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MEDICINE MAN

  • 4 cl Mezcal BAALCHE Espadin

  • 1 cl Dry Curaçao Pierre Ferrand

  • 1cl Aperol

  • 1 cl green lemon juice

  • 1 cl agave syrup

  • 5 gr of tagine

  • A few coriander leaves

  • Top with quinine water Bui

  • Dehydrated orange slice with Tajín

 

Combine the coriander leaves, Tajín, agave syrup and lime juice in a large glass and mix gently. Add ice, mezcal, curacao, aperol and mix again. Top with cold tonic water and garnish.

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COASTAL

  • 1 ounce BAALCHE Mezcal

  • 5 ounces of coconut water

 

Mix all the ingredients in the shaker. Serve with four ice cubes in a tall glass.

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DOVE

  • 2 ounces of Mezcal BAALCHE Espadín

  • grapefruit soda

  • Salt

  • Lemon juice

  • cubed ice

Rub the lemon on the edge of the glass to frost it on a plate with salt. Place 2 ice cubes in the glass of your choice and pour two ounces of BAALCHE, a little lemon juice and a pinch of salt, finally the grapefruit soda. Stir vigorously. Pour the cocktail into the glass and READY! 

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MAGICAL

  • 2 ounces of Mezcal BAALCHE 

  • 1 ½ ounces mandarin liqueur 

  • 1 ounce of natural syrup 

  • 2 ounces mandarin orange juice 

  • cubed ice

 

Blend all the ingredients: the mezcal, the mandarin liqueur, the natural syrup and the mandarin juice for 35 seconds. In the cocktail shaker, chill with cubed ice and shake vigorously. Serve and decorate with tangerine segments.

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SMOKY

  • A cucumber sliced or finely chopped (whatever fits in your hand)

  • 1 ounce of pisco

  • 1 ounce BAALCHE Mezcal

  • 1 ounce lemon juice

  • 1 ounce plain syrup

  • 1 egg white

  • Pinch of salt

  • Ice

  • Peychaud's Bitters Drops

 

In a shaker, place the cucumber, add the Pisco, your BAALCHE, the lemon juice, the syrup, the egg white, the salt and shake well. Add ice and shake again. Clever!

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CONVICTED

  • 4 cl BAALCHE Mezcal

  • 1 cl Strega

  • 1 cl of lemon juice

  • 6 cl watermelon juice with epazote

  • top ginger ale

  • Artisanal pink salt with cardamom

  • Slice of xoconostle

 

Combine the first 5 ingredients in a mixing glass with ice and stir until smooth. Place in a glass over ice. Cover the glass with the pink artisanal salt with cardamom and decorate with a slice of xoconostle.

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DAISY FLOWER

  • 1 ½ ounce BAALCHE Mezcal

  • ½ ounce orange liqueur

  • ½ ounce Triple Sec liqueur (distilled from orange peels)

  • Lemon juice

  • cubed ice

  • a pinch of sugar

 

Mix the ingredients in a cocktail shaker with three ice cubes and a teaspoon of sugar. Add the BAALCHE Mezcal, the Triple Sec liqueur and the lemon juice.

Cover the shaker and shake vigorously until you notice that the shaker frosts. Finally, serve the content in a Margarita glass or a similar one that you like the most, with the rim frosted with salt. You can serve it with a slice of yellow lemon.

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SAINT SABINA

  • 4 cl BAALCHE Mezcal fused with tobacco leaves

  • 1.5 cl Ancho kings

  • 1 cl of homemade shitake mushroom syrup

  • A few drops of Herbolaria aromatic bitters

  • grapefruit peel

  • dehydrated shiitake mushroom

 

Combine the BAALCHE Mezcal fused with tobacco leaves, the ancho reyes, the artisanal mushroom syrup and a few drops of herbal bitters, garnish with grapefruit peel and dehydrated shitake mushrooms.

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