Del Maguey, Single Village Mezcal ™
Oaxaca, Mexico

Recipes

Juquila
Raul Yrastorza, Coles Red Car Bar, Los Angeles, Raul will be opening Las Perlas, a "shrine to mezcal" - in early 2010, with owners Mark Verge and Cedd Moses.
The following are a few of the planned libations. He attributes his inspiration to "having walked the palenques and met the amazing people who make these rare spirits.":

2 small dried red chilies, 4 barspoons of balsamic syrup* (recipe follows), 2 ounces Del Maguey Chichicapa mezcal, 1 dash Fee Brothers Rhubarb Bitters, Juice of a quartered lime, Medium strawberry, halved.

In a mixing glass, muddle 1 chili, strawberry, balsamic syrup, mezcal, bitters and lime juice. Shake. Double strain over ice into double old-fashioned glass with cracked ice or one solid ice cube. Garnish with strawberry and whole dried chili.

*Balsamic syrup: In medium pot, combine 1 1/2 cups sugar and 1/2 cup water on medium-high heat, stirring until sugar is dissolved. Continue to cook until water evaporates, leaving caramelized sugar the color of dark amber. At the same time, in a separate saucepan, simmer 1 1/2 cups balsamic vinegar. When caramelized sugar is ready, add balsamic vinegar and stir over medium heat for 5 minutes. When syrup is slightly thickened, remove from heat. Create an ice bath in a large bowl and transfer syrup to smaller bowl and place in the ice bath. Once cooled, transfer to a small bottle and refrigerate. Keeps up to 6 months.

Named after the Virgen de Juquila, a deity who watches over the village at Santa Catarina, Mexico, protecting it, healing the sick and making wishes come true.

Paloma de Cereza
Raul Yrastorza, Coles Red Car Bar, Los Angeles:

3 cherries, soaked 24 hours in Del Maguey Chichicapa mezcal, 1/2 ounce agave nectar, 4 dashes angostura bitters, 2 ounces Del Maguey Santo Domingo mezcal, Gusano (moth larvae) powder (can be purchased at Guelaguetza Restaurant, L.A.), Grapefruit juice, freshly squeezed, Soda water, 1 dash salt, 3 Luxardo Marasche cherries, Slice of lime

In a mixing glass, muddle 3 mezcal-soaked cherries, agave nectar, bitters and mezcal. Shake and strain into a collins glass rimmed with gusano. Fill with grapefruit juice and soda water. Add 1 dash of salt from shaker to top of cocktail. Garnish with 3 Luxardo Maraschino cherries and slice of lime.

Tres Coops
Tad Carducci of Tippling Bros. for Mercadito Chicago.:

1 oz. Chi Chi, .5 oz. Averna Amaro, .5 oz. St. Germain, .5 oz. Domaine de Canton, .75 oz. fresh lime, .25 oz. fresh egg white, pinch of freshly ground chile powder. I use guajillo.

Shake all ingredients very vigorously. Strain into chilled "coupe", of course.

Twist a fat swath of grapefruit peel over the top.

Frescura
Pablo Moix, Hotel Maya, Los Angeles:

1 oz. Del Maguey Chichicapa Mezcal, 1 oz. Cazadores Reposado Tequila, 1 oz. Orange juice, 1/2 oz. Lemon juice, 1/2 oz. chamomile simple syrup* (recipe follows).

Combine all ingredients; shake and dump into chapulin salt-rimmed glass, 3 slices fresh ginger, 1/4 inch Sprig of mint Candied ginger.

Muddle ginger. Serve in julep cup with crushed ice. Top with ginger ale. Garnish with candied ginger and sprig of mint stuck in crushed ice.

*Chamomile simple syrup: Boil water, add fresh dried chamomile and let steep, then add equal parts granulated sugar (1 cup to 1 cup) and mix till dissolved.

Donaji
Julian Cox, Rivera, Los Angeles:

3/8 oz. Lime Juice, 3/8 oz. Lemon Juice, 1 oz. Orange Juice, 3/4 oz. Agave Nectar, 2 oz. Del Maguey San Luis del Rio Mezcal.

Muddle ginger and top with ginger ale.

Garnish with candied ginger and mint sprig.

In a glass mixing pint, pour: 1.5 oz. Chichicapa, .75 oz. vin santo, Rinse glass with .25 oz. Benedictine.

Add ice, stir 40 times, strain into classic cocktail glass.

Garnish with a flamed orange peel, and serve.

