COCKTAILS

WHAT'S THE BEST WAY TO ENJOY MEZCAL?

However, you prefer it! Traditionally, Mezcal is savoured neat, without ice, accompanied by orange and chilli worm salt and a cold beer, or paired with food. If sipping isn't your style, our mezcal also makes a fantastic ingredient for cocktails. Feel free to explore some of our top picks here.

QUIQUIRIQUI PALOMA

• 35ml QQRQ Espadin

• A pinch of sea salt

• Fresh lime juice

• 3 Cents Grapefruit Soda

Fill a highball with ice, add all the ingredients then top with the soda.

PIÑA FUMADA

by Discount Suit Company.

• 35ml QQRQ Espadin

• 35ml fresh lemon juice

• 35ml fresh pineapple juice

• 15ml of honey mixed with 5ml water

• 10ml of velvet falurnum

Shake and pour over cubed ice. Add a splash of soda and fill the glass with crushed ice. Garnish with pineapple leaves and lemon wedge.

MEXPRESSO MARTINI

• 40ml QQRQ Espadin

• 15ml coffee liqueur

• 30ml espresso coffee

• 10ml orgeat syrup

• 2 drops mole bitters

Shake with ice, then strain into a chilled glass.

MEZCAL MARGARITA

• 40ml QQRQ Espadin

• 15ml triple sec

• 20ml fresh lime juice

• 5ml agave syrup

• Small pinch of sea salt

Shake over ice and strain into an ice-filled glass.

SOMETHING A LITTLE MORE COMPLEX...

Do you consider yourself a cocktail expert? Why not try one of these amazing cocktails created by the talented team at The Umbrella Project. You can see more of their work at www.theumbrellaproject.co.uk

KOREAN JESUS

• 20ml QQRQ Espadin

• 10ml Sesame Oil & Gochujang redistilled Ocho

• 15ml plum soju

• 10ml plum juice

• 15ml Coriander & Ginger & Gochugaru Cordial

• Gochugaru Salt to garnish

To make the Sesame Oil & Gochujang redistilled Ocho:

500ml Ocho tequila, 100g Gochujang, 50g sesame oil, redistill at 40c.

Stir the ingredients together with ice, strain into a chilled glass, and garnish with gochugaru.

SUNBATHING ANIMAL

• 35ml QQRQ Espadin

• 15ml Midi Liquid Sunset

• 15ml Clarified apricot yoghurt cordial

• 10ml Petit Manseng Dessert wine

• 125ml soda

• 1ml Lemon thyme tincture

Build in a highball glass, add ice and top with soda.

CAFE OAXACA

• 10ml QQRQ Espadin

• 10ml Camazotz Oaxacan Rum

• 10ml Dolce Cilentro Pistachio

• 10ml Tempus Noyaux

• 10ml Tempus Cacao

• 0.3ml Citric Acid Grams

• 10ml Hibiscus & Coffee

• 50ml milk

• Pistachio dust to garnish

Mix everything together but the milk. Pour the milk into a separate container. Slowly pour the mix over the milk to curdle. Pour the curdled mix through a chinois sieve. Once the milk starts to run clear, pour the mix back through the curds to clarify further.

Pour into a rocks glass with a cube of ice, garnish with pistachio dust

MICHELADA VERDE

• 40ml QQRQ Espadin

• 50ml Umbrella larger

• 50ml Clarified Tomatillo juice

• 20ml Michelada Cordial

• 40ml water

• Green Tomato Slice / Pink Himalayan salt to garnish

For the cordial:

• 250ml Clarified Green Tabasco

• 250ml Clarified Hendersons

• 500ml agave syrup

• 15g MSG

• 10g birdseye chillies

• 10g lime peel

• 15g malic acid

• 15g citric acid

• 5g salt

Cook on low heat for 10 minutes to infuse the chilli. Strain.

Carbonate all ingredients, and pour into a frozen beer glass.