With jalapeño, tamarind, pineapple and other fruits, these are the mezcal cocktail recipes you can prepare for this September 15 and celebrate the national holidays as it should be.
1.- Mezcal with grapefruit
Ingredients:
– 2 shots of 9 Reinos mezcal
– ½ cup grapefruit juice preferably natural
– 1 tablespoon of syrup
– 1 jalapeño in strips
– 8 small branches of cilantro
– ½ cup quina water
Preparation:
1.- Add to your shaker or cocktail shaker some ice, mezcal, grapefruit juice, syrup, jalapeño and cilantro.
Shake vigorously and serve in glasses. Add a little ice and quina water to each one.
Ready, enjoy.
2.- Mezcal with cucumber
Ingredients:
– 3 cucumbers cut into thin slices.
– 3 shots of 9 Reinos mezcal
– 3 shots of lime juice
– Ginger Ale
– Mineral water
– Crushed ice to taste
Preparation:
1.- Pour the mezcal, a little lemon juice, mineral water and ginger ale in a shaker. Stir a little.
2.- Add ice to taste.
3.- Serve in a glass and decorate with cucumber slices.
4.- Enjoy.
3.- Mezcal apiñado
Ingredients:
– 4 shots of 9 Reinos mezcal
– 2 cups of pineapple juice
– 2 cups of mineral water
– 1 serrano pepper split in half
– ½ cup cilantro leaves
– 2 tablespoons of worm salt
– 2 squeezed lemons
– 1 cup pineapple triangles
Preparation:
1.- Frost the glasses with the lime juice and worm salt.
In a cocktail shaker, mix the mezcal with the serrano pepper, cilantro and pineapple juice.
Add ice and shake.
Serve in glasses with more ice and finish with the mineral water.
Garnish using the pineapple triangles.
4.- Pineapple-mango Mezcal
Ingredients:
– 200 ml pineapple juice
– 15 ml of 9 Reinos mezcal
– 15 ml rosemary syrup
– 2 tablespoons ataulfo mango, chopped
– 1 cup crushed ice
– Piquín chili
– Pineapple triangles for garnish
Rosemary syrup
– ½ cup water
– 2 tablespoons sugar
– 2 sprigs of fresh rosemary
Preparation of the rosemary syrup
1.- Heat the water in a pot.
2.- When it starts to boil, add the sugar, dissolve well and add the rosemary sprigs.
Let stand for 10 minutes and set aside.
Preparation of the cocktail:
1.- In the blender add ½ cup of ice, pineapple juice, rosemary syrup and mezcal.
2.- Grind in pauses to give more texture to your drink.
3.- In a glass add the chopped mango and the remaining crushed ice.
Pour the mixture and garnish with piquín chili and pineapple triangles.
5.- Mezcal with tamarind and serrano pepper.
Ingredients:
– 2 oz of 9 Reinos mezcal
– 2 tablespoons of tamarind pulp
– 1 pinch of worm salt
– Slices to taste of serrano pepper.
Preparation:
1.- Frost the rim of a glass with salt and lime.
2.- Add ice and then the tamarind pulp.
3.- Pour the mezcal and mix to integrate all ingredients.
Garnish with the serrano pepper.
