Mexcalia Recipes

Last of the Oaxacans

 3/4 ounce Mexcalia

3/4 ounce freshly squeezed lime juice, from 1 to 2 limes

3/4 ounce Luxardo maraschino

3/4 ounce Green Chartreuse

1 half-centimeter slice serrano pepper 

Garnish: serrano pepper sli

Sierra Madre Sunrise

1 ounce Mexcalia,
3/4 ounce Aperol
1/2 ounce freshly squeezed lemon juice from 1/2 lemon
3 ounces club soda
2-3 dashes of either Angostura or Chocolate bitters 

Jewel of Oaxaca

3 ounces Mexcalia

1 Ataulfo mango, removed from pit

2 ounces Ancho Chili Syrup

1 1/2 ounce freshly squeezed lime juice 


Smoky Paloma

1/2 ounce Mexcalia

1 1/2 ounces silver tequila

1 ounce lime juice

2 ounces grapefruit juice.

1/2 ounce jalapeño-infused simple syrup 

1/2 ounce grapefruit liqueur or Triple Sec.

All Betts Are Off

1 1⁄2 oz Mexcalia

3⁄4 oz vermouth

3⁄4 oz Yellow Chartreuse

2 dashes Grapefruit bitters

Spicy Margarita

3 ounces Mexcalia 

Juice from 1 lemon

Juice form 1 lime

Juice from 1 small mandarin

1 ½ ounce triple sec

1 teaspoon maple or agave syrup.

3 slices jalapeno