Mezcal at the bar.
Original house recipes. Quantities per drink.
Campo Abierto
- 45 ml joven mezcal
- 60 ml grapefruit juice
- 15 ml lime juice
- 10 ml agave syrup
- Pinch of salt · sparkling water
Shake the first four with ice, pour into a tall glass and top with sparkling water.
Raíz Amarga
- 30 ml joven mezcal
- 30 ml red Italian bitter
- 30 ml sweet vermouth
- Orange peel
Stir with ice, strain over one large cube and express the orange peel.
Barro Verde
- 45 ml joven mezcal
- 3 cucumber slices
- 20 ml lime juice
- 15 ml simple syrup
Muddle the cucumber, shake with the rest and ice, then double-strain into a chilled coupe.
Piña al Comal
- 45 ml joven mezcal
- 45 ml grilled pineapple juice
- 20 ml lime juice
- 10 ml agave syrup
Char pineapple slices on a comal, blend and strain. Shake everything with ice and serve over ice in a short glass.
Jamaica Seca
- 45 ml joven mezcal
- 60 ml cold hibiscus infusion
- 15 ml lime juice
- 10 ml simple syrup
- Sparkling water
Shake without the sparkling water, pour into a tall glass with ice and top up.
Piloncillo Old Fashioned
- 60 ml reposado mezcal
- 7.5 ml piloncillo-cinnamon syrup
- 2 dashes aromatic bitters
- Orange peel
Stir with ice for 30 seconds, strain over one large cube and express the peel.
Tamarindo Sour
- 45 ml joven mezcal
- 30 ml tamarind pulp
- 15 ml lime juice
- 10 ml simple syrup
- Egg white (optional)
Dry-shake first if using egg white, then shake with ice. Strain over ice in a short glass.
Humo y Café
- 40 ml reposado mezcal
- 30 ml chilled espresso
- 15 ml coffee liqueur
- 5 ml piloncillo syrup
Shake hard with ice and double-strain into a chilled coupe.
For adults of legal drinking age. Drink responsibly.