Build

30 ml VEDRENNE Coconut Liqueur
30 ml mezcal
30 ml lime juice
15 ml agave syrup
3 drops of chocolate bitter

Method

Add all the ingredients in a mixing glass. Add ice cubes, then use a bar spoon to stir. Pour the drink into a bodega glass. Garnish with a lime zest.

Build

45 ml Mezcal
20 ml Crème de Cassis
15 ml Fresh lime juice
Ginger beer to top (about 90 ml)
Garnish: lime wedge, candied ginger

Method

Build over ice in a highball glass: mezcal first, then lime juice, then ginger beer. Slowly pour the cassis last so it sinks and bleeds through the drink. Garnish with a lime wedge and a piece of candied ginger.

Build

30 ml mezcal
20 ml Gentiane de Lure
20 ml umeshu (Japanese plum wine)

Method

Stir with ice. Strain over a large cube. Garnish with an orange peel.

Build

30 ml Noix de la Saint Jean
30 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

Build

35 ml mezcal
25 ml Vermouth de Forcalquier
10 ml vanilla syrup
10 ml coconut syrup

Method

Stir with ice. Strain into a chilled coupe. Garnish with a vanilla bean.

Build

20 ml mezcal
20 ml Génépi
20 ml lime juice
30 ml cucumber juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a cucumber slice.

Build

30 ml Gentiane de Lure
25 ml mezcal
25 ml Génépi
25 ml lime juice
15 ml pineapple juice

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a citrus twist.

Build

40 ml RinQuinQuin
20 ml Campari (or Dolin Bitter)
30 ml mezcal

Method

Stir with ice. Strain over a large cube. Garnish with a peach wedge.

Build

30 ml Del Maguey Vida (or Verde Momento Mezcal)
30 ml Bonal Gentiane-Quina
30 ml Cynar
1 dash Mole bitters

Method

Stir with ice. Strain into a chilled coupe. Garnish with an orange peel.

Build

22 ml mezcal
22 ml Aperol
22 ml Elisir
22 ml lime juice

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a lime twist.