In honor of Cinco de Mayo, Camille Austin, ambassador for Montelobos Mezcal, offers up mezcal cocktail recipes inspired by various regions of Arizona.
Valley of the Sun (pictured)
“The sun, warrior that gives us food, surroundings, life and joy, also gave me this cocktail inspired by metro Phoenix, which also happens to double as the color of hope in the Mexican flag!”
1.25 part Montelobos Espadin Mezcal
.75 part Ancho Reyes Verde
½ peeled kiwi
.75 part fresh lime juice
.5 part simple syrup
2 dashes celery bitters
Pinch of salt
Method:
Muddle kiwi in a shaker, then combine all ingredients and shake well. Serve over fresh ice in a rocks glass or divide for a share size portion in two veladora glasses.
Glass: Rocks or veladora
Garnish: mint bouquet, kiwi wheels
Tonto Tropical
“Inspired by the endless fauna and colorful creatures in Arizona’s most special forest.”
1.25 part Montelobos Espadin Mezcal
.75 part Chinola Passionfruit Liqueur
.5 part fresh lime juice
.5 part ginger syrup
.75 part coconut water
Combine all ingredients and shake well. Strain over ice into a highball glass over crushed ice.
Glass: Highball or rocks
Garnish: Coconut chips and edible microflowers.
Monument Rita
“The rich, red sand of the Monument Desert is evoked in this delicious cocktail showcasing the desert’s signature cactus fruit.”
2 parts Mezcal Montelobos Espadin
.5 part cinnamon syrup
.75 part fresh lime juice
1 part prickly pear (tuna roja) puree
½ barspoon black chia seeds
Method:
Combine all ingredients and shake well. Serve over ice cubes in a rocks glass,
Glass: Rocks
Garnish: black chia seeds on top
Mojave Eclipse
“A delicious smoky combination of chile and turmeric, comparable only to the seductive dryness of the Mojave Desert!”
1 part Mezcal Montelobos Espadin
1 part Ancho Reyes
.5 part turmeric syrup
.75 part fresh lime juice
Method:
1 oz mango juice o puree
Combine all ingredients and shake well. Strain over fresh ice in a rocks glass.
Glass: Rocks
Garnish: half hibiscus salt rim, charred (optional) mango slice
