30 ML MEZCAL

30 ML ALMA TEPEC

22 ML LEMON JUICE

22 ML HONEY-GINGER SYRUP*

FLOAT: 4-6 DASHES ANGOSTURA BITTERS

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PREPARATION: COMBINE ALL INGREDIENTS IN A SHAKER AND ADD ICE. SHAKE AND STRAIN INTO A ROCKS GLASS. GARNISH WITH A CANDIED GINGER AND CHILITO.

*HONEY-GINGER SYRUP: COMBINE EQUAL PARTS WATER AND HONEY INTO A SAUCEPAN. ADD A SKINNED AND SLICED GINGER ROOT. BRING ALL INGREDIENTS TO A BOIL. LET COOL AND REFRIGERATE OVER NIGHT. STRAIN OUT GINGER PIECES IN THE MORNING.

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WHERE TO FIND: LA CHA CHA CHA (DOWNTOWN LOS ANGELES, CA)

CREATOR: ZACK RAGER (@ZACK.RAGER)

45 ml mezcal

15 ml ALMA TEPEC

22 ml LIME JUICE

22 ml WATERMELON SIMPLE SYRUP*

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Preparation: Combine all ingredients in a shaker and add ice. Shake and strain into a rocks glass. Garnish with a lime wheel or small slice of watermelon.

*Watermelon Simple Syrup: On low heat combine equal parts watermelon juice and natural cane sugar. Stir until the sugar dissolves. Do not leave on the heat source too long.

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WHERE TO FIND: FERNSIDE (San Diego, CA)

CREATOR: Christian (@daskid)

45 ML GIN

15 ML ALMA TEPEC

15 ML SWEET VERMOUTH

15 ML MARASCHINO LIQUEUR

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PREPARATION: COMBINE ALL INGREDIENTS IN A MIXING GLASS WITH ICE. STIR AND STRAIN INTO A CHILLED COUPE. GARNISH WITH AN ORANGE PEEL.

45 ml mezcal

15 ml alma tepec

30 ml orange liqueur

30 ml Lime Juice

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Preparation: Combine all ingredients in a shaker and add ice. Shake and strain into a rocks glass. Garnish with a lime wheel or pineapple leaves.

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