006 Victor Robles, Arroyo Chop House

El Jaraliyo

2 oz Ilegal Mezcal (Joven)
.75 oz Lime Juice
1 oz Pineapple Juice 
.5 oz Ponche Syrup
Garnish: Pineapple leaves secured with mini clothespins
Combine all ingredients in shaker with ice, shake long and hard, strain in to a coupe and garnish 

"When thinking of my childhood in Guanajuato, The Posadas, The Ponche that My Grandma used to prepare, thats what inspired me to create this cocktail." 

002 Joe Valdovinos, Playground in California

Playground, CA
with Joe Valdovinos.

"Ilegal Social Club"

2 oz. Ilegal Mezcal
.75 oz. Fresh lemon juice
1 oz.  Fresno chile infused Maple syrup
Garnish with Toasted Pepita salt rim

Combine all of the ingredients, fresh lemon juice, Fresno chile infused Maple and Ilegal Mezcal into your Shaker (except Pepita salt) and shake vigorously with cold draft ice. Then double strain your Ilegal Social Club into a Frozen coupe that is already halfway rimmed with the Toasted Pepita salt...enjoy! 

001 Juan Martinez, Cecconi's in LA

"Break In Oaxaca" by Juan Martinez

  • 2 oz Chamomile Infused Ilegal Mezcal
  • 1 oz Fresh Lemon Juice
  • .75 oz Maple Syrup
  • Egg white
  • Shake and strain into a coupe
  • Garnish with a few drops of chocolate bitters and chamomile flowers in the center

Infusion Instructions

  • In a glass container pour 750ml bottle of Ilegal Mezcal
  • 5 scoops of chamomile tea
  • Break 2 cinnamon sticks in half and throw inside
  • Crack one nutmeg in half as well and throw inside
  • Let it steep for at least 3 days
  • When finished double strain everything to make sure you only have the infused spirit