The Old Gringo
Duggan McDonnell, Cantina, San Francisco:

1.5 oz. Crema de Mezcal, .75 oz. Agave Nectar, 1 oz. Pimm's, .5 oz. Dry Vermouth, 1 oz. Fresh Lemon.

Shake, then strain into a punch glass while simultaneously pouring 1 oz. Champagne.

Garnish with a cucumber slice, a blackberry and a lemon wheel. Serve.

Single Village Crusta
Joel Baker, Bourbon and Branch, San Francisco:

1/2 oz. Marie Brizard Triple Sec, 1 oz. Tequila Ocho, 1/2 oz. Del Maguey Minero Mezcal, 1/4 oz. Maraschino Liqueur, 1/2 oz. Lemon Juice, Dash Angostura Bitters.

Rim a cocktail glass with sugar. Combine all ingredients. Shake and strain into the sugar rimmed cocktail glass.

Top up with ice and garnish with a lemon horse's neck twist.

Mexican Standoff
Neyah White & Matty Conway, NOPA, San Francisco:

2 oz. Chichicapa, 1/2 oz. Averna, 1/2 oz. Creme de Cacao, Hellfire Bitters. Hellfire Bitters.

Place mezcal, Averna, creme de cacao and bitters in a mixing glass. Add ice. Stir for 15-20 seconds and strain into a cocktail glass.

Add garnish. This is one of those lusty drinks composed of the bold flavors that stomp their feet more than they dance around the glass.

Untitled (as of yet)
Misty Kalkofen, Drink, Boston:

1.5 oz. Minero, .375 oz. Amer Picon, .5 oz. St. Germain, .5 oz Lemon Juice.
Shake until very cold then strain into martini glass.

Maximillian Afair
Misty Kalkofen, Drink, Boston:

1 ounce mezcal, preferably a smoky, single-village mezcal such as Del Maguey, 1 ounce St-Germain elderflower liqueur, 1/2 ounce Punt e Mes, 1/4 ounce freshly-squeezed lemon juice, 1 lemon twist, to garnish

Fill a cocktail shaker with large ice cubes. Add to the shaker the mezcal, St-Germain elderflower liqueur, Punt e Mes, and lemon juice. Shake vigorously for 15 seconds. Let the shaker rest until the outside starts to sweat.

Fill an old fashioned glass with large ice cubes. Strain the contents of the shaker into the glass. Garnish with a lemon twist. Enjoy.

Mezcal Swizzle
Misty Kalkofen, Drink, Boston:

1.5 oz. Minero, .5 oz. Green Chartreuse, .75 oz. Lime, .5 oz. Grapefruit, .5 oz. Bergamot simple syrup.
Swizzle for a long time with crushed ice. Note; ice should mountain up 1" above top of glass. Top with splash of Pechauds Bitters (for aroma).

Madre del Sur
Chantal Tseng, Tabard Inn, DC:

1.5 oz. Del Maguey Crema de Mezcal, 1 oz. Fino Sherry (I like the Lustau brand), .5 oz. Pineapple Syrup*, .5 oz. Fresh Lime Juice, 2 dashes Bitter Truth Celery Bitters. Combine all ingredients in cocktail shaker. Add ice and shake until very cold. Strain into a cocktail glass and garnish with a pineapple leaf spear.
Food pairing ideas: fresh tortillas, grilled vegetables, seafood ceviche & chipotle sauces.

*Boil chopped fresh pineapple in simple syrup.

First Light
Adam Bernbach, Bar Pilar, DC:

2 oz. Del Maguey Crema de Mezcal, 0.5. oz Fresh Grapefruit juice, 0.25 oz. Fresh Lemon juice, 0.25 oz. Grade A Maple syrup.
Combine all ingredients in cocktail shaker. Add ice and shake until very cold. Strain into a cocktail glass and top with fresh grated nutmeg.
Food pairing ideas: anchovies, sardines, oysters, clams & charred fish.

Fizcal Del Maguey
Kristin Peabody (pregnantmixologist.com) Laguna Beach:

In shaker:
1 oz Del Maguey Minero, 1 oz Del Maguey Crema de Mezcal, 2 oz fresh-squeezed blood orange juice*, 1/2 tsp. orange zest, Juice of 1/2 lime, 1 oz heavy cream, 1 oz agave nectar, 1 egg white, 4 drops orange flower water, Ice in shaker.

Shake for at least one minute, strain into old-fashioned glass. Sprinkle with grated nutmeg and chipotle.

* When available, or substitute with fresh tangerine.

Single Village Fix
Thad Vogler, Beretta, San Francisco:

1 1/2 oz Del Maguey Minero mezcal, 1 oz pineapple gum syrup, 3/4 oz fresh lime juice.

