Document 83550

on Mezcal
i
p
r
o
c
S
COCKTAIL BOOK
Specialty Mezcal Cocktails
Scorpion Mezcal® 40% alc/vol
2011 Caballeros Inc. All Rights Reserved
Designed by Sweetman Communications
©
®
M
n
o
ezcal
i
p
r
o
c
S
TASTING N OTES
®
Scorpion Mezcal® Silver
Scorpion Mezcal® Reposado
Gold, lanolin and honey aromas. A soft round entry leads to a dry light-tomedium-body with honey, grassy herbs, flax, caramel, salt, light spice.
Finishes dryly with a honeyed oak barrel nose. 92 pts from BTI
Scorpion Mezcal® Añejo 1 Year
IMPORTED BY CABALLEROS INC, OAKTON, VA alc/vol 40% DRINK RESPONSIBLY
Clear, Complex, fruit fudge and smoky nose. A soft, round entry leads to a
smooth medium body with delicate lemon grass, dried fruit, and spice
flavors. Finishes with along, silky, sweet and hot spicy finish, a velvet brick.
Double Gold Medal, WSWA 2010
Fresh, nimble, nicely balanced spirit with hint of melon flavor. Firm and
slightly oily with a light lime, cucumber, sea salt and herbal aromas, slightly
bitter, leafy finish. Double Gold Medal, WSWA 2010, Best of Show
Scorpion Mezcal® Añejo 5 Year
LIMITED EDITION
Scorpion Mezcal® Añejo 7 Year
LIMITED EDITION
Beautiful golden amber color. Intense aromas of roasted pineapple, raw
honey, vanilla, caramel, cinnamon bark, fresh herbs and smoldering
embers. A rich lush entry leads to a massive, off-dry full bodied palate of
roasted agave, grilled pineapple, wildflower honey, oiled leather, exotic peppercorns and brown spices. Finishes with a long, sweet fade of toffee, peppery spice and smoky oak. Amazingly complex, balanced and utterly
delicious. 96 pts BTI, Platinum Award
Brilliant pale amber color. Vibrant caramel, roasted pineapple, vanilla,
pepper, smoky embers and spice aromas. A supple entry leads to a
velvety dry-yet-fruity full bodied palate with intense vanilla, toffee, agave,
grilled pepper, smoky wood and exotic peppercorn flavors. Finishes with a
rich, long fade of mocha, toffee, cracked black pepper, roasted oak and
spices. A wonderful Cognac-like mezcal with a superb wood treatment, A
very impressive world-class spirit. 97 pts BTI, Platinum Award
www.scorpionmezcal.com
What is Mezcal?
“Mexican Cognac”
Mezcal, is a distilled alcoholic beverage
made from agave plants that are native to
Mexico. The word “mezcal” comes from
the indigenous language Nahuatl “mexcalmetl,” which means agave or maguey that
has been cooked. This sweet cooked agave
is mashed, fermented and double distilled
to make Mezcal.
Mezcal also has a magic and religious
connotation within Mexican culture. It is
recognized as an excellent world quality
distilled beverage, thanks to its fine aromas, unique flavors, and high quality. In
the nineteenth century, colonial aristocrats
liked Mezcal so much that they used to call
it “Mexican Cognac”, because of its exquisite and delicious flavors.
Classic MezcalRita
Serves: 1
1.5
1
1
oz
oz
oz
Scorpion Mezcal Silver
Cointreau
Fresh Lime Juice
Rim Margarita glass with Salt.
Mix ingredients in shaker with ice, strain into
rimmed Margarita glass.
Frozen Mezcal- Avocado
Junior Merino, The Liquid Chef
Serves: 1
1
1
1/4
.75
.5
1.5
1.5
tsp
oz
oz
oz
oz
oz
Honey
Agave Syrup
Avocado, ripe
Agwa Coco Leaf Liquor or Midori
Cointreau
Scorpion Mezcal Silver
Lime Juice
Rim tall glass with CactusLemon Grass salt if available.
Place all ingredients in
blender with one cup ice.
Blend and pour into tall glass.
Garnish with lemon peel.
