One of the most difficult things for me to deal with when returning home from a trip is trying to recreate all the creative cocktails I’ve tried at various resorts. And no spirit causes me more problems than my favorite: mezcal. I don’t know if it’s the water in my ice, air in my kitchen, or the angle of my pours, but I am never able to replicate the many styles of margaritas, palomas, and signature gems that have been concocted by some of the most brilliant mixologists in the Caribbean and Mexico.
But I’d be a fool to stop trying, especially with Cinco de Mayo upon us. This year, instead of trying to master the Mezcalita from Banyan Tree Mayakoba or any of my favorites from the JW Marriott Cancun, I turned to the creative minds from four of my top spirits choices—Tequila Bribón, Mezcal Gracias a Dios, Próspero Tequila, and Tequila Cenote—for their picks that we can all try at home. After all, you can’t ruin something you haven’t tried anywhere else.
Mezcal Mule
Ingredients:
- 2 oz Gracias a Dios Mezcal Espadín
- 1 oz Lemon juice
- 0.75 oz Agave syrup
- 0.75 oz Ginger juice
How to Make It:
Combine ingredients, stir, and top with ginger beer.
Oaxacan Hemmingway
Ingredients:
- 2 oz Gracias a Dios Mezcal Espadin Joven
- 1 oz Grapefruit juice
- 0.25 oz Maraschino liqueur
- 0.25oz Simple syrup
- 2 Slices fresh jalapeno
How to Make It:
Combine all ingredients in a shaker with ice. Shake to combine and chill. Double strain into highball glass over fresh ice. Garnish with a grapefruit slice.
Pineapple Playa
Ingredients:
- 1.25 oz Bribón Blanco Tequila
- 0.5 oz Bauchant Orange Liqueur
- 2 oz Fresh pineapple puree
- 0.5 oz Lime juice
- 1 tsp Mango puree real
- 1 oz Soda water
How to Make It:
Combine all ingredients except soda water in a shaker with ice. Shake to combine. Pour entire shaker contents into highball or rocks glass, top with soda water and ice. Garnish with slice of pineapple.
Jalapeno Avocado Margarita
Ingredients:
- 4 oz Tequila Bribón Blanco
- 2 oz Agave nectar (cut 50/50 with water)
- 2 oz Fresh squeezed lime juice
- 1/2 Avocado, peeled and mashed
- 2 Slices jalapeño
- Lime wheels, for garnish
- 1 Cup ice, plus extra for serving
How to Make It:
Fill two rocks glasses with ice. Set aside. Place ripe avocado and jalapeno slices in a cocktail shaker. Muddle ingredients until they’re thoroughly mashed. Add remaining ingredients to the cocktail shaker and shake vigorously. Strain into the two rocks glasses. Garnish with the remaining lime wheels.
The One
Ingredients:
- 2 oz Próspero Reposado
- 1 oz Rose cordial
- 0.75 oz Lime juice
- 1.5 oz Tonic water
- 1.5 oz Club soda
How to Make It:
Combine Próspero Reposado, rose cordial, and lime juice in a rocks glass. Fill the glass with ice and top with the tonic and club soda. Garnish with a lime wheel and a small rose.
French Marg
Ingredients:
- 1 oz Próspero Blanco
- 1 oz Chambord
- 2 oz Grapefruit juice
How to Make It:
Combine all ingredients into a shaker. Add ice and shake vigorously for about 10 seconds, or until the shaker is cold. Pour into a martini glass.
Mood Up Spritz
Ingredients:
- 1 oz Próspero Reposado
- 1 oz Hibiscus tea
- 0.6 oz Raspberry syrup
- Blood orange bitters
- Kefir water
How to Make It:
Pour each ingredient into a wine glass, with each ingredient building on the next. Stir drink two times and then garnish with two slices of blood orange, a sprig of rosemary, and a raspberry. Top with the bitters and kefir water.
Olé Chamoy
Ingredients:
- 1 oz Stoli Chamoy
- 1 oz Cenote Blanco
- Jarrito’s Grapefruit Soda
- Tajin
How to Make It:
Rim a collins glass with tajin. Add Stoli Chamoy and Cenote Blanco Tequila, fill with ice, top with Jarritos Grapefruit Soda, and finish with a grapefruit wedge.
Bingo, Mango
Ingredients:
- 1 oz Stoli Chamoy
- 1 oz Cenote Reposado
- 0.75 oz Lime juice
- 0.75 oz Mango puree
- Tamarind for garnish
How to Make It:
Add Stoli Chamoy, Cenote Reposado, mango puree, and lime juice to a cocktail shaker and shake until chilled. Pour into rocks glass over fresh ice. Garnish with Tamarind/Chamoy powder straw.
