Photos By:Lucianna McIntosh
Location:Mexico
From the truly acidic raicilla harvested in Jalisco to Oaxaca's smoky mezcals, we set out to explore the traditions and tastes of Mexico. We found agave at the heart of it all and a few recipes along the way.
1
Desert Pear-adise

This refreshing desert-inspired cocktail packs a slightly sweet and smoky punch.


INGREDIENTS 



  • 30 - 45 ml Blanco Tequila
  • 15 ml Mezcal
  • 30 ml Prickly Pear Syrup (see recipe below)
  • 1 Lime Quarter
  • 3 Mint Leaves
  • 2 Cucumber Discs
  • Pinch of Chipotle Powder
  • 90 ml Soda Water


Muddle the lime, mint, cucumber, and chipotle powder into a Rambler™ Cocktail Shaker, then add a scoop of ice, grilled prickly pear syrup, tequila, and mezcal. Now shake it like you mean it. Rim a Rambler® 295 ml Lowball Tumbler with chili-lime salt and fill it with ice before straining the contents of the shaker into the tumbler and top with soda water. For a desert-worthy garnish, attach a strawberry to a halved lime with a toothpick to resemble a fruiting nopal.


MIXOLOGIST:

David Topel

2
CAFÉ CON PIQUÉTE

Whether it’s hot in the morning or iced in the afternoon, this drink packs a smoky and energizing punch.


INGREDIENTS

  • 1¼ oz. Mezcal
  • 2 oz. Cold Brew Coffee
  • ½ oz. Piloncillo syrup*
  • ¼ oz. Dry Curaçao
  • ¼ oz. Falernum
  • 3 Dashes Angostura Bitters



Served Cold: Shake all ingredients together in a Rambler™ Cocktail Shaker and serve in a Rambler® 10 oz. Lowball over ice.


Served Hot: Swap the cold brew for 5 ounces of hot coffee and stir in all ingredients in a Rambler® 10 oz. Mug.


*Can substitute for brown sugar syrup (made with 1.5 parts brown sugar to 1 part water).


MIXOLOGIST:

Enrique Sanchez

3
RAICILLA-LATER

Sweet citrus meets raicilla’s floral overtones to create a drink that’s bright and fresh – much like its place of origin: the coastal town of Sayulita.


INGREDIENTS
 

  • 1½ oz. Raicilla de Una
  • 1 oz. Fresh Orange Juice
  • ½ oz. Fresh Pineapple Juice
  • ½ oz. Fresh Ginger Juice*
  • ½ oz. Lemon Juice
  • Sparkling Water
  • Tajín® Clásico Seasoning


*Can substitute with pre-made ginger wellness shots found in most juice sections of grocery stores.


Prepare a Rambler® 10 oz. Lowball with a Tajín rim and fill with ice. Set aside. Combine the Raicilla and fresh citrus juices in a Rambler™ 20 oz. Cocktail Shaker filled halfway with ice. Shake and strain into the Lowball. Top with a splash of sparkling water and garnish with orange slice and lemon wedge.


MIXOLOGIST:

Raicilla de Una


4
OAXACAN VIEUX CARRÉ

A Mexican take on a New Orleans classic. As a blend of some of Mexico’s best flavors — tequila and mezcal — this was made for post-hike sunsets and evenings around the fire.


INGREDIENTS
 

  • 1 oz. Tequila Blanco
  • 1 oz. Mezcal Espadín
  • 1 oz. Cocchi Americano
  • 1/4 oz. Amaro
  • Grapefruit
  • Peychaud’s Bitters


In a Rambler® 20 oz. Tumbler, stir the tequila, mezcal, Cocchi Americano, and amaro together for around 8 seconds. Pour into a Rambler® 10 oz. Lowball over a large cocktail ice cube. Finish the cocktail by expressing oil from a grapefruit skin by peeling it above the drink. Then add 6 dashes of Peychaud’s Bitters over the large ice cube.


MIXOLOGIST:

Enrique Sanchez

5
PONCHE DE ATOTONILCO

Honor the tradition of Atotonilco’s family-owned tequila producers with a warm and aromatic punch. Made for sharing at chilly outdoor festivities. 


INGREDIENTS
 

  • 1½ oz. 7 Leguas Reposado
  • 1 Bottle of Red Wine (Cab or Merlot)
  • 5 Cloves
  • 2 Cinnamon Sticks
  • 1 Pineapple Skin
  • 2 Apples Sliced
  • Dehydrated Orange Wheel


Ponche Wine:


Combine the bottle of red wine, cloves, cinnamon sticks, pineapple skin, and apple slices in a pot and bring it to a boil. Let this simmer for 30 minutes on low heat.


Ponche de Atotonilco:


In a Rambler® 10 oz. Wine Tumbler, combine together 5 ounces of the hot spiced wine and tequila. Garnish the rim with a dehydrated orange wheel.


MIXOLOGIST:

Enrique Sanchez