Mexican Mixology captures the essence of Mexico through its iconic ingredients like chili, tequila, and mezcal in our inspired editorial. Did you know Mexico is one of the world’s largest exporters of cauliflower? Pairing it with Mexican flair has gained immense global popularity. Join us as we introduce papaya and the traditional rice-based horchata to elevate your drinks to a new dimension.

Tommy’s Margarita

  • 2 oz blanco tequila
  • 1 oz lime juice
  • .5 oz agave syrup

Preparation method: Shake and strain
Glassware: Rocks glass
Garnish: Dried lime

Shelby’s Margarita

  • 1.5 oz mezcal
  • .75 oz lime juice
  • .33 oz Tio Pepe Fino Sherry
  • .33 oz agave syrup
  • .75 oz cauliflower-grape puree

Preparation method: Stir
Glassware: Old fashioned glass
Garnish: Cauliflower leaf

For the Cauliflower-Grape Puree:

  • 5 cauliflower florets
  • 7 oz hot-boiled cauliflower infusion
  • 10 grapes
  • 1 bar spoon grated nutmeg
  • 7 oz granulated sugar
  • 1 bar spoon citric acid
  • 1 bar spoon tartaric acid

Boil the cauliflower in water, then lightly salt. Once cooked, set aside 7 oz of the infusion and blend it in a mixer with other ingredients. Blend for a minute and let it rest for 30 minutes.

Nino

  • 1  oz pepper mix
  • 1.5  oz tomato juice
  • 8 dashes Worcestershire sauce
  • .5 oz Spanish olive brine
  • .13 oz lime juice
  • .13 oz demerara syrup
  • 1.5 oz pilsner

Preparation method: Throwing
Glassware: Coupe glass
Garnish: Dust of nacho and smoked paprika

Pepper Mix:

  • 4 garlic cloves
  • 2 oz olive oil
  • 1 oz Malbec wine
  • 1 oz oloroso sherry
  • 1 oz Tio Pepe Sherry
  • 1 oz PX Sherry
  • 1 oz Worcestershire sauce
  • 1 bar spoon fig balsamic
  • 3.5 oz pickled chili peppers
  • 2.5 oz wine vinegar
  • .5 oz pickled chili pepper brine
  • 2 oz garlic-infused olive oil
  • .5 oz demerara syrup
  • 8 oz tomato juice

Preparation:

Sauté finely chopped garlic in olive oil until golden (don’t burn). Drain the garlic from the oil and set the oil aside.

Combine all ingredients except the acids, salt, and silicate in a blender and blend on high for 2 minutes. Strain through a fine mesh sieve and bottle.

Juilipío

  • 1.5 oz blanco tequila
  • 1.3 oz papaya-jasmine cordial
  • .5 oz yellow grapefruit juice
  • .33oz lime juice
  • 4 dashes orange bitters
  • Top with soda

Preparation method: Throwing & top up
Glassware: Highball glass
Garnish: Edible flower

Papaya-Jasmine Cordial:

  • 25 oz simple syrup
  • 10 oz pickled papaya infusion
  • Zest of 2 lemons
  • 1 oz jasmine tea
  • 5 drops mandarin essence
  • .33 oz citric acid
  • .25 oz lactic acid
  • .13 oz tartaric acid
  • .13 oz salt

Combine the syrup, pickled papaya infusion, and other ingredients (except acids, salt, and essence) in a sous-vide bag. Cook for an hour at 150°F. Strain through a cloth, add mandarin essence, acids, and salt. Cool and bottle.

Para-Mai

  • 1 oz Paranubes rum
  • 1 oz Cointreau
  • 1 oz lime juice
  • 1 oz horchata syrup

Glassware: Mug
Garnish: Orchid

Horchata Syrup:

  • 34 oz rice milk
  • 16 oz white granulated sugar
  • 1 oz white rum
  • 1 cinnamon stick
  • 1 bar spoon vanilla paste

Reduce 34 oz of rice milk to 20 oz over low heat. Add 16 oz sugar and dissolve. Add the cinnamon stick and vanilla paste. Bring to a boil and add 1 oz white rum. Cool and bottle.

Michal Dojcak

Michal Dojcak