It’s Thristy Thursday and we’re thrilled to highlight Texas-based mezcal importer Heavy Métl Premium Imports and bartender Marcella Macias, who runs the bar program at Mezcal in San Jose, California, have come up with a few holiday cocktails using Rey Campero Espadín. Rey Campero is produced by a father-son team of maestros, Ramiro and Romulo Sanchez. With over 70 years experience, Rey Campero represents the culture, tradition, and art of Candelaria Yegolé, a small village in the Sierra Sur.
If you’re thirsty for the perfect mezcal holiday cocktail, check out these two amazing recipes from Marcella Macias using the Rey Campero Espadín.
1.5oz Rey Campero Espadín0.5 oz Pimm’s1oz Cranberry Syrup*1oz Lemon Juice1oz Honey Syrup**
Mix all ingredients in shaker. Strain into old fashioned glass that is filled with ice. Garnish with stick of burnt cinnamon (hold lighter to a cinnamon stick or over a flame on the stove with tongs until surface is mostly charred).*Cranberry Syrup – Blend one 14oz can cranberry sauce with 2/3 cup boiling water. Bottle & refrigerate.
**Honey Syrup – Mix 1 cup honey with 3/4 cup hot water.
1.5oz Rey Campero Espadín1.5oz Organic apple juice/nectar1.5oz Lemon Juice1oz Sage Simple Syrup*
Mix all ingredients in shaker. Serve in a highball glass that is filled with fresh ice. Garnish with fresh sage leaf & candied walnut half** (optional).*Sage Simple Syrup – 1 cup cane sugar, 1 cup water, 1/2 cup fresh whole sage leaves. Place ingredients in small saucepan, bring to boil then let simmer for 10 minutes. Remove sage leaves, let syrup cool, bottle, refrigerate.
**Candied Walnuts (Optional) – Dip walnut halves in sage simple syrup, shake off excess. Place on a parchment-lined cookie sheet, and bake at 300 degrees until toasted (10-12 mins).