Mezcalita Recipe

Make syrup

Combine 0.5 cup agave nectar and 0.5 cup water in a small saucepan. Add 1 cinnamon stick, 3 whole cloves, 4 black peppercorns, and 1/2 tsp sliced fresh ginger. Warm over medium-low heat, stirring until the agave dissolves and the mixture is fragrant, about 4–6 minutes. Do not boil vigorously. Remove from heat and let steep for 15–20 minutes to develop spice flavors. Strain out solids into a clean jar. Cool to room temperature before using. Refrigerate leftover syrup for up to 2 weeks.

Prepare glass

On a small plate combine 1 tsp Tajín and 1/4 tsp coarse salt. Run a lime wedge around the rim of a rocks or coupe glass, then dip the rim into the Tajín-salt mixture to coat. Set the glass aside.

Mix drink

Fill a cocktail shaker with a handful of ice. Add 2 oz Agua Mágica Espadín (mezcal), 1/2 oz Cardenxe Sotol, 3/4 oz fresh lime juice, 1/2 oz fresh grapefruit juice, 1/2 oz spiced agave syrup, and 1/4 oz orange liqueur (optional).

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain & serve

Fill the prepared glass with fresh ice (or serve neat in a chilled coupe without ice). Double strain the cocktail into the glass to remove ice shards and any pulp. Garnish with a grapefruit wheel or a expressed grapefruit peel over the drink to release oils, then drop it in. Serve immediately.

Tasting notes

This Mezcalita balances smoky Espadín mezcal with herbaceous sotol and warm spiced-agave sweetness. The Tajín-salt rim adds brightness and savory contrast. Adjust spiced agave to taste for sweetness level.