Shake vigorously in mixing tin and strain into chilled coupe.

Oaxacan Dream
aka winegeeks, International:

2 oz. Crema, 1 oz. pineapple juice, 3/4 oz cranberry juice, 1/2 oz lime juice, 1/4 oz agave syrup. Combine all in a mixing glass, add ice and shake vigorously, strain over fresh ice into a collins glass. Garnish with a thin wedge of pineapple.

Going Green
aka winegeeks, International:

2 ounces Crema De Mezcal, 1 1/2 ounces cucumber juice, 3/4 ounces lemon juice 1/4 oz agave syrup, 5 cilantro leaves muddled. Muddle cilantro lightly with agave nectar. Add remaining items and fill with ice. Shake vigorously and strain into a previously chilled martini glass. Garnish with a slice of cucumber.

Kiwi Margarita
Dale DeGroff, The King of Cocktails, New York:

2 ounces del Maguey Chichicapa Mezcal 3/4 ounce Fresh Lime Juice, 1/2 Kiwi (Scoop out of the skin), 1/2 ounce Cointreau, 1/2 ounce Agave Nectar, 1 lime wheel. Place kiwi and the syrup into a cocktail mixing glass. Muddle until fruit is thoroughly crushed. Add mezcal, lime juice and Cointreau; fill with ice. Shake vigorously and fine strain into cocktail glass. Garnish with lime wheel.
Intense tropical flavor.

Los Rudos
Owen Thompson, Bourbon, Washington, DC:

Click on the recipe name above to see Owen live on Washingtonian.com demonstrating his new cocktail.
1 oz. Del Maguey San Luis del Rio Mezcal, 1 oz. Lillet Blanc, 1 oz. Grapefruit juice 1/4 oz. Lemon juice, 1/2 oz. Aji syrup, 1 Egg white.

La Tuna Que Toca
H. Joseph Ehrmann, Elixir, San Francisco:

Click on the recipe name above to see H.'s new cocktail. 1.5oz Del Maguey Crema de Mezcal, 1oz Prickly Pear (tuna) Juice, 1oz Lime Juice, .5oz Agave Nectar, .5oz Maraschino Liqueur.

The Brave
Robert Heugel, Anvil, Houston:

Click on the recipe name above to see Bobby's thoughts on DM and his new cocktail. 1.5 oz Del Maguey Chichicapa, .75 oz Averna Amaro, 1 tsp Marie Brizard Orange Curacao, 2 Dashes Angostura Bitters. Stir in a brandy snifter without ice and mist Angostura bitters on top. Flame an orange zest above the cocktail for garnish.

Fresh Watermelon Margarita
Summertime should be fun right? Well, here is our mixed drink of choice for the summer:

What is the trick? Prepare in advance. Find a really ripe watermelon and cut it into 3/4" cubes, remove the seeds, place in freezer bags and then freeze. (Don't crowd the bag - you won't want those cubes stuck together in a big lump)

To make four margaritas:
Go to the garden and pick four - 1 inch sprigs of fresh mint plus 8 leaves. Get out the blender, Toss in the 4 mint leaves and a scrape or two of a fresh vanilla bean
Squeeze in the juice of 1 medium lemon and maybe half a lime if you have one. Pour in 4 ounces of Minero and 3/4 ounce of Grand Marnier. Put in two HEAPING handfuls of those frozen watermelon cubes (no ice to dilute the drink) and blend.

Now, we hope you all have cool looking martini glasses... Pour from the blender filling the glasses almost to the top.
Plant the mint sprig and enjoy.

Smokin Margarita
Chef Mark Miller, Coyote Cafe, Santa Fe:

Your favorite Margarita recipe using silver tequila, fresh squeezed lime juice and Grand Marnier on the rocks in a salt-rimmed glass. Stir. To finish add a two tablespoon floater of Mezcal Chichicapa.
Enjoy.

This is a light and refreshing cocktail that can be made in good-size quantities for easy serving. 1 ounce Del Maguey Single Village Mezcal, San Luis del Rio, 1/2 ounce Don Pedro brandy, 1-1/4 ounces fresh lime juice, 3/4 ounce simple syrup, 3 dashes Peychaud's Bitters, Salt for rimming, Lime wedge garnish. Rub the lime wedge around the outside of the glass and dredge the rim in the salt (outside only, no salt on the inside). Combine ingredients with ice in a cocktail shaker and shake for 10-15 seconds. Strain into prepared glass; garnish with lime wedge.