Scorpion Stinger
Dale DeGroff
Serves: 1
1
1
oz
oz
Scorpion Mezcal Silver
Kahlua Especial
Rim glass with mixture of Chili and Dutch Cocoa
unsweetened chocolate.
Shake ingredients with ice and strain into rimmed
glass.
Affinity Cocktail
Chris Carlsson, SpiritsReview.com
.75 oz Dry Vermouth
.75 oz Sweet Vermouth
.75 oz Scorpion Mezcal Silver
2
dashes Orange Bitters or Angostura
Stir in mixing glass
Strain into Martini glass
Garnish with Lemon twist and Cherry
*sugared rim (preferably colored) if preferred
Mezcal Cocktail
Signature drink at Rayuela Restaurant NYC
Created by Junior Merino
1.5 oz Scorpion Mezcal Blanco (Silver)
.5
oz Cointreau
.5
oz Monin Ginger Syrup
.5
oz Lime Juice, fresh
1
oz Jimaca Juice, fresh
.5
oz Pineapple Juice
Put all ingredients in a shaker, shake well and strain
into Martini glass.
Tunatini
Julian Medina- Toloache NYC
Serves: 1
2
oz
Scorpion Mezcal Silver
1
oz
Cointreau
1.5
oz
Prickly Pear Puree- or muddled
splash
Lemon & Lime Juice
Half salt rim on Martini Glass. Shake ingredients with ice
and strain into
rimmed Martini
glass.
Copa Verde
Dale DeGroff
Serves: 1
1/4
.5
oz
.5
oz
.75 oz
2
oz
Avocado, ripe
Lemon Juice
Lime Juice
Agave Syrup
Water to thin
Scorpion Mezcal Silver
Mix all ingredients with hand immersion blenderadd Scorpion Silver and thin to taste with water- add
ice and stir, pour into chilled glass.
Jalapeno Sting
Leo DeGroff
Serves: 1
2
.5
.75
2
pieces
oz
oz
oz
Jalapeno- size of a nickle- muddled
Lime Juice, fresh
Agave Syrup
Scorpion Mezcal Silver
Shake well with ice and strain into chilled salt
rimmed Martini glass.
Baja Julep
Chris Carlsson, SpiritsReview.com
1
part Scorpion Mezcal Silver
3
parts Red Bull
1
Sprig of Mint
2
dashes Angustora Bitters
Stir with ice serve in Rocks glass.
Ferdinand, After the Bull
Chris Carlsson, SpiritsReview.com
1
part Scorpion Mezcal Silver
1
part Red Bull
1
part Pineapple Juice
1
part Orange Juice
2
dashes Angostura Bitters
Lime Juice to taste
Stir with ice
Serve in Martini or Margarita glass
Orange wheel as garnish.
Empellon
Mathew Resler, Empellon NYC
Serves 1
1.75 oz Scorpion Mezcal Anejo
.75 oz Carpano Antica Formula- Sweet Vermouth
.50 oz Honey Syrup
Shake with ice and strain into chilled cocktail glass.
Garnish with Star Anise or Orange slice
Grand Stinger
Alex Velez
Serves: 1
.5
.5
.5
.5
.4
.4
oz
oz
oz
oz
oz
oz
Scorpion Mezcal Anejo 5 Year
Vodka
Gin
Hibiscus Syrup
Lemon Juice
Orange Flower Water
Club Soda
Mix all ingredients in shaker with ice, strain into
chilled cocktail glass and top with club soda.
Garnish with hibiscus flower if
available.
Zengo Stinger
Claudia Maia, Modern Mexican Restaurants
Serves: 1
2
3
1
.5
oz
wheels
oz
oz
Scorpion Mezcal Silver
Cucumber - muddled
Sour Mix
Serrano Sour; muddle chili with
sour mix, strain
Rim glass with Sal de Gusano or Chili Piquin. Muddle cucumber and Serano chili with sour mix, and
strain. Add Scorpion
Mezcal and sour mix,
shake with ice and
strain into chilled
cocktail glass. Garnish with lime
wedge.
Oaxaca Nights
Esteban Ordonez
Yerba Buena Perry NYC
1.5
1
.75
oz
oz
oz
.75
4
oz
1
tsp
Scorpion Mezcal Silver.
Fresh Pineapple Juice.
