Espadín

Ingredients

• —2 oz Victorioso Espadín
• —3 oz Fresh Grapefruit Juice
• —0.5 oz Honey Syrup
• —0.5 oz Fresh Lime Juice

Method

Shake all ingredients with ice. Strain into a highball glass over fresh ice. Top with a splash of soda water if desired.

Garnish

Lime wheel and salt rim

Ingredients

• —1.5 oz Victorioso Espadín
• —0.5 oz Elderflower Liqueur
• —0.75 oz Lime Juice
• —Pinch of Activated Charcoal

Method

Shake all ingredients with ice until chilled. Strain into a chilled coupe or Nick and Nora glass.

Garnish

Edible flowers

Ingredients

• —2 oz Victorioso Espadín
• —0.75 oz Fresh Lemon Juice
• —0.5 oz Agave Syrup
• —1 Egg White
• —2 Dashes Aromatic Bitters

Method

Combine all ingredients in a shaker without ice and dry-shake vigorously for 15 seconds to emulsify the egg white. Add ice and shake again until well chilled. Double-strain into a chilled coupe glass.

Garnish

Bitters pattern on the foam and a lemon twist

Ingredients

• —2 oz Victorioso Espadín
• —0.75 oz Fresh Lime Juice
• —0.5 oz Agave Syrup
• —4 oz Ginger Beer
• —3 Thin Slices Fresh Cucumber

Method

Muddle cucumber with agave syrup in a copper mule mug. Fill with crushed ice. Add mezcal and lime juice, then top with ginger beer and stir gently to combine.

Garnish

Crystallized ginger and a lime wheel

Ingredients

• —1.5 oz Victorioso Espadín (or Ensamble) Mezcal

Method

Pour into a snifter or over a rocks glass with light ice and enjoy. Best savored slowly to appreciate the full complexity of the mezcal.

Garnish

None — let the mezcal speak for itself

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —1 oz Fresh Lemon Juice
• —1 oz Mango Carrot Syrup*
• —1 oz Egg White
• —*Mango Carrot Syrup: 0.75 oz Fresh Carrot Juice + 0.5 oz Mango Purée

Method

Add all ingredients to a tin and vigorously shake. Strain drink into an empty tin and discard the ice. Do a reverse dry shake. Double strain into a coupe. Top with a passionfruit cup. To prepare the coupe, brush the rim with agave and roll over lava rock salt.

Garnish

Passionfruit cup and lava rock salt rim

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —0.75 oz Triple Sec
• —0.5 oz Agave Syrup
• —0.25 oz Rose Water
• —1 oz Fresh Lime Juice
• —Atomizer spritz of Lillet Rosé

Method

Combine all ingredients into a tin with ice and shake well. Double fine-strain into a chilled coupe. Finish with a spritz of Lillet Rosé to lightly perfume the drink — this can also be done tableside.

Garnish

Lillet Rosé spritz and rose petal

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —1.5 oz Coconut Milk
• —0.5 oz Bolthouse Mango Smoothie
• —0.75 oz Fresh Lemon Juice
• —0.5 oz Agave Syrup

Method

Combine all ingredients into a tin and give a medium shake. Strain into a chilled Collins glass and add a straw.

Garnish

Hibiscus flower

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —0.75 oz Hazelnut Syrup
• —1.75 oz Espresso
• —0.75 oz Frangelico
• —0.5 oz Mr. Black Coffee Liqueur

Method

Place Frangelico, Mr. Black, hazelnut syrup, mezcal, and espresso into your shaker. Give the mix a hard shake. Double strain into a chilled coupe and garnish. You can optionally swap hazelnut syrup for 1 barspoon of Nutella for an indulgent variation.

Garnish

Espresso bean flower

Ingredients

• —Pisano: 1.5 oz Espadín, 0.5 oz Italicus, 0.25 oz Triple Sec, 1 oz Lime, 0.25 oz Agave, Jarritos grapefruit soda
• —Bad Blood: 1.5 oz Espadín, 0.75 oz Grand Marnier, 1 oz Lime, 1.5 oz Blood Orange Juice, 0.25 oz Agave, seltzer

Method

Pisano: Combine mezcal, Italicus, triple sec, lime, and agave into a tin. Shake vigorously then top with Jarritos and float orange or mole bitters. Bad Blood: Combine all ingredients into a tin and shake vigorously, then top with seltzer. Add straw and enjoy.

Garnish

Orange or mole bitters float (Pisano) / lime wheel (Bad Blood)

Ingredients

• —Westside: 1.5 oz Victorioso Espadín, 1 oz Cointreau, 1 oz Fresh Lime Juice, 0.75 oz Charred Pineapple Juice, 1 oz Orange Juice, 2 shakes Turmeric
• —Eastside: 1 tsp Sweet Matcha Powder + 2 oz Water

Method

Ice a rocks glass and pour 2 oz of the Eastside into it. Combine the Westside ingredients into tins and shake. Gently strain over the top of the Eastside to create a beautiful layered effect.