A Recipe with Great Color & Flavor.

Sangre de Chichicapa
NOPA, San Francisco:

1 1/2 ounces Chichicapa, 1/2 ounce Brandy 1/2 Lemon, 1/2 Lime. 3/4 ounce simple syrup, 3 dashes Peychaud's, Salt. Shake and strain into a cocktail glass with half salt rim.
Cool Mixology

Oro de Minero
NOPA, San Francisco:

1 1/2 oz Minero Mezcal, 3/4 oz Pineau de Charentes, 2 dashes orange bitters. Combine all in an ice filled shaker, stir gently until cold, then strain into a chilled small cocktail glass. Garnish with shaved orange.
Naranja

Oaxaca Lemonade
Range, San Francisco:

Herradura reposado tequila, Crema de Mezcal, Ginger honey syrup, lemon juice.
Enjoy the cocktail.

Cup-a-Joe Tini
Bar Manager Andrew Fritz, Cowboy Ciao, Scottsdale:

2 oz Crema de Mezcal, 2 oz Fresh chilled double espresso, 3/4 oz Tia Maria, 3/4 oz Kahlua. Pour ingredients together into ice-filled mixing glass. Shake vigorously. Strain into a martini glass. Top with a dusting of house-made chipotle cocoa powder.
Enjoy the cocktail. We hope to see you soon in Scottsdale.

Melon Mezcalito
El Farol, Santa Fe:

Ice, 1 ounce mezcal, 1/2 ounce triple sec, 1/2 ounce Midori, 3/4 ounce fresh lime juice, 1 ounce fresh orange juice, 1 lime wheel. Fill a cocktail shaker with ice. Add all of the ingredients except the lime wheel and shake well. Strain into a chilled martini glass and garnish with the lime wheel.
This neon-green drink is made with an intensely smoky flavor.

Mango Mezcal Paloma
Sean Beck-Backstreet Cafe, Houston:

Ice, 1 1/2 ounce Del Maguey mezcal, 1/2 ounces fresh lime juice, 6 ounces mango soda, preferably R.W. Knudsen (available at Whole Foods), Small pinch pure chili powder, 1 teaspoon coarsely chopped cilantro (optional). Fill a shaker with ice. Add the mezcal, lime juice, mango soda and chili powder. Stir and strain into an ice-filled collins galss. Stir in the cilantro.
A popular Mexican refresher.

Fire Between the Thighs
Chef Eddie Caraeff, Newsroom, Santa Monica:

One serving up, in a martini glass. 1 ounce jamaica syrup, 2 ounces Elixir Lemonade Ginseng Tonic, 1 1/4 ounces Del Maguey San Luis del Rio, 1 cup crushed ice, 1 ounce club soda or sparkling mineral water, 1 Key Lime. Measure the jamaica syrup, Elixir Lemonade Ginseng Tonic and Mezcal into a shaker. Add crushed ice, shake, and strain into a martini glass. Stir in the club soda. Top with a 1/4 ounce mezcal floater and a squeeze of lime. Garnish with a lime wheel on the glass rim.
!Salud!

La Biznaga (BIZ - NA - GA) means barrel cactus
Owners Fernando and Nacho, la Biznaga Restaurant, Oaxaca:

Ingredients: Tall glass w/rocks, half orange juice to fill, half papaya juice to fill, squeeze 1/4 lime, grated fresh vanilla bean, 1/2 oz simple syrup or agave syrup, 1.5 oz minero, Lime slice garnish. Instructions: 1. Stir in to each of the juices, a grate or two of the vanilla bean and 1/4 oz syrup ea. 2. Pour juice carefully as two separate color layers 3. Pour minero and squeeze lime on top. 4. Garnish with a lime wheel on the glass rim. 5. serve with straw-the consumer can stir and mix.
!mmmm!

Del Maguey Mezcal Martini, Fort Worth
West Texas Chef Grady Spears, Reata, Chisholm Club, Grady's:

Using only your favorite Del Maguey Mezcal (we suggest Santo Domingo Albarradas) in a martini shaker with big cubes of ice, shake briskly and pour into a chilled martini glass with two jalapeno-stuffed olives.
Delicious.

Ken's Mystical Mezcal Martini
Ken Beckerman, Renowned Stars Bartender, San Francisco:

5 parts San Luis Del Rio, 1 part Lillet, big Ice, stir, strain into chilled martini glass, Garnished with orange zest.
Awesome Recipe!

