2oz Ilegal Mezcal Reposado
4 dashes of Angostura bitters
2 dashes of orange bitters
0.5oz simple syrup
The Ilegal Mezcal take on a Oaxacan Old Fashioned is an enduring classic with a Oaxacan spirit.
Add all ingredients into a rocks glass over ice and stir. Garnish with an orange peel.
2 oz Ilegal Caribbean Cask Finish
1 oz fresh lime juice
0.75 oz simple syrup
Lime wheel, for garnish
Chill a coupe or cocktail glass by filling it with ice water while you mix.
In a shaker, combine the mezcal, fresh lime juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.
Discard the ice water from your glass. Strain the mixture into the chilled glass. Garnish with a lime wheel or twist.
A carajillo is a sweet & easy to prepare Spanish & Mexican classic with Espresso & Licor43.
Add to shaker:
2oz espresso (or very strong coffee), cooled slightly
1.5oz Licor 43
1.5oz Ilegal Mezcal Reposado
Shake until chilled and strain into glass with fresh ice
Garnish with orange twist
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.
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 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.
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.
1.5 cups Ilegal Reposado
1 gal apple cider
1 large orange, cut into 0.25″ slices
3 cinnamon sticks
4 star anise
1 tbsp whole cloves
1 tbsp whole allspice
1 in ginger root, sliced
/ Add all the ingredients (except mezcal) to a pot. Turn heat on low until warmed through, about 30 minutes. Add Ilegal Mezcal and serve. Makes 12.
