Holiday Cocktails with Mezcal Amarás 

It’s that time of year to host friends and ring in the holidays with some cheer. We have endured many holidays during the pandemic, away from family and friends. This holiday it’s time to invite all your loved ones over and have signature drinks ready to celebrate.

Since Los Angeles has become a Mezcal town, we adore many artisanal smoky Mezcals. One of our favorites that we have discovered all over Mexico is Mezcal Amores but now here in the US, it has arrived as Mezcal Amaras translated to “You are going to love it.”

Made in Oaxaca, this agave is featured all over Southern California often in cocktails, but we found one so special we only like to sip and savor it on the rocks as it is different than the Espadin from Oaxaca. Mezcal Amarás Cupreata Joven has a herbal, vegetal aroma with a cacao flavor and a bit of spice. We encourage you to try Mezcal Amarás Espadín Reposado, Mezcal Verde Amarás Espadín, or Mezcal Amarás Espadín Joven in one of these festive cocktails.

Christmas Eve Cocktail (“Cocktel Noche Buena”)

Syrup Recipe: Combine the ingredients below in a medium-sized saucepan. Bring to a boil, stirring occasionally and let simmer till the water becomes a reddish hue, then remove from heat.

  • Syrup ingredients:
    • 2.5 cups of water
    • 3 strawberries, 2 blackberries, 4 blueberries, 1/2 orange in wedges, 1 cinnamon stick, 1 star anís and 1.5 oz agave nectar

To serve: Use hot water to charge heat tempered glass before serving the cocktail. Remove hot water. Then add the following ingredients into the heated glass:

  • 2 oz of syrup
  • 1.5 oz Mezcal Amarás Espadín Reposado
  • 0.5 oz Grand Marnier

Stir to combine, then garnish with an orange slice, strawberry and a sprig of basil.

*served hot* |  recipe yields 2 servings

The Christmas Pomegranate (“The Granada Navideña”) 

Hibiscus Syrup Recipe: In a medium-sized saucepan bring water to a boil, then add sugar. Stir till sugar is dissolved. Remove syrup from heat and add hibiscus flowers. Let hibiscus flowers steep for about 20 mins or desired flavor is achieved. 

Hibiscus Syrup Ingredients:

  • 1 cup of water
    • 1 cup granulated sugar
    • 1 handful of dried hibiscus flowers

To serve: Combine all ingredients below into a cocktail shaker with ice. Shake for about 30 seconds or until the cocktail shaker is cold to the touch. Then strain over up into a half sugar rimmed coupe glass. Garnish with a lemon peel.

  • 1.5 oz Mezcal Amarás Espadín Reposado
  • 1.5 oz pomegranate juice
  • 0.5 oz fresh lemon juice
  • 0.5 oz hibiscus syrup

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