mezcal Espadín Blanco
1/2 lemon
1 oz Triple Sec (orange liqueur)
4 teaspoon rosemary syrup
Granada juice
grenade
Sugar, salt and rosemary
ice Preparation:
Ingredients:
Frost our glass with salt, sugar and rosemary (previously processed) in the shaker, add ice, mezcal, syrup, orange liqueur, lemon, pomegranate juice, shake, serve, decorate with pomegranate and a sprig of rosemary and enjoy!
Simply delicious! READ HEART
By @chefblackmamba
1 cup of water
2 oz of Marín y Marín Mezcal Espadín Blanco
1 cup of sugar
1 teaspoon dragonfruit powder
Preparation:
COLORCKTAIL
Ingredients:
For the syrup, mix everything in a pan over medium heat until it dissolves, wait for it to cool and serve with two ounces of mezcal and ice, garnish with a few basil leaves.
By @chefblackmamba
2 oz Marin y Marin Mezcal Espadín Blanco
1 lemon
1 oz of honey
2 oz of red orange juice
Mineral water
Preparation:
BLOOD ORANGE MARGARITA
Ingredients:
Serve everything in a glass with ice previously frosted with salt.
By @chefblackmamba
2 generous tablespoons pumpkin puree
2 oz of Marín y Marín Mezcal Espadín Blanco
2 oz of Cinnamon Syrup
1 Lemon (juice)
ice (enough)
Preparation:
Ingredients:
To make the cinnamon syrup in a pan over medium heat, heat 1 cup of water for one cup of sugar and one cup of cinnamon. When the sugar has completely dissolved, lower the heat and leave for 5 minutes to infuse with the touch of cinnamon Let cool and store in a jar in the refrigerator. You can do half the amounts if you were only using it for a couple of cocktails.
PUMPKIN MARGARITA
By @chefblackmamba
3 oz of Marín y Marín Mezcal Espadín Blanco
20 ml tamarind pulp
3 Hibiscus flowers
1 oz plain syrup
1 oz lemon juice
Tajín
Lager beer
Preparation:
Ingredients:
Prepare your old fashion glass with a Tajín frosting and add ice. Add tamarind pulp and the Jamaica flowers and 1 oz of natural syrup in a shaker, macerate the tamarind, the Jamaica with the natural syrup, later add 1 oz of lemon juice, optionally add a pinch of Tajín, add ice in the shaker, add Marín y Marín Mezcal and shake until very cold.
Strain and serve into the glass that you previously prepared and add a top of light beer in the glass, mix with a spoon and enjoy. TAMARÍN
By @sof_barrera_
1 oz espresso coffee
1 oz orange liqueur
1 oz of Marín y Marín Mezcal Espadín blanco
2 oz of Coyotillo by Marín y Marín
Preparation:
Ingredients:
Prepare a martini glass with ice or let it cool in the freezer while you prepare your cocktail. Add the coffee to a shaker with ice up to the top and let it cool for a few seconds, then add 15 ml of orange liqueur, 15 ml of Marín y Marín mezcal and 45 ml of Coyotillo by Marín y Marín.
Shake until it is very cold, pour into the martini glass that you previously cooled. Add three coffee beans as decoration and enjoy. MARTÍNEZ COYOTILLO
By @sof_barrera_
Cocoa syrup
1 oz orange liqueur
Chocolate Covered Orange
1 oz Marín y Marín Mezcal Espadin blanco
Orange peel Preparation:
Ingredients:
Chill an old fashion glass with ice, remove the ice and add two barspoons or 10 ml of cocoa syrup, add one barspoon or 5 ml of orange liqueur and 1 oz of Marín and Marín Espadín blanco, stir until all the ingredients are integrated, then add ice to the top of the glass and stir for 20 seconds with a spoon to dilute the ice, finish by squeezing the oils from the orange peel around the contour of the glass and add an orange with chocolate as decoration. Cheers!.
*cocoa syrup 2 to 1:
Boil ½ cup of water with 50 grams of cocoa nibs, when it starts to boil, lower the heat and add a cup of refined sugar, dilute the sugar and let cool, then blend and strain.
AGUSTÍN LARA
By @sof_barrera_
