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Campos de Fresa

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.

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Mezcal Tropical

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.

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Cóctel Al Pastor

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.

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Paloma Ingrata

Nostalgia in a glass, inspired by Mercedes Castro’s Mexican anthem

1.5 oz Ilegal Mezcal Joven

0.5 oz lime

0.75 oz agave nectar

0.75 oz grapefruit

2 oz IPA beer

Add all ingredients to tin and whip. Shake with 2 ice cubes and dump into a beer glass with salt rim and fill with ice. Garnish with grapefruit peel.

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Invierno Ilegal

Ilegal bartenders craft beautiful mezcal cocktail recipes. Pictured is the Invierno Ilegal, which combines cinnamon-infused Ilegal Reposado with guava syrup and fresh lime.

Add 2 sticks of Mexican cinnamon to one 750 ml bottle of Ilegal Mezcal #Reposado and let sit for 6 hours

Add 1 cup of sugar to 1 cup of guava juice. Bring to a boil and boil until sugar is dissolved. Let cool.

2 oz cinnamon-infused Ilegal Reposado

3/4 oz guava syrup

3/4 oz fresh lime

Add all ingredients to a shaker and shake vigorously until chilled and strain into a coupe glass. Garnish with grated cinnamon.

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Hot Chocolate


3 cups water

1 cup milk or alternative milk

1 bar chocolate (Ibarra)

/ Add ingredients to a pot and bring to a boil. Let boil until chocolate dissolves and let cool.

1.5 oz Ilegal Joven or Reposado

0.5 oz Ancho chili liqueur

2 oz hot chocolate mix

0.5 oz agave nectar

1 dash Angostura bitters

/ To coffee mug: add Ilegal Mezcal, agave, chili liqueur and bitters, fill with chocolate mix and garnish with cinnamon stick.

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El Poblano

2 oz Ilegal Mezcal Joven

2 slices of Poblano pepper

1 oz lime juice

0.5 oz agave nectar

Chipotle salt:

3 tsp chipotle en adobo purée

1 cup kosher salt

/ Mix Chipotle salt ingredients together and let dry.

Add ingredients to shaker and shake. Strain into stemmed glass with chipotle salt rim. Garnish with a Poblano slice.

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