Cocktails

The precise origins and ingredients of the first cocktail may still be debated, but the current popularity and appreciation of cocktails is undeniable. Whilst we strongly advocate trying to sip mezcal neat to fully appreciate the incredible spectrum of flavours, we appreciate the important role that skilled bartenders, and the cocktails they create, play in introducing people to mezcal. We are also convinced that mezcal adds character and intrigue to many cocktails, including some favoured classics. Below is a selection of cocktails we have developed with James Hicklin to aid your introduction to mezcal.

STIGIBEU! - The Zapotec toast meaning “to your health, the health of your friends and Mother Earth.”

Zapotec Cobbler

Ingredients:

  • 50ml Corte Vetusto Mezcal Espadin
  • 15ml Fino Sherry
  • 1 x thick wedge of grapefruit
  • 2 x thick wedges of lime
  • 4 x fresh basil leaves
  • 10ml cinnamon sugar
  • Soda

Method:

Half-fill a wine glass with crushed ice. Cut the grapefruit and lime wedges into thirds, squeeze over the crushed ice and place into the glass. Tear the basil leaves into thirds and place into the glass. Fill the rest of the glass with crushed ice and add the remaining ingredients, adding the Vetusto Espadin last. Gently churn and top with soda.

 

Don Martinez

Ingredients:

  • 40ml Corte Vetusto Mezcal Espadin
  • 25ml La Quintinye Vermouth Royal Rouge
  • 15ml Grand Marnier
  • 10ml Ancho Reyes Ancho Chile Liqueur
  • 2 x dashes chipotle bitters (chocolate bitters can be used as an alternative)
  • 1 x Orange (for garnish)

 Method:

Add all ingredients into a mixing glass, stir over cubed ice until the drink is balanced. Pour into a chilled Coupe and garnish with an orange twist.

 

Tommy’s Vetusto Margarita

Ingredients:

  • 50ml Corte Vetusto Mezcal Espadin
  • 25ml fresh lime juice
  • 10ml agave nectar
  • 1 x lime (for garnish)

 Method:

Add all ingredients into a shaker and load fully with cubed ice. Shake hard until the outer shaker is covered in frost. Strain over cubed ice into a rocks glass and garnish with lime.

Bartender’s note: A Tommy's margarita is a Tequila classic. This is a beautiful twist. I prefer to single strain, but you can double strain to achieve a smoother texture.

 

CV&T

Ingredients:

  • 50ml Corte Vetusto Mezcal Espadin
  • 200ml Fever Tree tonic
  • Pink Grapefruit (for garnish)

 Method:

Fill a Collins glass with cubed ice and stir until chilled. Dispense of any water in the glass. Pour the Vetusto Espadin over the ice and fill the glass with tonic. Garnish with a pink grapefruit wedge.