
FOOD AND BEVERAGE
THE SPIRITS OF MEXICO: 5 AGAVE–BASED COCKTAILS
5 min read
FOOD AND BEVERAGE
THE SPIRITS OF MEXICO: 5 AGAVE–BASED COCKTAILS
5 min read


Rambler® 295 ML Stackable Lowball
Shop NowThis 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:


Rambler® 295 ML Stackable Lowball
Shop NowWhether 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
- TajÃn® 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 TajÃn rim and fill with ice. Set aside. Combine the Raicilla and fresh citrus juices in a Ramblerâ„¢ 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:


Rambler® 295 ML Stackable Lowball
Shop NowA 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 EspadÃn
- 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


Rambler® 295 ML Wine Tumbler
Shop NowHonor 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