A Manhattan reimagined with a sultry, tropical twist. Caramelized banana depth meets the smoky warmth of mezcal. Bold yet smooth, it's the perfect slow-sipper for dimly lit lounges or winding down after a long day. Best enjoyed over a large ice cube, garnished with a crisp banana chip.

Ingredients
1 1/2 oz banana infused Paquera Espadin
1/2 oz sweet vermouth
3 dashes of mole bitters
Banana Chip

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1. Combine mezcal, vermouth, & bitters to a cocktail mixing glass.
2. Add plenty of ice & stir for 10 seconds.
3. Pour & strain into a rocks glass with a large ice cube.
4. Garnish with a banana chip/dehydrated banana.
   
   
   

Click → for banana infused mezcal recipe

1. Choose a very ripe banana with brown spots, remove the stem, and cut it into quarters (peel included).
2. Add the banana to an airtight container with 2 cups of mezcal.
3. Seal and let infuse at room temperature for 24 hours.
4. Strain through a coffee filter and funnel into a clean container.
5. Store in a sealed bottle, ready for cocktails.

The Brisa Dulce is a vibrant, effervescent twist on a Paloma with tropical depth and a touch of umami. This is a cocktail made for golden hour gatherings, breezy afternoons, and warm nights under the stars.

Ingredients
1 1/4 oz Paquera Espadin
1 1/2 oz fresh cantaloupe juice
3/4 oz agave syrup
3/4 oz fresh lemon juice
Mint
Club soda
Sal de gusano (or other chili salt)

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1. Rim a highball glass with chili salt.
2. Slap mint to release oils, place it in the glass, and top with ice.
3. Combine all ingredients except the club soda into a cocktail shaker with ice. Feel free to add some mint directly into the shaker if you'd like more mint flavor in your drink.
4. Shake your cocktail vigorously for 15-20 seconds then double strain over the ice spear or ice cubes into a highball glass.
5. Top with some club soda & garnish with mint.

The Paquerillo is a bold, sultry cocktail with rich coffee depth, warm vanilla-citrus sweetness, and a kiss of mezcal smoke. It’s the perfect after-dinner drink—ideal for late nights and slow conversations.

Ingredients
1 oz Paquera Espadin Mezcal
1 oz Licor 43
1 oz Espresso
Slice of orange
Orange peel
Cinnamon

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1. Add mezcal, Licor 43, & espresso to a cocktail shaker & squeeze the juice from a thick slice of orange into the shaker.
2. Add a large ice cube or 3-4 pieces of ice, (do not add too much ice or the drink will get diluted).
3. Shake vigorously for 20-30 seconds, remove the ice cube & dry shake again for another 10 seconds.* This will create a frothy foam on top.
4. Serve in a short rocks glass with no ice or coupe glass.
5. Garnish by grating orange peel & cinnamon on top

Flor de Fuego is a bright, fiery cocktail where tropical sweetness meets a bold kick of spice. It's made for sipping under neon lights, late-night beach bonfires, or dancing barefoot on warm tile as music drifts through the air.

Ingredients
1 1/2 oz Paquera Espadin
1 oz fresh pineapple juice
1/2 oz lime juice
1/4 oz agave syrup
1 dash Bittermen's Hellfire Shrub
Dried rose petals

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1. Combine all ingredients into a cocktail shaker with plenty of ice & shake vigorously for 15-20 seconds. (For a spicier drink, add an extra dash of the shrub).

2. Double strain into a coupe glass & garnish with dried rose petals.

Paquera Mango Mezcal is best enjoyed neat to fully appreciate its smooth, tropical character. Serve it at room temperature or slightly chilled. Best enjoyed under golden hour skies.

Ingredients
2 oz Paquera Mango Mezcal
Optional: Orange slice or a pinch of sea salt for garnish

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1. Pour 2 oz of Paquera Mango Mezcal into a small clay copita or a tasting glass.
2. Let it breathe for a few seconds to allow the aromas to open up.
3. Take a small sip, letting it coat your palate before swallowing.
4. If desired, take a bite of an orange slice or a pinch of sea salt between sips to enhance the flavors.
5. Savor the smooth, smoky, and fruity notes of the mezcal.