Exclusive Mezcal Creations

Dive into the vibrant world of mezcal mixology with Victorioso! Our cocktails page is a treasure trove of unique creations, each blending the rich, smoky essence of Victorioso Mezcal with a variety of fresh, flavorful ingredients. From classic recipes with a twist to innovative new concoctions, we offer something for every palate. Learn the secrets behind crafting these exquisite drinks and discover how the versatile notes of our artisanal mezcal can transform your cocktail experience. Join us on a flavorful journey that celebrates the spirit of Oaxaca in every glass.

two bottles of victorioso mezcal

Elixir of The Gods

1.5 oz Victorioso Espadin Mezcal
- or -
1.5 oz Victorioso Ensemble Mezcal

Pour into a snifter or over a rocks glass with light ice and enjoy!

1.5 oz Victorioso Espadin Mezcal
1 oz Lemon
1 oz Mango Carrot Syrup
1 oz Egg White
Mango Carrot Syrup
.75 oz Fresh Carrot juice
.5 oz Mango Puree
1.5 oz Victorioso Ensemble Mezcal

Add all ingredients to a tin and vigorously shake. Strain drink
into an empty tin and clear out the ice. Now do a reverse dry
shake. Double strain into coup. Top with passionfruit cup and
serve. For extra flare empty the passionfruit cup, soak sugar
cube with overproof.

To prepare you coup you are going to take some agave
and gently brush the side with lava rock salt. Roll the
coup over the salt and clean up as needed.

1.5 oz Victorioso Espadin Mezcal
.75 oz Triple Sec
.5 oz Agave
.25 oz Rose Water
1 oz Lime
Atomizer Spritz of Lilet Rose

Combine all the ingredients into a tin, filling the smaller tin
with ice afterwards. Give your mix a shake and double fine
mesh strain into a chilled coup. Taking your Atomizer filed
with Lilet Rose give the drink a light perfuming before serving.

This step can also be done table side and with Regular Lilet
instead.

1.5 oz Coconut Milk
.5 oz Bolthouse Mango Smoothie
.75 oz Lemon
1.5 oz Mezcal
.5 oz Agave

Combine all ingredients into a tin and give a medium shake,
strain into a chilled Collins glass, top with a Hibiscus flower
and straw.

1.5 oz Victorioso Espadin Mezcal
.75 oz Hazel Syrup
1.75 oz Espresso
.75 oz Frangelico
.5 oz Mr Black

Place Frangelico, Mr Black, Hazelnut Syrup, Mezcal, and Espresso into your shaker.

You can optionally also swap out the Hazelnut syrup for 1 Barspoon of Nutella instead (this will kill the foam just a bit due to the oils, but is exceptionally delicious. I recommend adding Fee Foam to assist in real foaming the top of the drink but isn’t needed.)

 Once all your ingredients are in your tin your going to give the mix a hard shake. Double strain into a coup and garnish with an espresso bean flower.

Pisano
1.5 oz Victorioso Espadin Mezcal
.5Italicus
.25 Triple Sec
1oz Lime
.25 Agave Top
w/Jarritos and float an Orange or Mole Biters.
Bad Blood
1.5 oz Victorioso Espadin Mezcal
.75oz Grand Merrier
1oz Lime
1.5oz Blood Orange Juice
.25 oz Agave
Top w/Seltzer

Clear (Pisano): Combine Mezcal, Italicus, Triple Sec, Lime, and Agave into a tin. Give it a Vigorous shake, then top with Jarritos (or a carbonated Grapefruit soda as is tradition in Mexico). Add your straw and gentle give the top a few dashes of bitters to finish.

Red (Bad Blood): Combine mezcal, Grand Merirer, lime, Blood Orange, and Agave into a tin. Give a Vigorous shake, then top with a carbonated water/seltzer.

Add your straw and enjoy!

1 oz Victorioso Espadin Mezcal
.25 oz Aperol
.5 oz Coffee Liqueur
.5 oz Amaretto
2 Dash Chocolate Bitters

Combine all ingredients into a mixing glass, then top the glass full of ice. Give the mixture about 18-22 turns clockwise with a barspoon leaving it slightly under diluted as when it sits on the rocks in the glass it will reach the correct dilution. Garnish with a Maraschino cherry.

Westside:
1.5 oz Victorioso Espadin Mezcal
1 oz Cointreau
1 oz Lime
.75 oz Charred Pineapple Juice
1 oz Orange Juice
2 shakes of Tumeric
Eastside:
1 TSP Sweet Matcha Powder
2 oz Water

Ice rocks glass, pour 2oz of “Eastside” into the glass. Combine the “Westside” into the tins and give the mix a shake. Once shaken your going to strain gentle over the top of “East” to make the two meet in a layered effect. Garnish with a dehydrated lime.

