2 oz Ilegal Mezcal Joven
0.75 oz lemon juice
0.75 oz crème de cacao
0.5 oz Lillet Blanc
Orange twist, for garnish
Combine ingredients in a cocktail shaker and shake vigorously. Double strain into a coupe glass to remove any ice and solids. Garnish the drink with a twist of orange peel.
2 oz Ilegal Mezcal Añejo
0.25 oz sherry
0.5 oz Antica Formula (sweet vermouth)
1 dash Angostura bitters
1 dash orange bitters
Orange peel, for garnish
In a mixing glass, combine ingredients and stir until the mixture is cold. Strain the cocktail into a glass. Garnish the drink with a twist of orange peel.
Meaning ‘grass’, Malinalli is the day in the Aztec Calendar associated with rejuvenation and tenacity.
1.5 oz Ilegal Mezcal Joven
0.5 oz Green Chartreuse
0.75 oz pineapple juice
0.5 oz lime juice
Rosemary sprig
Combine and shake vigorously. Double strain the cocktail into a glass to remove any ice and solids. Garnish the drink with a fresh rosemary sprig.
1.5 oz Ilegal Mezcal Joven
0.75 oz Meletti Amaro Liqueur
0.5 oz Royal Combier Grande Liqueur
3 oz Modelo Negra beer
Ice
Lime peel, for garnish
In a mixing glass, combine Ilegal Mezcal Joven, Meletti Amaro Liqueur, and Royal Combier Grande Liqueur. Stir the ingredients in a mixing glass until the mixture is cold. Top the cocktail with Modelo Negra beer. Garnish the drink with a lime peel.
2 oz vanilla-infused Ilegal Mezcal Reposado*
4 oz strawberry agua fresca**
Ice
In a glass, pour 2 oz of vanilla-infused Ilegal Mezcal Reposado*. Add 4 oz of agua fresca to the glass. Top off the glass with ice. Stir gently and garnish with a strawberry or lime wheel.
0.25 oz vanilla extract
10 oz Ilegal Mezcal Reposado
Combine in a sealable container and gently shake to thoroughly mix. Infuse for 3-5 days in a cool, dark place, shaking gently once a day. Strain to remove any sediment and transfer to a clean bottle or container for storage.
6 hulled strawberries
1 cup milk
1 can (14.5 oz) sweetened condensed milk
Blend the ingredients until smooth and well combined. If desired, strain the mixture to remove any strawberry seeds or pulp. Serve the blended mixture immediately or refrigerate for later use.
1.5 oz Ilegal Mezcal Joven
0.5 oz lime juice
0.5 oz grapefruit juice
4 oz grapefruit soda
Rim a tall glass with salt (or add a pinch to the cocktail). Add mezcal, lime juice, and soda, then ice. Top off with grapefruit juice and garnish with a grapefruit peel.
An Ilegal daiquiri with notes of roasted agave and plantains ~
Add to a cocktail shaker:
2 oz Ilegal Mezcal Reposado
1 oz house banana syrup*
1 oz fresh lime juice
Shake and strain with ice and garnish with cinnamon and a banana.
2 bananas, peeled and sliced in small pieces
1 cup granulated sugar
1 cup water
1 tsp lemon juice (optional)
Combine the sliced bananas, sugar, and water in a saucepan over medium heat, and bring the mixture to a boil, stirring occasionally. Reduce heat to low and let simmer for about 15-20 min, or until the liquid has thickened, then remove from heat and let cool for a few minutes.
Using a blender, puree the banana mixture until smooth. If desired, add lemon juice and stir to combine. Let cool completely before using in the cocktail.
~ A bold, spirit-forward cocktail ~
1 oz Ilegal Mezcal Reposado
1 oz Martini & Rossi Dry Vermouth
1 oz Dry Curaçao
Orange peel, for garnish
Add all ingredients in a mixing glass with ice. Stir until the mixture is cold. Strain the cocktail into a coupe glass. Garnish with an orange peel.
1.5 oz Ilegal Mezcal Reposado
1.5 oz almond milk (or horchata)
0.25 oz Licor 43
0.5 oz agave nectar
1 dash cinnamon powder
Add all ingredients to a blender with 2 cups of ice and blend until smooth. Pour contents into a collins glass and garnish with cinnamon.
Add 1 cup of unsalted corn nuts to a blender and blend until the corn nuts are the consistency of course sea salt. Then mix into 5 cups of salt.
Add 3.5 oz vegan Achiote paste to 1 qt pineapple juice, and stir until dissolved.
2 oz Ilegal Mezcal Joven
1 oz achiote-infused pineapple juice
1 oz lime juice
0.5 oz agave nectar
Tortilla salt rim
Shake and strain into a glass rimmed with tortilla salt. Garnish with pineapple leaves.