Jimmy's Bloody Bull
Jimmy Yeager, Jimmy's American Restaurant and Bar, Aspen:

2 ounces Santo Domingo Albarradas, 8 ounces tomato juice, To taste: Tabasco sauce, celery salt, pepper, worstershire sauce, squeeze of 1/2 lime. Garnish with a wedge of lemon.
A new classic.

Vya Maguey Cocktail
Andrew Quady, Quady California Dessert Wines:

"My favorite mezcal recipe is a very sophisticated and delicious cocktail." It only really works with a really fine mezcal. Pour two parts fine mezcal plus 1/2 part Extra dry Vya vermouth and 1/2 part Sweet Vya vermouth over ice. Stir well, and strain into a chilled cocktail glass. Garnish with a small strip of lime peel.

Green Chapulin (green grasshopper) six servings
Del Maguey Jefe, Ron Cooper, Ranchos de Taos:

12 oz. Red Grapefruit juice, 10 sprigs Fresh celantro, discard stems below bottom leaf on each sprig, 4 oz. Del Maguey, San Luis del Rio, 2 oz. Del Maguey, Crema de Mezcal, Highly carbonated Soda Water. Blend juice and celantro until mixture turns pale green and barely any celantro particles show. Stir in Mezcal over large rocks in Collins glass.
Pour a 1/2 inch float of Soda Water and enjoy.

The Millionaire Margaritas for the New Millennium
All developed by Steven Olson - Sommelier, Spirits Writer & Lecturer Extraordinaire:

No. 1

Herradura Seleccion Suprema Anejo Tequila and Grand Marnier Cuvee 150 with a Del Maguey Tobala Wild Mountain Maguey Mezcal float. 2 oz Seleccion Suprema Añejo, 3/4 oz GM 150, 1/2 oz Del Maguey Tobala, 1 1/2 oz fresh lime juice. Pour Herradura, GM, and lime juice over ice in a mixing glass. Swirl gently. Strain into a pre-chilled martini glass. Float Tobala. Garnish with an orange wheel.

No. 2

2 oz Herradura Seleccion Suprema 100% Blue Agave Anejo Tequila, 3/4 oz Del Maguey Tobala Wild Mountain Maguey Mezcal de Oaxaca, 1 1/2 oz, Fresh Lime juice, 3/4 oz Grand Marnier Cuvee Centcenquintenaire (float). Combine first three ingredients into large shaker glass, shake gently, strain into pre-chilled Martini glass, float Grand Marnier, add squeeze of one lime wedge, and garnish with orange slice.

No. 3

Herradura Reposado Tequila and Grand Marnier Cuvee 100 with a Del Maguey, Santo Domingo Albarradas Mezcal float. 2 oz Herradura Reposado, 1/2 oz GM 100, 1/2 oz Del Maguey Mezcal (Santo Domingo de Albarradas), 1 1/2 oz fresh lime juice. Pour Herradura, GM, and lime juice over ice in a mixing glass. Shake vigorously. Strain into a pre-chilled martini glass. Float Mezcal. Garnish with an orange wheel.
All 3 Muy Rico.

Malcolm Lowry
Dave Broom, U.K. Author "Spirits & Cocktails:

1 oz Chichicapa, 1/2 oz overproof white rum, 1/4 oz Cointreau, lime juice, lime twist. Shake and serve in a cocktail glass and garnish with the twist.
Careful, this one will put you "Under the Volcano."

Tula
NOPA, San Francisco:

1 1/2 oz. Minero Mezcal, 3/4 oz. Pineau de Charentes, 3 dashes orange bitters, 1/2 orange squeezed, 1/2lime squeezed, Ginger beer to finish. Combine all in an ice filled shaker, Pop once and strain into fresh ice filled Collins glass. Finish with Ginger Beer and garnish with Orange wedge.
Oranger

Oaxacan Sunset
Barry Infusco, President Chef's Association So. Arizona:

4 ounces Single Village Mezcal, 3 ounces Tuna/Prickly Pear Juice (the black-seeded red fruit that grows on many varieties of the Opuntia cactus), 1 ounce fresh lime juice. Shake well with 3/4 cup cracked ice. Serve with a lime peel.
Yes!

Sangre de Cristo
Raul Yrastorza, El Carmen, L.A.:

12-14 oz. glass. Fill with ice. Add 1/2 oz. Brandy and good Cabernet to within 1 1/2 inch from top. Add juice of 1/2 lime and a wedge of lemon. Fill with orange juice, splash of 7UP and stir. Float your favorite Single Village Mezcal and garnish with lemon, lime or orange.
Sound strange to you? Try it!