Fresh squeezed, strained
Lemon Juice
Simple Syrup.
Cilantro Sprigs. (reserve one
for garnish)
Hibiscus Syrup*
Combine the pineapple
juice, lemon juice, simple syrup and 3 cilantro
sprigs in a cocktail
shaker, fill with ice and
shake vigorously for 7
seconds or until well
chilled. Strain over a
large ice cube in an old
fashioned glass, float the
hibiscus syrup over the
cocktail and garnish with the
remaining cilantro sprig.
Malaria
Chris Carlsson, SpiritsReview.com
1
oz Scorpion Mezcal Silver
1
Lime, juiced
4
oz Tonic Water
Pour into chilled Highball glass over ice.
optional: Rim the glass with lime juice and salt
Scorpion Blood and Sand
Adapted by Chris Carlsson, SpiritsReview.com
1
oz Scorpion Mezcal Reposado or Anejo*
1
oz Orange Juice
.75 oz Maraschino Liquor
.75 oz Sweet (red) Vermouth
*for a dryer version, use Dry White Vermouth
Carmen’s Tears ( a dry clear version)
Chris Carlsson, SpiritsReview.com
1
.75
.75
2
oz Scorpion Mezcal Silver
oz Maraschino Liquor
oz White Vermouth
dashes Oranges Bitters
Shake with ice and strain into cocktail glass
Donaji
a typical mezcal cocktail from Oaxaca
Serves: 1
1
3
1.5
1
T
oz
oz
T
Lime Juice
Orange Juice
Scorpion Mezcal Silver
Grenadine
Rim cocktail glass
with chili-salt. Mix
Orange, Lime and
Mezcal with ice,
pour into chilled
glass, float 1 T.
Grenadine and garnish with Orange
slice.
La Paloma
Serves: 1
1.5
.5
6
oz
oz
oz
Scorpion Mezcal Silver
Lime Juice, fresh
Squirt or Jarritos Grapefruit Soda
Mix in tall highball glass, fill with ice.
Sangrita
Barbara Sweetman
Serves: 1
.25 cup
.25 cup
.25 cup
dash
dash
Tomato Juice
Orange Juice
Lime Juice
Salt & Pepper
Tabasco or Hot Sauce to
taste
Mix all ingredients and chill. Serve in shot glasses
along with Mezcal shots.
BLUE ON BLUE SCORPION MARGARITA
.75
oz Scorpion Mezcal
.75
oz Blue Curacao
.25
oz Lime juice
1.5
oz Sweet ‘n’ Sour Mix
Blend with ice and pour into chilled Margarita glass, salted
rim optional.
EL ENCANTO
3
oz. Grapefruit Juice (preferably pink)
.5
oz Sangrita
1
oz Scorpion Mezcal Silver
combine with ice in shaker, shake, strain and serve in a salt
rimmed Martini glass.
BERTA
Ricardo Valentín Jiménez
Misión de los Ángeles, Oaxaca
2
Lemons, juiced
2
T. Honey
1.5
oz Scorpion Mezcal Silver
Mineral Water
Lime, squeeze
Combine first three ingredients in 10 oz. Margarita glass.
Stir, add ice, finish with mineral water and a squeeze of
lime.
MezBall
Serves: 1
1.5
1
1
.5
oz
oz
oz
oz
splash
Serve over
ice in Rocks
glass or
strained into
chilled Martini glass.
Scorpion Mezcal Silver
Midori
Pineapple Juice
Agave Syrup
Lemon-Lime soda
RED CACTUS
Adapted from Compadres Mexican Restaurant,
Yountville, CA
1.5
1
1
1
1
1
1
1
1
3 oz
oz Scorpion Mezcal Silver
t Horseradish
t A-1 Sauce
dash Worcestershire
dash Tabasco
squeeze of Lemon
squeeze of Lime
dash Celery Salt
splash Orange Juice
Tomato Juice
Marinated Green Beans
Serve over ice in 16 oz. Tumbler, shaken well, and
garnished with lime slice and marinated green
beans.
