Mezcal Cocktails

A mezcal margarita is a smoky, refreshing twist on the iconic cocktail. That’s because the agave used in making traditional Oaxacan mezcal is roasted in underground stone ovens, resulting in rich, earthy mezcal. With tart lemon and sweet agave syrup providing the perfect contrast, you might find it hard to go back to a standard margarita.

Mezcal and sweet pineapple are a natural combination while ginger gives a spicy depth that pairs well with the smoky mezcal. The combination of pineapple, ginger, and pleasant smokiness brings to mind a fermented Mexican pineapple drink called tepache de piña, a popular street vendor option in Mexico made from fermented pineapple rinds and spices.

Bitters are the trend in mixology right now. That’s why a tonic is a great mezcal format. The agave’s distinctly smokey flavor is deeply enhanced by the taste and smell of rosemary and olives. This cocktail was created specifically for New York City and it’s now a Creyente signature.

Perhaps one of the most cherished drinks in all of Mexico is the michelada —a mix of beer, lime juice, sauces and spices. This twist on the beloved classic is a combination of smokey from the agave and yeasty from the lager. The herbal notes come from the oregano-rimmed glass. We dare you to not lick your lips between sips!

The smooth, well-balanced taste of 400 Conejos mezcal make it a great pairing for a variety of ingredients. In this cocktail, we add sweet notes from mango and agave syrup and spicy, earthy flavors from cardamom that enhance these shared qualities in mezcal. The result is a flavorful cocktail in which the complexity of mezcal stands out in every sip.

Agua de jamaica, or hibiscus punch, is one of the most ubiquitous drinks found all across Mexico. Dried hibiscus flowers are steeped in hot water then cooled to produce a vibrant, ruby-hued concentrate that’s diluted with water and sweetened with sugar. This version spiked with 400 Conejos Espadín-Tobalá mezcal is a smoky spirit that’ll keep you warm far beyond winter.

Coconut cocktails sometimes carry tacky connotations, especially when served in a coconut shell. But the rich, smoky flavor of Mezcal Creyente Espadín gives this cocktail a more modern, classy vibe. The coconut’s sweetness provides a creamy base, anti-inflammatory turmeric imparts a peppery spice, and angostura bitters add complex notes of cloves and cinnamon.

Horchata is one of the most popular types of agua fresca, Mexico’s ubiquitous non-alcoholic drink made with fruit, nuts, flowers, water, and sugar. In this cocktail, the milky, creamy taste of horchata is amped up by 400 Conejos Espadín-Tobalá mezcal with its soft hints of wood. One taste and you’ll see why agua fresca is the seasonal drink bartenders love to spike.

Carajillo, the traditional Spanish espresso cocktail, is a great direction to take Creyente. Both mezcal and coffee share roasted and smokey notes and work great in tandem. Oaxaca is one of the three main coffee regions in Mexico, making this carajillo a marriage between the two specialties of the region. It’s also named after the Zapotec civilization that occupied pre-Hispanic Oaxaca.

Bitters are the trend in mixology right now. That’s why a tonic is a great mezcal format. The agave’s distinctly smokey flavor is deeply enhanced by the taste and smell of rosemary and olives. This cocktail was created specifically for New York City and it’s now a Creyente signature.