RECIPE: Rosemary, Apple Cider Margarita

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Rosemary, Apple Cider Margarita

This cocktail screams winter. It has the hearty rosemary, herbaceous notes carried by the sweetness in the apple, and finally balanced by the smokey, sexiness of Mezcal Amarás. You can make this in large batches, like a large batch of punch for a party, or make as single serve cocktails. ¡ Salud !

Ingredients:

• 2 ounces Mezcal Amarás

• 4 ounces unfiltered apple cider

• 1/2 ounce fresh squeezed lime juice

• 1/4 ounce simple syrup

• Dash of bitters, (Peychaud’s)

• 1 sprig fresh rosemary, charred on the comal

Method:

1. In a cocktail stirring glass combine all the liquid ingredients with ice.

2. On a preheated comal, toast the rosemary sprig until it smokes and becomes fragrant. Place it immediately in the cocktail stirring glass.

3. Stir the mixture and pour into a cocktail glass. Use the sprig as a garnish and stir stick.

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RECIPE: Margarita de Jamaica / Hibiscus Margarita

Agua de Jamaica is the lemonade of Mexico. The pitcher is prepared daily and is a tangy thirst quencher that graces kitchen counters across the country. The tea is made from dried Hibiscus flowers and sugar to taste.

Now, let’s elevate this a couple notches with booze.

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This version is your classic Margarita but with the addition of Jamaica syrup instead of agave nectar, which adds a tangy, floral, richness. Rimmed with Poctli’s comal roasted, Sal de Jamaica, this cocktail is an elegant pre-dinner surprise that will have your guests obsessing over the color and unique texture of the jamaica.

Ingredients:

• 2 ounces Mezcal or Tequila

• 1.5 ounces Hibiscus syrup (see below)

• 1 ounce lime juice

• Salt for the rim

• Lime slice garnish

• Seltzer water

Method:

1. Make the Hibiscus syrup by boiling 1/4 cup of dried jamaica blossoms in 1 cup of water with 1/4 cup of sugar. Simmer on medium-low heat until reduced to a thin syrup, roughly 10-15 minutes. Strain out the blossoms and cool to room temperature.

2. Combine mezcal, jamaica, lime juice in a shaker with ice. Shake until a thick foam appears on the top of the surface.

3. Dip the glasses into lime juice and then into the salt.

4. Pour the mixture into a glass with crushed ice and top with a splash of seltzer water. Garish and enjoy!
   

RECIPE: Cucumber Mezcal Margarita

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Cucumber Mezcal Margarita

When I think of a refreshing cocktail, I immediately think of cucumbers, lemon, ice. Native to India, cucumbers were brought to New Spain post-conquest. This Old World squash is high in moisture and I prefer the English variety for cocktails as the sugar content tends to be higher, meaning a sweeter cocktail without additives. Leave the skin on the cucumber, it will add a lovely green hue to the drink.

Serves 2

Ingredients:

• 5 inch piece of English cucumber, cut into cubes

• 3 ounces lime juice

• 1.5 ounces lemon juice

• 1.5 ounces agave nectar

• 4 ounces Casamigos Mezcal

• 10 Chili pequin or 3 chili de arbol toasted on a comal until fragrant OR Poctli Sal De Muchos Chiles

• crushed ice

Method:

1. Add the cucumber, lime juice, lemon juice, and agave nectar to a blender and blend thoroughly for 3 minutes. Strain the mixture through a fine mesh strainer.

2. Pour the mezcal and cucumber mixture into a shaker and shake.

3. Squeeze lime juice onto a plate, dip the glass rim into the lime juice and then the chili powder to rim the edge.

4. Add crushed ice to the glass and pour the cucumber mixture over and serve. Garish with another slice of cucumber.