1.5 oz Tequila Reposado
.5 oz Victorioso Espadin Mezcal
2 dash Angostaura Bitters
.25 oz Agave

Pour Victorioso, Tequila, Angostaura, and Agave into a mixing
glass. Once combined top the glass with ice and give it a stir
just to under dilution. Strain mixture over a large king cube and
serve!

1 oz Victorioso Espadin Mezcal
1 oz Aperol
1 oz Passion Fruit Concentrate
. 75 oz Honey
.75 oz Lime
3 dash Fee Foam

Add all ingredients to a tin and give a hard shake. Double strain glass filled with ice. Top with passionfruit cup and serve. For extra flare empty the passionfruit cup, soak sugar cube with overproof liquor and light.

Black’s Base:
1 oz Mr Black
.5 oz Creme de Cacao
1.75 oz Espresso
.5 oz Simple
White’s Base:
2 oz Cream (preferrably heavy)
1 oz Victorioso Espadin Mezcal
.5 oz Liquor 43

In a mixing glass combine Mr Black, Espresso, Crème De Cacao, and Simple syrup. Top the glass with ice and begin to stir, make sure that you do not over dilute the drink and never shake this drink if you wish to have the layered effect.

In a shake tin combine Heavy Cream, Mezcal, and Liquor 43. Add a few cubes(3-4) and give a vigorous shake until they are dissolved. Strain your your “Black” into a rocks glass with no ice or a Nikka Nora. Then taking a barspoon slowly drizzle the “White” on top of it to cause the two mixtures to offset and layer.

Finish off with a grating of Nutmeg.

1.5 oz Victorioso Espadin Mezcal
1.5 oz Beet Juice Concentrate
.75 oz Triple Sec
.75 oz Lemon Juice
.5 oz Agave
Sprig of Dill

Combine the ingredients into your tin and give a short hard shake, your going to then strain the mix into one of your empty tins and throw out the dirty ice. Recap your tins and give it a reverse dry shake to whip up the fee foam further.

Your going to shake until you hear most of the ice shards have melted off. Once finished take a fine mesh strainer and pour your liquid over it into a chill coup. Garnish with dehydrated rose petals.

1.5 oz Victorioso Espadin Mezcal
1.5 oz Espresso
.5 oz Tequila
.5 Vanilla Agave
3 Dash Mole Bitters

Add ingredients to tin and give a hard shake. Strain off into
chilled coup and garnish with a coffee crumble.

1.5 oz Mezcal
.25 oz Aperol
.75 oz Charred Pineapple
.5 oz Triple Sec
.5 oz Agave
1 oz Lime Juice
2 Dash Firewater
Espumosa
1.5 TSP Worm Salt 2 oz Lime Juice
1.5 TSP Sucrose 4 oz Water

Combine all ingredients into a tin and give the mixture a shake. Once done strain off into an iced rocks glass.

Salt Air: Add all the ingredient to a small food safe bucket and taking an immersion blender you are going to whiz the mix, try to aim your blender near the top of the liquid to really build up a lot of air. Once satisfied with your bubbles you will take a Franklin strainer to gently scoop up you bubbles, then slowly wiggle them on top of your drink.

The Salt Air lasts for 4 days in the fridge with plastic wrap and all you need to do is blend it when needed.

1.5 oz Victorioso Espadin Mezcal
.75 oz Lime
.5 Agave
1.75 oz Watermelon Juice
3 Jalapenos/Dash Firewater
4 Basil leaves

First prep your glassware by taking some Chamoy and brushing a strip across your chosen vessel. Highly suggest a rocks glass. Once done you are going to gently roll the glass across Tajin and clean up the lines as needed. Place the ingredients into a tin and give it a hard shake. Strain the mixture into your prepped rocks and garnish with a watermelon wedge.

Enjoy

.75 oz Victorioso Espadin Mezcal
.75 oz Johnny Black
.5 oz Lemon
.5 Lime
3 dash Fee Foam/Egg White
Malbec Float

Combine Victorioso, Johnny, Lemon, Lime, Fee Foam (or Egg White) into your tins. Once there give the mix a hard shake, strain off liquid into a seperate tin and give it a reverse dry shake. Once the ice shards are shaken out strain the mixture over ice in a rocks glass.

Taking your barspoon your going to slowly pour wine over the back of the spoon and layer it into the drink.

Clarification: Take 3oz of room tempurature milk and pour it into your unshaken ingredients.

While the milk curdles you will pour it into a cheeseclothe over the top of a fine mesh strainer.

Collect the liquid and pour over rocks, and layer Malbec over the top.

2 oz Matcha Concentrate
.5 oz Lemon
.75 oz Yuzu Liqueur
.75 oz Simple
1 oz Victorioso Espadin Mezcal
4 Dash Fee Foam

Add all ingredients into your tin, and give a through shake. Strain the liquid off into one tin and discard the dirty ice. Give your drink a reverse shake till ice shards are gone.

Strain into a chilled coup and lightly dust the top with sweet matcha powder.

Victorioso Mezcal,
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