Garnish

Dehydrated lime wheel

Ingredients

• —1.5 oz Tequila Reposado
• —0.5 oz Victorioso Espadín Mezcal
• —2 Dashes Angostura Bitters
• —0.25 oz Agave Syrup

Method

Pour all ingredients into a mixing glass. Top with ice and stir for 18–22 turns clockwise to just under desired dilution — it will reach the right balance as it rests on the rocks. Strain over a large king cube.

Garnish

Maraschino cherry

Ingredients

• —1 oz Victorioso Espadín Mezcal
• —1 oz Aperol
• —1 oz Passion Fruit Concentrate
• —0.75 oz Honey Syrup
• —0.75 oz Fresh Lime Juice
• —3 Dashes Fee Foam

Method

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

Garnish

Passionfruit cup (optional flaming sugar cube)

Ingredients

• —Black: 1 oz Mr. Black, 0.5 oz Crème de Cacao, 1.75 oz Espresso, 0.5 oz Simple Syrup
• —White: 2 oz Heavy Cream, 1 oz Victorioso Espadín Mezcal, 0.5 oz Liquor 43

Method

In a mixing glass combine Mr. Black, espresso, crème de cacao, and simple syrup. Top with ice and stir without over-diluting. In a shaker tin combine cream, mezcal, and Liquor 43 with 3–4 ice cubes and shake vigorously until dissolved. Strain the Black into a rocks glass with no ice or a Nick & Nora. Slowly drizzle the White over a barspoon to layer on top.

Garnish

Freshly grated nutmeg

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —1.5 oz Beet Juice Concentrate
• —0.75 oz Triple Sec
• —0.75 oz Fresh Lemon Juice
• —0.5 oz Agave Syrup
• —1 Sprig Fresh Dill

Method

Combine all ingredients into a tin and give a thorough shake. Strain the liquid off into one tin and discard the dirty ice. Give your drink a reverse shake until ice shards are gone. Strain into a chilled coupe.

Garnish

Dill sprig and lemon wheel

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —1.5 oz Espresso
• —0.5 oz Tequila
• —0.5 oz Vanilla Agave Syrup
• —3 Dashes Mole Bitters

Method

Add ingredients to a tin and give a hard shake. Strain off into a chilled coupe.

Garnish

Coffee crumble dusted on top

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —0.25 oz Aperol
• —0.75 oz Charred Pineapple Juice
• —0.5 oz Triple Sec
• —0.5 oz Agave Syrup
• —1 oz Fresh Lime Juice
• —2 Dashes Firewater Bitters
• —Espumosa: 1.5 tsp Worm Salt, 2 oz Lime Juice, 1.5 tsp Sugar, 4 oz Water

Method

Shake all cocktail ingredients. Strain into rocks glass over ice. For the espumosa foam: add all foam ingredients to a small container and blend with an immersion blender near the surface to build air. Scoop bubbles with a Franklin strainer and gently layer on top. Foam keeps up to 4 days refrigerated.

Garnish

Worm salt espumosa foam and Tajín rim

Ingredients

• —1.5 oz Victorioso Espadín Mezcal
• —1.75 oz Fresh Watermelon Juice
• —0.75 oz Fresh Lime Juice
• —0.5 oz Agave Syrup
• —3 Jalapeño Slices (or dash of Firewater bitters)
• —4 Fresh Basil Leaves

Method

First prep your glass by brushing Chamoy across the vessel and rolling it in Tajín. Place all ingredients into a tin and give a hard shake. Strain into the prepped rocks glass.

Garnish

Watermelon wedge and Chamoy-Tajín rim

Ingredients

• —0.75 oz Victorioso Espadín Mezcal
• —0.75 oz Johnnie Walker Black Label
• —0.5 oz Fresh Lemon Juice
• —0.5 oz Fresh Lime Juice
• —3 Dashes Fee Foam (or 1 egg white)
• —Malbec float

Method

Combine mezcal, Johnnie Walker, lemon, lime, and fee foam into tins. Shake hard, then strain off the liquid and discard dirty ice. Give a reverse dry shake. Strain into a rocks glass over ice. Taking a barspoon, slowly pour Malbec over the back of the spoon to create a layered float on top.

Garnish

Malbec float and dehydrated lime

Ingredients

• —1 oz Victorioso Espadín Mezcal
• —2 oz Matcha Concentrate
• —0.5 oz Fresh Lemon Juice
• —0.75 oz Yuzu Liqueur
• —0.75 oz Simple Syrup
• —4 Dashes Fee Foam

Method

Combine all ingredients into a tin and give a hard shake. Strain the liquid off into one tin and discard the dirty ice. Give a reverse dry shake until ice shards are gone. Strain into a chilled coupe and lightly dust the top with sweet matcha powder.

Garnish

Sweet matcha powder dusted on foam