Beverages

Throw chopped celery stalks into a juicer (or blender) for a refreshing cocktail base. The vegetal flavor is mellowed by citrusy Lillet blanc and lemon juice, while its savory side is supported with mezcal and a pinch of smoked salt.

Tart, bitter orange kisses roasted agave.

A classic recipe gone rogue.

A triple hit of earthy flavors.

This is our Mexico-inspired twist on a classic cocktail called the Bee’s Knees, a light and refreshing drink made with gin, lemon, and honey syrup. The Killer Bee replaces the gin with mezcal.

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

I created the Arinato to be a lighter stirred drink and to celebrate the more delicate sides of mezcal. I use the 80-proof Ilegal Joven; paired with floral fortified wines, it makes for an easy-sipper that proves how elegant mezcal can be.

The national drink of Martinique.

Keep it simple and light with this large-format play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

If vodka and cream and coffee are among your favorite things, this cocktail may be your jam.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.