Fresh Watermelon Margarita 
Summertime is fun, right!  
Well, here's how to really enjoy it! 


Find a really ripe 
watermelon and 
cut it into 3/4" cubes, 
remove the seeds, 
place in freezer bags 
and then freeze. 
(Don't crowd the bag - 
you won't want those cubes stuck 
together in a big lump)
To make four margaritas:
Go to the garden and pick 
four - 1 inch sprigs of 
fresh mint plus 2 leaves.

Get out the blender, 
Toss in the 2 mint leaves.

Squeeze in the juice 
of 1 medium lemon 
and maybe half a lime 
if you have one.
Pour in 4 ounces of Mescal 
and 3/4 ounce of Grand Marnier.

Put in a HEAPING handful of those 
frozen watermelon cubes 
(no ice to dilute the drink)
 and blend. 

Now, I hope you have cool 
looking martini glasses...

Pour from the blender filling 
the glasses almost to the top.

Garnish with a mint sprig and enjoy.





Smokin Margarita  


Your favorite Margarita
recipe using Silver Tequila, 
fresh squeezed lime juice and 
Grand Marnier on the rocks 
in a salt-rimmed glass. 
Stir. 
To finish add a TWO tablespoon 
floater of Mezcal . 
  

Mezcal Martini  

Using only your favorite Mezcal 
in a martini shaker 
with big cubes of ice, 
shake briskly and pour 
into a chilled 
martini glass with 
two jalapeno-stuffed olives. 
 

Mezcal Margarita  

This is a light and 
refreshing cocktail 
that can be made in 
good-size quantities 
for easy serving.  
Mix together; 
2 cups lime juice, 
1 cup water and 1 cup sugar. 
Stir in 9 ounces Mezcal, 
1 tablespoon plus 
1 teaspoon bitters. 
Serve over ice.  



Parrot

1 shot Mezcal 
3 cubes of ice 
Fill with grapefruit soda, 
garnish with slice of orange, 
serve in rocks glass. 



Oaxaca Cocktail

¾ shot of Mezcal 
1 shot of fresh pineapple juice 
1 tsp. of syrup 
1 tsp. of lemon juice 
½ cup of crushed ice 
Mix in blender, 
coat the rim of a champagne glass 
with salt, pour in champagne glass, 
garnish with a cherry.




Mexican Volcano

1 oz Mezcal, 
1/2 oz white rum, 
1/4 oz Cointreau, 
lime juice, lime twist. 
Shake and serve 
in a cocktail glass 
and garnish with the twist.


Bloody Mez   

2 ounces Mezcale, 
8 ounces tomato juice, 
To taste:  
Tabasco sauce, celery salt, 
pepper, worsteshire sauce, 
squeeze of lime. 
Garnish with a wedge of lemon. 


Oaxacan Sunset 

4 ounces Mezcal, 
3ounces Prickly Pear Juice
(the black-seeded red fruit that 
grows on many varietys 
of the Opuntia cactus),
1 ounce fresh lime juice. 
Shake well with 3/4 cup cracked ice. 
Serve with a lime peel. 



Sangria de Cristo

12-14 oz. glass. 
Fill with ice. 
Add 1/2 oz. Brandy 
and good Cabernet 
to within 1 1/2 inch from top. 
Add juice of 1/2 lime 
and a wedge of lemon.
Fill with orange juice, 
splash of 7UP and stir. 
Float your favorite Mezcal 
and garnish with lemon, 
lime or orange. 

Bat

1½ shots of  Mezcal 
4 shots of sangria 
Serve with ice cubes. 


Silk Stockings


½ shot of Mezcal 
1/3 shot of grenadine 
1¾ shot evaporated milk 
2 ice cubes 
Mix in blender, serve in glass, 
sprinkle with cinnamon 
and garnish with a cherry


Xochiti Cocktail


½ shot of Mezcal 
½ shot of sugar syrup 
¼ shot of orange liqueur 
½ shot of lemon juice 
¼ cup shaved ice 
Shake with chopped ice, 
serve in a salt-rimmed glass.


Huatulco


1 shot of Mezcal 
1 shot of coconut extract 
¼ shot sugar syrup 
Crushed ice 
Mix and serve in glass. 

Beverage Index

Main Page