Cocktails by Grand Mezcal La Escondida
Mezcal has much to offer today’s world. The flexibility and complexity of this spirit has taken classic cocktails and even some food dishes to higher levels. We have chosen 4 cocktails that we think will simply blow your mind.
LA ESCONDIDA MARGARITA
Grand Mezcal version of the classic Margarita
INGREDIENTS
5cl La Escondida
2,5cl Cointreau
2,5cl fresh lime juice
GARNISH
Sea salt
Lime wedge
MATERIALS
Shaker
Jigger
Cocktail strainer
Coupette glass
PREPARATION
Add the mezcal, Cointreau, and lime juice to a shaker with lots of ice. Shake for approximately 15 seconds and strain into serving glass rim with salt. Add the lime wedge to the glass.
END RESULT
Sour, fresh, and aromatic with the subtle smoky notes of La Escondida, the perfect Margarita is the perfect drink to enjoy at any time of the day.
MEGRONI
Grand Mezcal version of the classic Campari and White Martini cocktail
INGREDIENTS
2cl La Escondida
2cl Campari
2cl Sweet vermouth
1 tbsp orange juice
1 tablespoon fresh lime juice
1 dash orange bitters
ice cubes
GARNISH
Lemon and orange zests
MATERIALS
Mixing glass
Mixing spoon
Whisky glass
PREPARATION
In a mixing glass, add the ice cubes and a few drops of orange bitter to flavour them. Get rid of excess water. Add the three spirits, orange juice and lime juice and stir with the stirring spoon. Poor in a whisky glass. Garnish with the remaining zests.
END RESULT
At first, the cocktail might seem a bit dry but the overall softness slowly takes the upper hand, removing any aggressiveness.
ESCONDIDA MULE
Unquestionably the best summer cocktail
INGREDIENTS
4cl La Escondida
2cl lime juice
Ginger beer
Small to medium-sized ice cubes
GARNISH
2 cucumber slices
blueberries
MATERIAL
Mixing glass
Mixing spoon
Shaker
Cocktail strainer
Serve in a copper mug
(though a regular glass
will do just fine
PREPARATION
In a shaker, add lime juice, Grand Mezcal and sugar syrup. Shake with ice cubes to cool the mix. Pour in a glass filled with crushed ice using a strainer. Finish up by adding ginger beer while gently stirring with a mixing spoon. Garnish with cucumber slices and a few blueberries.
END RESULT
You'll sip a punchy yet fresh cocktail to soothe your senses during hot summer days. The above are just the basics to get you started but be creative! Try shaking with a red berry purée, add some fresh mint and create your own bespoke Escondida Mule. Don't forget to invite us when you've mastered your own recipe!
DARIO
A refreshed take on the classic Paloma
INGREDIENTS
4cl La Escondida
1cl cassis syrup
1 tbsp fresh lemon juice
4-5 frozen blueberries
Grapefruit soda
GARNISH
Pomegranate seeds
Black pepper
Thin lemon slices
MATERIAL
Shaker
Cocktail strainer
Stirring spoon
Tall rocks glass or tumbler
PREPARATION
Add the mezcal, cassis syrup, lemon juice and blueberries to a shaker with lots of ice. Shake for approximately 10 seconds and strain into serving glass with fresh ice cubes. Add the pomegranate seeds and top up with grapefruit soda. Finally crack a very small amount of black pepper and garnish with lemon slices.
END RESULT
Fruity, aromatic and colourful, the Dario is a great cocktail to enjoy the more subtle notes of La Escondida and its pairing affinity with dark berries.
JAMAICA ESCONDIDA
Hibiscus and agave margarita.
In Mexico, hibiscus flowers
are called flores de Jamaica.
Some shops sell
also them as dried bissap flowers.
COCKTAIL INGREDIENTS
4cl La Escondida
4cl Hibiscus-agave nectar
3cl fresh-pressed lime juice
1 tsp finely-ground cane sugar
Medium-sized ice cubes
GARNISH
Lime wedge
MATERIAL
Shaker
Cocktail strainer
Rocks glass
TO MAKE THE HIBISCUS NECTAR
1. Bring 1L of water to a boil.
2. Remove from heat and add 40g of dried hibiscus flowers
3. Stir in 180ml of agave nectar
4. Let steep with a lid for 1h
5. Strain out the flowers, bottle and refrigerate
TO MAKE HABANERO SALT
1. Finely chop 1 medium-sized habanero pepper
2. Mix with 150g of coarse sea salt
3. Spread the mixture out on an oven pan lined with wax paper
4. Bake at 120C for 1h, regularly breaking down and spreading any clumps that form
5. Once completely cooked through, finely grind the mixture in a spice grinder or with a mortar and pestle.
PREPARATION
Prepare a rocks glass with a salted rim: use a lime wedge to moisten the glass rim and press upside down on a plate with the habanero salt. Then, add the mezcal, lime juice, hibiscus flower nectar and cane sugar to a shaker with 5-6 ice cubes and shake vigorously for 10-15 seconds. Strain into the rocks glass over fresh ice cubes. Serve with a straw and a lime wedge on the rim.
END RESULT
The hibiscus flower nectar pleasantly elevates La Escondida's subtle smoke flavor, then backed up by the habanero salt. Floral, full-flavoured and pleasantly tart, this margarita is a joy to sip and enjoy as the different components mix and trade prominence.
DRINK IT NEAT
In Mexico, People drink Mezcal at any time of the day or night. We recommend that you take your time and savor the fruity aromas that will slowly make their way into your nose. Then sip it slowly and let its delicious and long smoky flavor invade your mouth.
THE PERFECT WAY TO ENJOY THIS LEGENDARY MEZCAL IS RESPONSIBLY @2020 LA ESCONDIDA. THE MERMAID LOGO IS TRADEMARK. HANDCRAFTED IN MEXICO. ONLY SHARE WITH THOSE OF LEGAL DRINKING AGE. FOR MORE INFORMATION ON ALCOHOL RESPONSIBILITY VISIT RESPONSIBLEDRINKING.ORG AND RESPONSIBILITY.ORG