El Dorado
Created by Chris Carlsson, SpiritsReview.com
1
part Scorpion Mezcal Silver
3
parts Red Bull
1
Lime Wedge (and/or Maraschino Cherry)
2
dashes Angostura Bitters
Stir or shake with ice serve in Rocks glass
Berried Scorpion
Barbara Sweetman
Serves: 1
.3
C
6
.75
1
leaves
oz
oz
splash
oz
oz
1.5
1
Mixed berries- strawberries,
raspberries, blueberries-muddled
Mint - muddled
Agave Nectar
Orange Juice- fresh squeezed
Lime Juice, fresh
Scorpion Mezcal Silver
Cream
Muddle berries with mint. Add remaining ingredients and shake well with ice. Pour and strain into
chilled cocktail glass. Mint and berry garnish.
Hot Smokin Chocolate
Barbara Sweetman
Serves: 1
1/2
1
1.5
1
Tablet Ibarra Mexican Chocolate
C
Milk
oz
Scorpion Mezcal Reposado or Anejo
Vanilla Bean, split
Whipped Cream topping
Heat chocolate, milk & vanilla bean stir constantly,
do not boil. After the chocolate has melted, add 1
oz. Scorpion Mezcal Reposado infused with vanilla
bean. If not
available, add
Scorpion Mezcal
Top with whip
cream.
Serve in mug
with cinnamon
stick stirrer.
Luxury Experience’s Apple Rita
Debra Argen
Serves: 1
.75
.25
1
1.5
.5
1
oz
oz
oz
oz
oz
tsp
Travis House Apple Pie Liqueur
Grand Marnier
Scorpion Mezcal Silver
Lime Juice
Agave nectar
Sweetened Condensed Milk
Kosher Salt, Cinnamon, Sugar Rim
Rim Margarita
glass with salt, cinnamon, sugar mixture. Shake all
ingredients with
ice and strain into
chilled rimmed
Margarita glass.
Spirit of Mexico
Dori Bryant
Serves: 1
2
1
1.5
oz
oz
oz
Passion Fruit Juice
Pineapple Juice
Scorpion Mezcal Silver
Lime Juice, Squeeze
Shake with ice and strain into Martini glass or pour
over rocks in Highball glass.
Mezcal Café su Da
(Vietnamese Coffee with Mezcal)
Created by Chris Carlsson, SpiritsReview.com
1
oz Scorpion Mezcal Silver
1
oz Sweetened Condensed Milk (fat free ok)
4
oz Strong Coffee
Stir with lots of Ice.
Mercury ( a Smokey Gin & Tonic)
Chris Carlsson, SpiritsReview.com
1
1
6
oz Scorpion Mezcal Silver
oz Gin
oz Tonic Water
Lime for garnish
Mix Mezcal and Gin over Ice, add tonic water and
lime wedge garnish.
Bitters Optional- Regan No. 6 recommended
Lucky Scorpion
Barbara Sweetman
Serves: 1
6
1
1
1
1.5
1-2
leaves Mint, muddled
Kiwi fruit, muddled
slice
Lime, muddled
Great for St. Patricks Day
oz
Key Lime Liqueur
oz
Scorpion Mezcal Silver
oz
Jarritos Grapefruit Soda or Squirt
Muddle mint, kiwi and
lime. Add Key Lime
Liqueur and Scorpion
Mezcal Silver. Shake
with ice and strain into
chilled cocktail glass.
Top with Grapefruit
Soda and garnish with
orange slice and mint
sprig.
Proud Mary
Barbara Sweetman
Serves: 1
1
2
3
3
3
2
slice
slices
sprig
dashes
dashes
dash
oz
oz
Lemon, muddled
Cucumber, chopped, muddled
Dill Weed, chopped, muddled
Worcestershire Sauce, to taste
Tabasco, to taste
Salt & Pepper, to taste
Tomato Juice
Scorpion Mezcal Silver
Muddle dill, cucumber & lemon. Combine all ingredients in
shaker with ice and
strain into ice filled
highball glass. Garnish with cucumber
spear and dill sprig.
Pride and Passion
Barbara Sweetman
Serves: 1
6
1
2
1
.5
1
2
2
leaves
slice
oz
oz
oz
oz
oz
dashes
Mint, muddled
Lemon, Meyer preferred, muddled
Passion Fruit Juice
Orange Juice
Agave Syrup
Heavy Cream
Scorpion Mezcal Silver
Fee Brothers Peach Bitters
Muddle mint &
lemon, add rest of
ingredients with
ice and shake well.