Martini Del Maguey
Del Maguey Jefe, Ron Cooper:

Using only San Luis Del Rio in a martini shaker with big cubes of ice, shake briskly and pour into a chilled martini glass.
Experience the complex flavors released.

Raul's Parranda Margarita
Raul Yrastroza, Eldorado:

Fill a 10-12 oz glass with big rocks. Squeeze in dash more than 1/4 in. fresh lime juice bottom of glass. Pour 2 oz Crema de Mezcal. Pour 1/2 oz Triple Sec. Add 3 sugar cubes. Shake to dissolve the sugar cubes. Pour over rocks in a tumbler.
Ole!

Mezcalrita
Fernando, El Cholo, Santa Monica:

2 oz. Crema de Mezcal, 3/4 oz. Cointreau, 4 oz. Margarita mix. Serves 2.
Smooth

The Crema Margarita
Chef Victor W. Matthews, Jr., The Black Bear Restaurant at Pike's Pub:

Over ice pour 1 1/2 oz of Crema de Mezcal, 1 1/2 oz. of Triple Sec, 1/2 oz of Grand Marnier, 1 oz Margarita mix (Sweet and Sour), a dash of Rose's Lime, and a tiny dash of sugar. Finally, squeeze a quarter lime (or a half a mexican limon), and shake well. Pour and enjoy.
("Personally, I recommend this without salt. I never quite understood the salt thing anyway, but in this case it interferes with the sweetness and overall experience of the beauty of the Crema.")

The Del Maguey Margarita
Chef Victor W. Matthews, Jr., The Black Bear Restaurant at Pike's Pub:

The stronger version, for true Mezcal Afficianados: 2 oz Crema de Mezcal, 1 1/2 oz. Countreau, juice of 1 lime, 1/2 tsp. sugar, 1 oz. margarita mix. Shake. pour, and top with 1/2 oz. of Single Village (Chichicapa for instance). ("Again, no salt please... unless you REALLY have to").

The Xiuhtecuhtli (fire god)
George O. Jackson, Jr., Austin:

Made like a Bloody Mary except that you put the alcoholic (mezcal) component in a blender with 3 jalapenos and 1 bunch cilantro; coarsely chop it up and strain into the seasoned tomato juice mixture. Garnish with a lot of freshly cracked black pepper.
Hot

Mezcal Margarita
George O. Jackson, Jr., Austin:

1 shot fresh key lime juice, 2 shots of good mezcal, 1 1/3 oz Mexican Controy or Bols Triple Sec. Shake with and serve over ice in a glass with a salted rim.
Smooth

Minagranite
Jimmy Z, Las Flores Canyon, Malibu:

1 oz. Minero, 1/2 - 1 oz. fresh pomegranite juice, a few drops of fresh key lime juice. Serve in a chilled dessert flute or martini glass.
Delicious

Humboldt's Cosmos
Del Maguey Jefe, Ron Cooper:

2 oz. Trader Joe's Unfiltered Cranberry juice, comes sweetened with white grapes), 1 oz. Chichicapa served in a tumbler on the rocks.
Healthy and Sabroso!

La Palapa Prohibition Margarita
Margaritte Malfy, NYC:

1 oz Del Maguey Chichicapa Mezcal, 1 oz Sauza Hornitos, 1/2 oz Cointreau, splash of OJ, on the rocks or straight up. Glass is rimmed with our chile-piquin salt.
This makes for one awesome tasting Margarita

Margarita San Luis
Del Maguey Jefe, Ron Cooper:

1 oz. San Luis Del Rio, 1/2 oz. Crema de Mezcal and 1 1/2 oz. key lime juice stirred on the rocks.
Hijo la......

Smokey the Beer
Albuquerque Aficionado- Mike Sherwood, ALbuquerque:

Add one oz Minero to a bottle of Sam Adams.
A real kick in the pants.

Sacred Champagne
Chef Joe Reede, Joseph's Table, Taos:

Pour a glass of good champagne and add to it 20% any single village mezcal.
Coooool....

Try Chichicapa Frozen:

Great sipping anytime!

Chichicapa Lime Sorbet;

1 cup lime juice
2/3 cup water
1/3 cup sugar
2 ounces Chichicapa
Mix ingredients and freeze. Scoop into ball and serve. May be used in between courses as a pallate cleanser or as an excellent dessert. If you want an adventure... infuse the water with a serrano chile by cutting it into four pieces lengthwise and briefly boiling in advance.

