From the first drink to the last. Keep it less ordinary.
First drinks. Less ordinary.
Zacal Ranch Water
Clean, minimal, and built around our mezcals’ mineral character and light smoke. A drink that rewards people who know what they are looking for.
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INGREDIENTS:
40ml Zacal Manso Sahuayo Mezcal
10–15ml lime juice
Good sparkling water Instructions
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METHOD:
Build over ice in a highball glass.
Garnish with cucumber & black pepper.
Eat the garnish, then enjoy the drink.
The Cerveza Cooler
Michoacán’s answer to the turbo shandy. Scale up in the same proportions for a pitcher, to keep summer cocktails simple.
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Ingredients:
40ml Zacal Manso Sahuayo
10ml lime juice/ Squeeze of lime
10ml elderflower cordial
Top w/ lemonade and Mexican lager (Corona or go heavier with Modelo).
Garnish:
Lime wheel and cucumber slice
Method:
Add all ingredients in glass or jug, apart from lemonade and lager/beer/ale. Add ice, then lemonade and lager/beer/ale, then garnish
Zacal Spritz
Perfect welcome drink. Light, refreshing, lower ABV take on the Aperol spritz, but with a less ordinary twist. Perfect for people new to mezcal or making cocktails.
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INGREDIENTS:
15ml Zacal Manso Sahuayo Mezcal
15ml Aperol
15ml lime juice
15ml agave syrup
Good sparkling water
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METHOD:
Build over ice in a wine glass
Garnish with a spring of mint
The Mariposa
Named after the Monarch butterflies that migrate through Michoacán every winter. Aperitivo-style. One glass, five ingredients, no theatre required.
Ingredients:
40ml Zacal Manso Sahuayo
5ml lime juice/ Squeeze of lime
15ml dry vermouth
10ml elderflower cordial
Top w/ tonic
Garnish:
Charred grapefruit slice & olive
Method:
Add all ingredients in glass, apart from the tonic water. Add ice, then tonic, then char grapefruit and add olive
Fresa Rosa
Tied to one of Michoacan’s biggest exports, the strawberry. Approachable, visually stunning, ideal first drink for those who know how to make a cocktail at home.
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INGREDIENTS:
45ml Zacal Manso Sahuayo Mezcal
4 fresh strawberries, muddled
15ml lime juice
15ml agave syrup
2 dashes Angostura bitters
METHOD:
Shake with ice.
Fine strain over ice in a rocks glass.
Garnish with a strawberry slice.
Last drinks. Less ordinary.
Zacal Mezcal
RECOMMENDED SERVED IN A COPITA OR A WHIKSY TUMBLER. NO NEED FOR ICE.
Morelia
Named after the capital of Michoacan, Morelia is our most contemplative serve.
One for the more cocktail making initiated and fans of the Manhattan.
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Ingredients:
50ml Zacal Manso Sahuayo Mezcal
25ml mole vermouth*
5ml agave syrup
2 dashes Angostura bitters
2 dashes saline solution
METHOD:
Stir with ice.
Strain into a coupe glass.
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*Mole vermouth how to make:
Ingredients:
400ml sweet vermouth
Peel of one orange
2 tbsp cacao nibs
3-4cm chopped ginger
1 tsp dried chilli flakes
½ tsp vanilla extract
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Method:
Combine all ingredients in a small saucepan over medium heat.
Warm gently. Do not boil.
Remove from heat and allow to cool.
Strain through a fine sieve, bottle, and refrigerate.