Strain into chilled
cocktail glass. Garnish with mint
sprig.
VERDE ANTEQUERA
Ricardo Valentín Jiménez
Misión de los Ángeles, Oaxaca
.5
.5
.5
oz Pineapple Juice
oz Green Crème de Menthe
oz Scorpion Mezcal Silver
Lime, squeeze
Combine with ice in shaker, shake, strain an serve in
a Champagne glass.
MALEFICIO
Juan Morales Velásquez
Misión de los Ángeles, Oaxaca
1.5
2
1
oz Scorpion Mezcal Silver
oz Lime Juice
oz Lemon-lime soda
Combine with ice and serve in an Old-fashioned
glass
Luxury Experience’s Stung by Love
Debra Argen
Serves: 1
1.5
1.25
.5
.25
.75
oz
oz
oz
oz
oz
Scorpion Mezcal Silver
Pineapple Juice, fresh squeezed
Passion Fruit Juice
Lime Juice, fresh squeezed
Herb Infused Simple Sryup
Shake all ingredients with ice and strain into chilled
ice filled rocks glass.
Garnish: Pineapple wedge and mint sprig
Herb infused simple
syrup: in large
saucepan add 1 cup
water, 1 cup sugar,
sprig of dill, rosemary, mint &
oregano. Bring to
boil and simmer to
dissolve sugar. Let
cool and store in glass
jar until ready for use.
Luxury Experience’s William Tell
Debra Argen
Serves: 1
1.5
.5
1.5
.5
.5
oz
oz
oz
oz
t
Scorpion Mezcal Anejo 1 Year
Grand Marnier
Granny Smith Apple Juice, fresh
Lemon Juice
Agave Syrup
Granny Smith Apple Ball, garnish
Add all ingredients except apple ball in mixing glass
with ice. Shake until frosty, strain into chilled
rimmed Martini glass. Garnish with apple ball.
Luxury Experience’s Mexican Mystique
Debra Argen
Serves: 1
1
.5
.5
3.5
1.5
6
oz
oz
oz
oz
oz
dashes
Scorpion Mezcal Anejo 1 Year
Xtabentum
Kahlua
Black Coffee
Half & Half or Light Cream
Fee Brothers West Indian Orange
Bitters
Mix all ingredients
in large glass with
ice. Shake and
strain into chilled
snifter glass. Top
with sprinkle of
cinnamon.
Isabella, Before the Bull
Chris Carlsson, SpiritsReview.com
1
1
1
2
part Scorpion Mezcal Silver
part Pineapple Juice
part Orange Juice
dashes Angostura Bitters
Lime Juice, to taste
Shake with ice
Serve in Martini or Margerita glass.
Garnish with Maraschino Cherry.
Gentle Jorge Cocktail
Chris Carlsson., SpiritsReview.com
2
.5
.5
2
oz Scorpion Mezcal Silver
oz Dry Vermouth (Noilly)
oz Cointreau or Grand Marnier
Dashes Angustora Bitter
Stir with ice, strain into Cocktail glass
El Escorpión Verde
Ryan Rapaport
Mama Iganas, Springfield, Mass
1.5 oz
.25 oz
.5
oz
.50 oz
.25 oz
Splash
Scorpion Mezcal Silver
Cointreau
Fresh Lime Juice
Agave Nectar
Sour Mix
Blue Curacao
Shake Scorpion, cointreau, lime juice, sour mix, and
agave nectar over ice. Float Curacao on top. Strain
into salt rimmed margarita glass. Garnish with lime
pierced by wood pick.
Green Scorpion
Stuart Chenkin
Belmont Race Track
3
parts Scorpion Mezcal
1
part Green Chartreuse
juice of one (small) lime
Shake in a mixer and strain into a cocktail glass.
Garnish with a lime twist.