Prickly Pear Margarita Sorbet
The Sonoran Grill:

Juice and pulp from 6 key limes (remove seeds)
zest of 1 lime
1 cup Sugar
2 tbl 100% Agave tequila
1/4 cup corn syrup
2-1/2 cups very cold water (use bottled)
1 tbl Prickly pear syrup

Stir the tequila, water, sugar, and corn syrup, until sugar dissolves. Stir in lime juice, lime zest, and prickly pear syrup. Transfer ingredients to an ice-cream maker and follow manufacturer's instructions. Put the sorbet in the freezer for 10 minutes before serving. Sorbet will be hard enough to scoop into servings. Garnish with mint leaf and wedge of lime.

Of course we recommend any of our mezcals over tequila for this recipe!

Caldo Minero Poblano (cold poblano soup in the style of Santa Catarina Minas)
Chef Donn Wagner, The new and fabulous Cazwellas in Montrose, CO:

6 Cloves roasted garlic
1 White onion (8 - 9 oz.) diced fine
3 Celery stalks, diced fine
2 Tbs. Unsalted Butter

Saute above until transparent

1 Tbs. roasted and ground Cumin
35 fresh chiles Pasilla - roasted, peeled and seeded - consistancy of the soup depends on quantity of chiles

5 cups rich roasted vegetable stock combined with your leftover asparagus stalks
Combine above, puree smooth and cook at simmer for 20 minutes

3 Cups heavy whip cream
3 oz. Del Maguey Minero
Add above and reduce heat, Salt to taste, serves 8
Enjoy!

Del Maguey Glazed Sea Bass;
Chef Joseph Wrede, Joseph's Table (Recipient year 2000 top 10 new chefs in America):

Glaze
2/3 cup water
1/3 cup sugar
1 ounce Chichicapa

Fillet of Sea Bass...7oz portions

Garnish
Canola oil
Corn tortilla
Salt

Black Bean Salsa

1 cup cooked Black Beans
1/2 cup Corn kernels
1 Tablespoon minced Jalape–os
3 tablespoons diced Red Peppers
1 teaspoon Chichicapa
1 teaspoon Lime
1 clove minced Garlic
Cilantro and Salt to taste

Bring sugar and water to boil, add Chichicapa^TM. Bring back to boil, simmer 8 minutes, reserve. Sear Sea Bass in hot pan, 4 minutes per side. Pour 3 to 4 tablespoons of Del Maguey glaze over fish. Slice tortilla lengthwise, fry in Canola oil, remove and salt. Assemble Black Bean salsa in bowl.

Put salsa on plate, fish on top of salsa and garnish with Tortilla chips. Sabroso.

Mezcal Hollandaise
Chef Grady Spears, Reata:

Yield: 1 1/2 cups
3 large egg yolks
juice of 1 lemon (about 2 tablespoons)
1 cup cold butter, cut into pieces
2 tablespoons mezcal
Kosher salt to taste
Freshly ground pepper to taste

This may be prepared in a saucepan directly over the heat or in a stainless steel bowl placed over a saucepan of simmering water. In either method, combine the egg yolks and lemon juice and heat over low flame, whisking continously until the mixture is light and creamy. Begin adding pieces of butter while whisking to blend. As the butter melts and emulsifies, add more. Keep adding and whisking until the butter is used up and the sauce is thick.

Whisk in the mezcal. Serve at once.

Del Maguey Mezcal Seared Steak
Michael Gardner, Western Division Brand Manager - Skyy:

Using a not-too-thick premium steak, brush both sides with olive oil and sprinkle with salt, pepper and some smoked red pepper flakes. Preheat an iron skillet with a tablespoon or two of olive oil and toss in your steak. When the first side has good color, flip the steak and, after a couple of minutes, pour in 3 or 4 shots of Del Maguey, Single Village Mezcal (we suggest Minero). -- Watch out for flames! -- Take the pan off the skillet and put it into an oven preheated to 400° for five or ten minutes, based on preference. Finally, put your Del Maguey Seared Steak on a plate, deglaze and pour on top the contents of the pan. Garnish with coarsely chopped cilantro sprinkled on the steak and some fresh radishes on the side. Goes well with zucchini and tomatoes. Eat slowly and enjoy with a few sips of mezcal.

Salmon Del Maguey
Thomas K. Stat, Chicago:

1 fresh Salmon steak.(8 oz.)

Glaze:
2 parts Minero
1 part Tamari soy sauce
1 part Honey

Broil or Grill over hot coals. Exquisite!

Crepes San Luis
Chef Lionel Garnier, ¡Bravo! :

Use your favorite crepe recipe and flash the pan with half a shot of San Luis Del Rio just before pouring in the batter. When cooked, lightly sprinkle with fine grain sugar.

