Mezcal

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

Mezcal and bourbon meet pineapple and cinnamon in this bar-worthy cocktail. Serve with a flaming presentation, or leave the pyrotechnics to the professionals.

This cocktail combines spicy tequila and mezcal with honey and lemon.

This variation on the mezcal margarita leans on a quick Earl Grey tea syrup and grapefruit liqueur to evoke the feelings of a cozy morning.

This equal parts mezcal drink is beloved by everyone who tastes it.

This variation on ranch water from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced herbal salt to the refreshing tequila highball.

A compelling combination of mezcal, tequila, fresh lime, ginger beer, and raspberry syrup.

A riff on the Penicillin cocktail, with sherry and mezcal.

Put together spicy rye, smoky mezcal, and coffee-accented amaro, and it’s easy to understand why Joe Briglio, of Chicago’s Billy Sunday, describes this cocktail as “my interpretation of the flavors of the early American West and possibly a cowboy’s campfire.” The drink name is inspired by a Tom Waits song called “Goin’ Out West,” he adds.

This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn’s Hunky Dory is wonderfully savory from the combination of nutty Amontillado sherry and earthy turmeric.

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 king of mezcal cocktails.