The BrainWash
Mark Mondier, La Chapelle Suites, Belize
1
oz
Scorpion Mezcal Silver
1
oz
Fresh Lime Juice
2
Tsp
Pear Juice
Shake it, Pour it, Sip it
Autumn Pumpkin Mezcal Cocktail
Heidi Mann, Heritage Sign & Display
1 750 ml bottle Scorpion Mezcal Reposado
1
small tender pumpkin, peeled, seeded and
cubed, or, 1 small can pumpkin puree
1
vanilla bean split
2
Tablespoons grated piloncillo
1
cup heavy cream
Allspice and cinnamon to taste
Pinch of granulated sugar
Toss the piloncillo and cubed pumpkin in a large
bowl till coated. Layer a sheet pan with aluminum
foil and place the pumpkin in the center. Cover
with more foil and cook in a 400 degree oven until
pumpkin is tender about 90 minutes. Remove and
cool. Place the cooled pumpkin in a food processor
or blender, and pulse until smooth.
Combine the pumpkin, mezcal and the scraped
vanilla bean in a glass container and macerate for 3
to 7 days in the refrigerator. Sieve the mixture
through a coffee filter to remove the pumpkin pulp
and the vanilla bean and return the liquid to a decorative decanter.
In a small bowl, whip the crème until peaks form
then add a pinch of sugar, cinnamon and allspice.
Top each caballito glass of pumpkin mezcal with a
dollop of spiced crème.
The PURPLE Scorpion
Larry Richardson, Specs Liquor Store, Austin, TX
3
Oz.
Crème de Violette
1.5 Oz.
Scorpion Mezcal Silver
.5 Oz.
Key Lime Juice
.5 Oz.
Agave nectar or to taste
fill shaker half way with ice, add ingredients and
shake, strain into chilled martini glass
Garnish: Meyer Lemon Peel
Mezcal Smash
Esteban Ordonez,Pio Pio New York, NY
2
.5
.75
4
2
nish.
oz
Scorpion Silver.
oz
Cynar.
oz
Simple Syrup.
Lemon wedges.
Orange wedges.
Chilled club soda to top.
Powder cinnamon and orange wedge for gar-
In a shaker muddle the orange and lemon wedges,
add the remaining ingredients fill with ice and shake
vigorously for 7 seconds.
strain into a ice filled highball glass, top with club
soda. Garnish with orange
wedge and pinch of cinnamon.
Puta de Mayo
Jill DeGroff
Serves: 1
1.5
4
.25
2
oz
oz
oz
slices
Scorpion Mezcal Silver
Cranberry Juice
Lime Juice
Mango, muddled
Mint Leaves, muddled
Muddle mango and mint in bar glass, add juices and
Mezcal, shake well with ice and pour into chilled
Martini glass, garnish with sprig of mint.
Solerno Paloma
Mathew Resler, Empellon NYC
Serves 1
1
1
1
oz
oz
oz
Scorpion Anejo
Solerno Blood Orange Liquor
Fresh Pressed Grapefruit Juice
Grapefruit peel for garnish
Combine ingredients into shaker, add ice. Shake
until cold and strain into a chilled cocktail glass.
Blood & Scorpion
Mathew Resler, Empellon NYC
Serves 1
1
1
1
oz
oz
oz
Scorpion Reposado
Solerno
Fresh Pressed Orange Juice
Flamed Orange Peel for Garnish
Combine ingredients into shaker, add ice. Shake
until cold and strain into a chilled cocktail glass.
Green Flash
Barbara Sweetman
Serves 1
1
1.5
75
oz.
oz.
oz.
1
oz.
1/4
Solerno Blood Orange Liqueur
Scorpion Mezcal Silver
fresh squeezed Lime Juice- add
more to taste
heavy cream
ripe avocado
Garnish Slice Orange
Combine all ingredients in blender with approximately 1 cup Ice. Pour into prepared glass and garnish with Orange slice.
SanNegroni
Barbara Sweetman
1
1
1
oz.
oz.
oz.
Solerno
Scorpion Mezcal Silver
Campari
shake with ice and pour into rocks glass filled with
ice- garnish with orange wedge
WORMS
ARE
FOR
WIMPS !
©
100% Agave
Scorpion Mezcal
®
www.scorpionmezcal.com
©
IMPORTED BY CABALLEROS INC, OAKTON, VA alc/vol 40% DRINK RESPONSIBLY
Domination of Origin
2011 Caballeros Inc. All Rights Reserved
`