Midnight Mezcalita Recipe

Combine and chill

In a small pitcher or jar, combine 2 oz fresh lemon juice, 1 oz fresh lime juice and 3 oz simple syrup. Stir to combine and chill in the fridge until ready to use.

If using egg white

If you want a frothy texture, separate 1 egg white and keep cold. It will be added to the cocktail shake (perform dry shake then wet shake as described below).

If desired, run a lime wedge around the rim of a rocks or coupe glass and dip into coarse salt mixed with a little lime zest. Chill the glass briefly or set aside with ice to chill.

Place 6 fresh blackberries into a cocktail shaker (preferably metal). Add 0.25 oz agave syrup to help maceration.

Using a muddler, gently muddle the blackberries until they break down and release juice but not so hard that you pulverize seeds. Aim for a pulpy purée with some intact pieces for texture (about 10–15 firm presses).

Add to the shaker: 2 oz 400 Conejos mezcal, 1 oz Gran Centenario tequila, 0.75 oz fresh lime juice, 1 oz house-made sour, and egg white if using (from House-made Sour section).

Dry shake (no ice) vigorously for 12–15 seconds if using egg white. This emulsifies and creates a foam. If not using egg white, skip the dry shake or give a short vigorous shake for 5–8 seconds to integrate ingredients.

Add a generous amount of ice to the shaker (enough to fill two-thirds). Shake vigorously for another 12–18 seconds until the shaker is cold to the touch and well-chilled.

Double-strain the cocktail into the prepared chilled glass using a Hawthorne strainer and a fine mesh strainer to remove blackberry seeds and pulp. For a slightly more rustic presentation, you may fine-strain and leave a small blackberry piece for garnish.

Garnish with a fresh blackberry on a pick or a lime wheel; optionally express a lime twist over the top for aroma.

Serve immediately. Enjoy responsibly.