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We spend a lot of time sipping spirits neat, and we love that. However, when we're at the pool, enjoying a pre-dinner bar stop, hoping to use a specific ingredient, or just feeling spicy we look to the amazing bartenders who work with our spirits around the country to mix us a cocktail. The talent featured here runs deep, and our appreciation for the folks behind the stick has no ceiling. It's cocktail hour! Cheers!

If you're interested in being featured, please read this.


Jan Warren.jpg


Created by

Jan Warren

1.5oz Fidencio Clásico

.5oz Hampden Estate 8 YO Jamaican Rum

.25oz John D. Taylor's Velvet Falernum Liqueur

Add ingredients to an old-fashioned glass, add ice, stir briefly and garnish with a lemon twist.

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Created by

Cameron Holck

1.5 La Higuera Texanum

.5 Hayman’s Old Tom

1 Dolin Blanc Vermouth

1.25 Fig Leaf Tea

2dash El Guapo Gumbo Bitters

Glassware - up

Garnish - quick pickled fig quarter & grapefruit zest


Preparation: Combine ingredients and place in a freezer overnight to chill to 0 degrees. Serve in a chilled coupe and garnish with the pickled fig quarter on the rim and zest of grapefruit.


For the fig leaf tea:

Simmer 4-5 fresh fig leaves in 2 cups of water for 30 minutes. Let cool and strain.

For the quick pickled figs:

2c figs, quartered

2 bay leaves

1c white balsamic vinegar

3tbsp sugar

2tsp salt


Dissolve the sugar and salt in the vinegar on low heat. Combine remaining ingredients in a heat proof jar. Keeps for up to 2 weeks.



Derrumbes San Luis Potosi was named by as the best mezcal to use in a negroni. This white negroni is one of our favorites - we're proud to share it.

1.5oz Derrumbes 'SLP'

.75oz Dolin Blanc

.75oz Luxardo Bitter Bianco

Glassware - Rocks

Garnish - Grapefruit peel or flower

Add all ingredients to a mixing vessel and stir with ice until probably chilled. Strain over a large ice cube and express the oils from the outside of the citrus peel.



2oz Fidencio Único

.75oz Blanc Vermouth (Dolin)

2dash Peychaud’s Bitters

Glassware - Up

Garnish - Lemon zest, rosemary

Combine all ingredients in a mixing vessel and stir with ice until properly chilled. Strain into a chilled martini glass or coupe. Express the lemon oils from the outside of the peel and discard. Lightly crush the rosemary to aromatize and lay it on the rim.

Plot twist


Build in a mixing glass and stir until chilled. Strain over a large cube and garnish with a dehydrated orange slice.


Touched by Poison


1.5oz Fidencio Clásico

1oz Tomatillo-Cilantro-Habanero Shrub

(Heavy) .5oz Lime Juice

.25oz Chareau Aloe Liqueur

Shake and fine strain into chilled little coupe glass. No Garnish

For the Tomatillo Shrub

Remove leaves, wash, juice, & strain the tomatillos. Blanch cilantro & immersion blend into tomatillo juice - strain again.  Combine remaining ingredients & blend until sugar & salt are fully dissolved.  Measure out final yield, & for every 1oz of shrub add 1ml of Habanero Tincture (let cut habaneros sit in Fidencio Mezcal for up to 4 hours).

For 1 Quart:

  • 625g Tomatillo Juice

  • 470g Sugar

  • 43g Seasoned Rice Vinegar

  • 13g Cilantro

  • 3g Salt


You Had Me
at Aloe

Collaboration with

Michael Buonocore

.75oz Derrumbes SLP

.75oz Fidencio Clásico

.75oz Chareau Aloe Liqueur

.75oz Lime Juice

.5oz Watermelon Syrup*

Glassware - Rocks

Garnish - Watermelon wedge

Shake all ingredients and strain onto fresh ice. Place a slice of watermelon on the rim.

*For the watermelon syrup, measure the following ingredients by weight and combine. Stir until sugar and salt are dissolved.

  • 1 part watermelon juice, finely strained

  • 1 part sugar

  • pinch of salt



1.5 La Higuera Wheeleri

.5 London Dry Gin

.5 Passion Fruit Purée

.25 Orgeat

.5 Orange Juice (mandarin)

1  Lemon Juice

Glassware - Coupe

Garnish - Edible flower

Shake all ingredients until cold and double strain into a chilled coupe.



Created by

Cameron Holck

1.5oz Fidencio Clásico

.5oz Nixta Corn Liqueur

.5oz Carnitas Taco Syrup*

1oz  Lime

Glassware - Rocks

Garnish - Cilantro sprig and chile salt


Shake all ingredients until cold and strain over fresh ice. Add cilantro and sprinkle chile salt on top. Alternatively, add the chile salt to the rim before pouring the cocktail.


*Taco syrup - combine, dissolve on low heat and strain:

  • 600g Coca-Cola

  • 600g sugar

  • Tbsp cumin

  • Tbsp oregano

  • Tbsp vanilla

  • 2-3 chipotle peppers



1.5oz La Higuera Wheeleri

.5oz  Aged Pot Still Rum (Uruapan Añejo)

1.5oz Pineapple Gum Syrup*

.5oz  Campari

.75oz Fresh Lime Juice

Glassware - Hurricane

Garnish - Pineapple fronds & Angostura bitters

Shake all ingredients until cold and strain over crushed ice. Add pineapple fronds and dash the Angostura bitters on top as a float.


*If pineapple gum syrup is unavailable, use a syrup made from 1 part pineapple juice to 2 parts dark sugar, dissolved over low heat. Reduce the measurement to 1oz.




2oz La Venenosa Tabernas

4-6oz Squirt (or grapefruit soda)

Half a lime

Glassware - Collins (or clay cantarito)

Garnish - Chile salt rim, lime wedge

Rim your glass with chile salt and squeeze in half of a lime. Add a pinch of salt and a generous pour of raicilla. Top with ice and squirt, giving it a light stir to incorporate. Best with squirt from a glass bottle.



2oz Fidencio Clásico or Derrumbes SLP

4-6oz Ginger beer (Fever Tree)

2-3 Slices of jalapeño (if desired)

Glassware - Rocks (or clay cantarito)

Garnish - Jalapeno slice, lime wedge

Add mezcal and jalapeño slices to a glass or clay mug and muddle. Add ice and top with ginger beer. Stir to incorporate and garnish with a lime wedge and a jalapeño slice if using.

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