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The Art of
MIXOLOGÍA
SUGAR
THE
DESERT JEWEL
1 1/2 Parts Joyas Mezcal
3/4 Part Strawberry Simple Syrup
1 1/2 Parts Fresh Grapefruit Juice
1 1/2 Parts Soda Water
Combine ingredients (except soda water) over ice in a tall glass prepared with a salt rim. Top with soda water and garnish with a lime wheel.
THE
MEZCALI
SUNRISE
3 Parts Joyas Mezcal
6 Parts Fresh Orange Juice
1 Part Grenadine Syrup
Pour Mezcal and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do not stir. Garnish with an orange wheel.
THE
MEZCAL
MELITA
4 Parts Joyas Mezcal
4 Parts Fresh Lime Juice
1 Part Agave Nectar
1 Part Vanilla Simple Syrup
5 Blueberries & 2 Raspberries
Combine berries and simple syrup in a shaker and muddle. Add the rest and serve on the rocks. Drop a blueberry in the glass for garnish.
SPICE
THE
BLOODY
MARIA
2 oz. Joyas Mezcal
5 oz. Tomato Juice
1 oz. Fresh Lime Juice
2 Teaspoons Worcestershire Sauce
Ground Pepper
Salted Rim
Combine all ingredients in a shaker except the ground pepper. Serve on the rocks in a tall glass with fresh ground pepper floating on top. Garnish with a celery stick.
THE
LIQUID
LIGHTENING
2 oz. Joyas Mezcal
2 oz. Fresh Lime
.75 oz. Agave Nectar
2-3 Slices of Cucumber
2-3 Slices of Serrano Pepper
Crushed Chili Pequin & Sugared Rim
Muddle cucumbers, limes and serranos in shaker. Add Mezcal and agave and serve on the rocks. Garnish with a sprig of cilantro.
THE
SPICY
LATINA
1.5 oz. Joyas Mezcal
.5 oz. Royal Cambier
.25 oz. St. Germain
.25 oz. Agave Nectar
1 oz. Fresh Lime Juice
1/4 Poblano Pepper Sliced & Muddled
Muddle poblano hard to release the juices. Add other ingredients and serve in a rocks glass. Garnish with a tall strip of poblano standing in the glass.
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