Build

30 ml mezcal
20 ml Aperol substitute
20 ml maraschino liqueur
20 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.

Build

1.5 oz Mezcal Vago Espadín
.5 oz grapefruit liqueur
.25 oz fresh lime juice
Sparkling water
Dash of salt

Method

Combine all ingredients except sparkling water in a shaker. Add ice and shake for 10 seconds or until well chilled. Strain into a Collins glass over ice. Top with soda.

Build

1 oz Mezcal Vago Elote
1 oz medium-bodied aged rum (e.g. El Dorado 8)
.75 oz Pedro Ximenez Sherry
.25 oz house Falernum
2 dashes Angostura bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with a clove-studded orange swath.

Build

1.5 oz Mezcal Vago Espadín
.75 oz lime juice
.75 oz pineapple juice
.5 oz simple syrup
.25 oz absinthe
Ginger beer

Method

Combine all ingredients except ginger beer in a shaker. Add ice and shake for 10 seconds or until well chilled. Strain into a highball glass over fresh ice. Top with ginger beer and garnish with a lemon swath.

Build

2 oz Mezcal Vago Elote
.5 oz sweet vermouth
.5 oz Ramazzotti Amaro
3 dashes Angostura bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with a clove-studded orange swath.

Build

1 oz Mezcal Vago Espadín
1 oz Cocchi Americano
1 oz Suze Gentian liqueur
3 dashes orange bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with an orange swath.

Build

1.5 oz Mezcal Vago Espadín
.25 oz rich simple syrup
.5 oz fresh lime juice
Ginger beer

Method

Combine mezcal, simple syrup and lime juice in a shaker. Add ice and shake for 10 seconds or until well chilled. Strain into a highball glass over fresh ice. Top with ginger beer and garnish with a lime wheel.

Build

1 oz Mezcal Vago Elote
1 oz sweet vermouth
1 oz Campari

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with an orange swath.

Build

1 oz Mezcal Vago Elote
1 oz bourbon
.25–.5 oz rich simple syrup
3 dashes Angostura bitters

Method

Combine all ingredients in an old-fashioned glass. Stir briefly to incorporate. Add ice and stir for 15 seconds. Garnish with an orange swath.

Build

1.5 oz Mezcal Vago Espadín
.5 oz fresh lime juice
Dash of kosher or sea salt
Grapefruit soda

Method

Combine all ingredients except the soda in a cocktail shaker. Add ice and shake for 10 seconds or until well chilled. Strain into a Collins glass over fresh ice. Top with grapefruit soda.

Build

50 ml Mezcal Vago Espadin
20 ml fresh lime juice
Ginger beer, to top
2 dashes Angostura bitters

Method

Build in a copper mug over crushed ice. Add mezcal and lime, top with cold ginger beer. Float bitters across the surface. Garnish with a lime wheel and mint sprig.

Build

30 ml Mezcal Vago Espadin
30 ml Distilleria Negroni Vermouth Rosso
30 ml Campari (or bitter aperitivo)

Method

Stir all ingredients with ice in a mixing glass for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel — express the oils over the surface.

Build

22 ml Mezcal Vago Espadin
22 ml Aperol
22 ml Yellow Chartreuse
22 ml fresh lime juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish — let the colour do the work.

Build

45 ml Don Fulano Reposado Tequila
15 ml Mezcal Vago Espadin
5 ml agave nectar
2 dashes Angostura bitters

Method

Stir all ingredients with ice for 30 seconds. Strain over a large ice cube in a rocks glass. Flame an orange peel over the drink and drop it in.