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

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

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

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

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