Mixology

Bespoke Cocktails

MARTINEZ PICANTE

  • 2.0 oz. Mexigin
  • 1.0 oz. bodegas lustau sweet vermouth
  • 2 bar spoons luxardo maraschino liqueur
  • 2 dashes angostura bitters

**Stir ingredients with ice and strain into a chilled cocktail glass. Express an orange peel over the drink and discard. Garnish with a floating chile slice.

the PINK GIN FIZZ

  • 2.0 oz. Mexigin
  • 1.0 oz. 2:1 grenadine syrup
  • 0.5 oz. lemon juice
  • 0.5 oz. lime
  • 0.5 oz. heavy cream
  • 1 egg white
  • 3 dashes peychaud’s bitters
  • Absinthe (rinse)
  • Soda water (fizz)

**Dry shake the gin, grenadine, bitters, lemon and lime with the egg white. Add the heavy cream, ice and shake really well. Add 2.0 oz soda water to the bottom of an absinthe rinsed Collins glass. Strain the mixture over the soda from a great enough height to create the coveted ‘fizz’. Serve with a straw.

the OAXACAN LAWN DART

  • 1.5 oz. Mexigin
  • 0.5 oz. don Julio Blanco tequila
  • 0.5 oz. green chartreuse
  • 0.5 oz. agave syrup
  • 0.75 oz. limejuice
  • 2 slices green bell pepper

**In a small mixing tin muddle the bell pepper with the lime and agave. Add the spirits and shake well with ice. Double strain into a chilled coupe. Garnish with a dehydrated lime wheel and a fresh herb bouquet.

el VIEJO

  • 2.0 oz. Mexigin
  • 1 bar spoon agave syrup
  • 3 dashes angostura bitters
  • 2 dashes bittermen’s molé bitters
  • illegal mezcal joven (rinse)

**Build all ingredients over a large format cube in a mezcal rinsed double rocks glass. Stir to dilute, chill and integrate. Garnish with a lemon and orange peel arranged like rabbit ears.

BALAYAGE

  • 2.0 oz. Mexigin
  • 0.5 oz. 3:1 honey syrup
  • 0.5 oz. 3:1 honey syrup
  • 1.0 oz. limejuice
  • 3 chunks pineapple
  • 5-6 dashes angostura bitters (garnish)

**In a small mixing tin muddle the pineapple with syrups and limejuice. Add Mexigin and shake with ice. Strain over fresh crushed ice in a pilsner style glass. Insert two straws. Layer angostura bitters on the top of the drink before crowning with more crushed ice. Garnish with a sprig of mint and freshly grated nutmeg.