APPLE RITA
By Debra Argen, Luxury Experience
- .75oz Travis House Apple Pie Liqueur
- .25oz Grand Marnier
- 1oz Scorpion Mezcal Silver
- 1.5oz Lime Juice
- .5oz Agave nectar
- 1tsp Sweetened Condensed Milk
- Kosher Salt, Cinnamon, Sugar Rim
Rim Margarita glass with salt, cinnamon, sugar mixture. Shake all ingredients with ice and strain into chilled rimmed Margarita glass.
AWAKENED SPIRIT
By Jason Walsh, Cocktail Logic
- 1.5oz Scorpion Mezcal Silver
- .75oz Peach Eau de Vie
- .75oz Fresh Lemon Juice
- .25oz Blk Pepper infused simple syrup
- 1 Egg White
Combine all ingredients with 4 ice cubes. Shake VERY WELL to create foam, then strain and garnish with lemon twist and black ground pepper.
CLASSIC MEZCALRITA
- 1.5oz Scorpion Mezcal Silver
- 1oz Cointreau
- 1oz Fresh Lime Juice
- Rim Margarita glass with Salt.
Mix ingredients in shaker with ice, strain into rimmed Margarita glass.
COPA VERDE
By Dale DeGroff, King Cocktail
- 1/4 Avocado, ripe
- .5oz Lemon Juice
- .5oz Lime Juice
- .75oz Agave Syrup
- 2oz Scorpion Mezcal Silver
- Water to thin
Mix all ingredients with hand immersion blender-add Scorpion Silver and thin to taste with water- add ice and stir, pour into chilled glass.
DONAJI
Typical Mezcal cocktail from Oaxaca
- 1tsp Lime Juice
- 3oz Orange Juice
- 1.5oz Scorpion Mezcal Silver
- 1tsp Grenadine
- Rim cocktail glass with chili-salt.
Mix Orange, Lime and Mezcal with ice, pour into chilled glass, float 1 T. Grenadine and garnish with Orange slice.
EMPELLON
By Mathew Resler, Empellon NYC
- 1.75oz Scorpion Mezcal Anejo
- .75oz Carpano Antica Formula Sweet Vermouth
- .5oz Honey Syru
- Garnish with Star Anise or Orange slice
Shake with ice and strain into chilled cocktail glass.
FROZEN MEZCAL- AVOCADO
By Junior Merino, The Liquid Chef
- 1oz Agave Syrup
- 1/4 Avocado, ripe
- .75 Agwa Coco Leaf Liquor or Midori
- .5oz Cointreau
- 1.5oz Scorpion Mezcal Silver
- 1.5oz Lime Juice
- Rim tall glass with Cactus-Lemon Grass salt if available.
Place all ingredients in blender with one cup ice. Blend and pour into tall glass.
Garnish with lemon peel.
GRAND STINGER
By Alex Velez
- .5oz Scorpion Mezcal Anejo 5 Year
- .5oz Vodka
- .5oz Gin
- .5oz Hibiscus Syrup
- 4oz Lemon Juice
- Orange Flower Water
- Garnish with hibiscus flower if available.
Mix all ingredients in shaker with ice, strain into chilled cocktail glass and top with club soda.
JALAPENO STING
By Leo DeGroff
- 2 Pieces Jalapeno- size of a nickle- muddled
- .5oz Lime Juice, fresh
- .75oz Agave Syrup
- 2oz Scorpion Mezcal Silver
Shake well with ice and strain into chilled salt rimmed Martini glass.
MEXICAN MYSTIQUE
By Debra Argen, Luxury Experience
- 1oz Scorpion Mezcal Anejo 1 Year
- .5oz Xtabentum
- .5oz Kahlua
- 3.5oz Black Coffee
- 1.5oz Half & Half or Light Cream
- 6 dashes Fee Brothers West Indian
Orange Bitters
Mix all ingredients in large glass with ice. Shake and strain into chilled snifter glass. Top with sprinkle of cinnamon.
MEZCAL MAI TAI
By Jason Walsh, Mixologist
- 1oz Scorpion Mezcal Silver
- 1oz Atlantic Reserve Rum
- .25oz Orange Curaço
- .75oz Orgeat Almond Syrup
- .75oz Fresh Lime Juice
- Garnish with Crispy Mint Sprig and Orange Crab Twist
Mix all ingredients in large glass with ice. Shake and pour over new ice into glass. Add garnish.
OAXACA NIGHTS
By Esteban Ordonez, Yerba Buena Perry NYC
- 1.5oz Scorpion Mezcal Silver
- 1oz Fresh Pineapple Juice
- .75oz Fresh squeezed, strained Lemon Juice
- .75oz Simple Syrup
- 4 Cilantro Sprigs. (reserve one for garnish)
- 1tsp Hibiscus Syrup
Combine the pineapple juice, lemon juice, simple syrup and 3 cilantro sprigs in a cocktail shaker, fill with ice and shake vigorously for 7 seconds or until well chilled. Strain over a large ice cube in an old fashioned glass, float the hibiscus syrup over the cocktail and garnish with the remaining cilantro sprig.
PUTA DE MAYO
By Jill DeGroff
- 1.5oz Scorpion Mezcal Silver
- 4oz Cranberry Juice
- .25oz Lime Juice
- 2 Slices Mango, muddled
- Mint Leaves, muddled
Muddle mango and mint in bar glass, add juices and Mezcal, shake well with ice and pour into chilled Martini glass, garnish with sprig of mint.
SCORPION STINGER
By Dale DeGroff, King Cocktail
- 1oz Scorpion Mezcal Silver
- 1oz Kahlua Especial
- Rim glass with mixture of Chili and Dutch Cocoa unsweetened chocolate.
Shake ingredients with ice and strain into rimmed glass.
SPIRIT OF MEXICO
By Dori Bryant, Polished Palate
- 1.5oz Scorpion Mezcal Silver
- 2oz Passion Fruit Juice
- 1oz Pineapple Juice
- Lime Juice, Squeez
Shake with ice and strain into Martini glass or pour over rocks in Highball glass.
STUNG BY LOVE
By Debra Argen, Luxury Experience
- 1.5oz Scorpion Mezcal Silver
- 1.25oz Pineapple Juice, fresh squeezed
- .5oz Passion Fruit Juice
- .25oz Lime Juice, fresh squeezed
- .75oz Herb Infused Simple Sryup
- Garnish: Pineapple wedge and mint sprig
Shake all ingredients with ice and strain into chilled ice filled rocks glass.Herb infused simple syrup: in large saucepan add 1 cup water, 1 cup sugar, sprig of dill, rosemary, mint & oregano. Bring to boil and simmer to dissolve sugar. Let cool and store in glass jar until ready for use.
TUNATINI
By Julian Medina- Toloache NYC
- 2oz Scorpion Mezcal Silver
- 1oz Cointreau
- 1.5oz Prickly Pear Puree- or muddled
- Splash Lemon & Lime Juice
Half salt rim on Martini Glass. Shake ingredients with ice and strain into rimmed Martini glass.
ZENGO STINGER
By Claudia Maia, Modern Mexican Restaurants
- 2oz Scorpion Mezcal Silver
- 3 wheels Cucumber - muddled
- 1oz Sour Mix
- .5 Serrano Sour; muddle chili with sour mix,
strain
Rim glass with Sal de Gusano or Chili Piquin. Muddle cucumber and Serano chili with sour mix, and strain. Add Scorpion Mezcal and sour mix, shake with ice and strain into chilled cocktail glass. Garnish with lime wedge.
