Mezcal
Mezcal is the broader category of Mexican agave spirits: any agave spirit from a designated set of states, produced using any of the 40+ agave varieties permitted under the DO. Tequila is one mezcal produced from a single agave variety (Blue Weber) within a specific geography. The key production distinction is pit roasting: agave pinas are cooked in earthen ovens lined with volcanic rock, which imparts the characteristic smoke character absent from tequila (whose agave is cooked in above-ground steam ovens or autoclaves). Production is concentrated in Oaxaca, with significant operations in Guerrero, Michoacan, and Durango.
Bouchon's mezcal range is built around Oaxacan producers with documented single-village and single-agave-variety sourcing. Mezcal Vago sources from multiple Oaxacan palenqueros (artisan distillers) and releases each maestro, village, and agave combination as a separate expression Ensamble (blends of two or more agave varieties from one maestro), Espadin (the most planted Oaxacan agave), and the single-varietal releases track individual agave character within the same production tradition. Domingo Mezcal includes the Papalote expression from the rare Agave cupreata of the Guerrero highlands as their most distinctive release.
Cocktails
16 cocktails — hover for the recipe
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52ml Mezcal
15ml Fresh Lime Juice
7ml Coconut CreamMethod
Shake all ingredients over ice and double strain into glass with crushed ice. Top with Soda and garnish with dehydrated citrus.
Plumcal
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45ml Mezcal
30ml Ginger Liqueur
15ml Prickly Pear Cactus Syrup
22.5ml Lime JuiceMethod
Combine all ingredients in a shaker, fill with ice, and shake until chilled. Double strain over your favourite cocktail glass, and garnish with a slice of lime.
Prickly Ginger
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45ml Reposado Tequila
15ml Mezcal
15ml Sugar Syrup
22.5ml Lime Juice
15ml CointreauMethod
Garnished with a slice of Red Kiwi Fruit
Red Kiwi Deliciousness
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60ml Reposado Tequila
45ml Grapefruit Juice
2 drops Stevia
3 drops Rosewater (no more!)Method
Top with Drink Reeds Zero Sugar Ginger Ale
Rosy Glow
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30ml Salers Aperitif
30ml Vermouth Blanc
15ml Mezcal
15ml Ruby Red Grapefruit Liqueur
15ml Pink Grapefruit JuiceMethod
Garnish: Grapefruit peel & 6-8 frozen watermelon cubes. Top with 30ml Fever Tree tonic Combine all in a mixing glass with ice, stir well for 1 minute, double strain into a coupe. Add frozen watermelon cubes, top with tonic.
SALERS AMBROSIA (Ambrosia means food of the Gods)
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45ml Mezcal
30ml Blood Orange Juice
15ml Lime Juice
1 tbsp Pomelo MarmaladeMethod
Add all ingredients except sofa into a shaker. Add ice and shake until chilled. Double strain into a highball glass over ice. Top with club soda and garnish with a blood orange slice.
Scorched Paloma
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30ml Tequila Reposado
30ml Dragon’s Piss Liqueur
30ml Lime JuiceMethod
Mezcal Float Flower and Dragonfruit Slice garnish 🌸 Photo credit: @whats.marisa.drinking
Smoky Dragon's Piss
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45ml Mezcal
22.5ml Midori
15ml Yuzu Juice
15ml Pineapple Juice
7.5ml Simple SyrupMethod
Garnished with dehydrated pineapple
Smoky Midori Sour
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30ml Tequila
30ml Mezcal
30ml Aperol
19ml Pamplemousse
15ml LimeMethod
Place all ingredients in shaker with ice and shake rigorously. Strain into tall glass over single clear Collins ice block. To up with Grapefruit Soda and pinch of salt. Garnish with rosemary.
Speedy Gonzales
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30ml Tequila Añejo
10ml Orange Liqueur
20ml Tangerine Juice
1 barspoon HoneyMethod
Add all ingredients to a shaker and shake well. Double strain into a chilled coupe and enjoy!
T a n g e r i t a
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30ml Mezcal
30ml Rye Whiskey @willettdistillery
15ml Benedictine
4 dashes Peychauds BittersMethod
Stir ingredients with ice. Strain over one large clear ice cube. Garnish with orange peel.
The El Camino
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60ml Del Maguey Vida Mezcal
30ml Lime Juice
30ml Simple SyrupMethod
Shaken and strained over ice, topped with red wine poured over the back of a barspoon or down the blade of a small knife (my preferred method) to achieve a bitchin divided cocktail!
The New Mexico Sour
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30ml Mezcal
30ml Aquafab @aquafab_fab
15ml Pineapple Juice
15ml Lime JuiceMethod
Garnish: Charred Pineapple & Salt Rim Add all ingredients to a shaker. Dry shake, add ice and shake hard until well chilled. Double strain into a rocks glass that’s rim has been salted. Quickly char-off a pineapple wheel and gently place it on your cocktail. Cheers!
Tropic Thunder
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30ml - 15ml Reposado Tequila
22ml Citrónge Pineapple Liqueur
22ml Agave
30ml Fresh Lime Juice
15ml Fresh Passionfruit
1 dash CinnamonMethod
Shake with ice and strain over a large cube in a lowball glass. Garnish with dehydrated lime wedges, pineapple leaves and the other half of the Passionfruit with a small spoon. Enjoy 🍍🌴🍹
Tropical Escape Margarita
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45ml Derrumbes San Louis Potosi Mezcal
30ml Fresh Espresso (cooled down)
15ml Massenez Crème de Cassis (Blackcurrant Liqueur) @distilleriemassenezMethod
Shake up, garnish with coffee beans! Photo credit: @and_then_i_had_a_little_drink
Unsure About The Nomenclature
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60ml Mezcal Verde @mezcalverde
15ml Muddle Wilde Sumac-Chilli-Lime
7ml Lime Juice
7ml Agave SyrupMethod
Combine all ingredients with a good amount of ice and blend. Garnish with sumac rim, pineapple chunk and pineapple leaves.
Yo Perreo Sola (Bad Bunny)
Mezcal
27 products
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