Vanilla Ice Crema
Chef Lionel Garnier, ¡Bravo! :

Homemade vanilla ice cream made with Crema de Mezcal. Crema to be introduced in November 2001!

Torta de Chocolate con Mezcal
Executive Chef Marc Felix, Oak Room, Plaza Hotel NY:

Pastry
2 lbs. 3 oz. flour
11 oz. sugar
1 lb. 5oz. butter
8 egg yolks
zest from 2 lemons

Mix flour and sugar. Cut in butter until mixture is crumbly. Add egg yolks and lemon zest with 1 oz. cold water. Let rest for 1 hour. Roll out and place in buttered Tart pan. Bake until light brown, 400° for 5-7 min.

Chocolate-Mezcal Filling
1 quart heavy cream
15 oz. bittersweet chocolate
3 oz. Del Maguey, Single Village Mezcal

Bring cream to a boil and pour over chocolate. Mix well and refrigerate for 5 hours. Whip in electric mixer until the mixture is the consistency of a mousse. Add the Mezcal and pour into prepared Tart Shell and refrigerate.

Mezcal Creme Anglaise
1 qt. milk
1 tsp. vanilla extract
10 egg yolks
7 oz. sugar
3 oz. Del Maguey, Single Village Mezcal

In the top of a double boiler, mix yolks and sugar. Heat milk and add to sugar/yolk mixture. Add vanilla and heat until mixture thickens---just enough to coat a spoon. Add Mezcal and refrigerate.

To Serve
Ladle Creme Anglaise on serving plate. Place chocolate tart on top and garnish with whipped cream.

Chocolate and Mezcal Volcano Cakes
Chef Juerg Wismer, Executive dessert Chef Nestle Corp.:

Ingredients (20 - 3.88 oz. cakes)
1 lb. Nestle Semi-Sweet Chocolate Morsels
1 lb. Butter, unsalted
1/2 cup Mezcal San Luis Del Rio
8 Eggs, large
8 Egg yolks
1 lb. sifted Confectioners' sugar
2 cups all-purpose, sifted Flour
Procedure
1. Preheat conventional oven to 450. Butter and dust with sugar 20 one-cup souffle dishes.

2. In a medium size saucepan over low heat, melt chocolate morsels and butter. Remove from heat. Add the Mezcal and mix well until smooth. Let cool slightly.

3. In a medium size mixing bowl combine eggs, egg yolks and sugar. Whip until well mixed. Add chocolate mixture and gently incorporate flour until batter is well blended.

4. Scoop 110 gr. of batter into each souffle dish. Bake cakes until sides are set and center remains soft, approximately 11 minutes. Serve immediately.

5. Optional, decorate with whipping cream and serve with marinated oranges.

Chocolate Mousse with Mezcal
Chef Juerg Wismer, Executive dessert Chef Nestle Corp.:

Ingredients (12 - 4 oz. servings)
12 oz. Peter's Broc Milk Chocolate
6 oz. Peter's Burgundy Semi-Sweet Chocolate
1/4 cup Water
1/4 cup Mezcal San Luis Del Rio
1 qt. heavy whipping Cream
Procedure
1. Carefully melt milk chocolate and semi-sweet chocolate together in a microwave oven (defrost setting) or water bath.

2. In a 1 qt. saucepan, combine water and Mezcal. Warm the liquid to approximately 160 F. Pour the warm liquid into the chocolate and mix well until a smooth truffle filling is obtained.

3. Whip the cream half way. Add 1/8 of whipped cream to the truffle filling. Mix well with a rubber spatula. Add the rest of the whipped cream and quickly fold together. The mixing should be done quickly but gently to avoid a curdled texture because the chocolate will set very quickly once in contact with the cold whipped cream.

4. Pour the mousse into a bowl and let set overnight.

5. Form "dumplings" using a warm metal spoon. Garnish to your preference.

Notes: The mousse is always best prepared the day before serving. When refrigerated, the mousse can be served for approximately 3 days.

Cafe Del Maguey:

Pour a couple tablespoons of Del Maguey, Single Village Mezcal into a cup of Colombian coffee with milk and see what happens. A pinch of sugar if you wish.

Del Maguey Mezcal and Dessert:

If it's chocolate, eat it while sipping any Del Maguey, Single Village Mezcal. You'll be back for seconds!

Espresso Del Maguey:

A great way to end a meal (or start the day). Fresh ground espresso or filter made coffee using Italian roast and 1/2 ounce of Del Maguey, Single Village Mezcal.

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Update 11.21.09