Inspired by the wild, and developed by some of our favorite mixologists, these recipes are designed to be served as strong as the shaker they came from.
DESERT PEAR-ADISE
This refreshing desert-inspired cocktail packs a slightly sweet and smoky punch.
INGREDIENTS:
30 ml Blanco Tequila
15 ml Mezcal
30 ml Grilled Prickly Pear Syrup (see recipe below)
1 Lime Quarter
3 Mint Leaves
2 Cucumber Discs
1 Pinch of Chipotle Powder
100 ml Soda Water
30 ml Grilled Prickly Pear Syrup (see recipe below)
1 Lime Quarter
3 Mint Leaves
2 Cucumber Discs
1 Pinch of Chipotle Powder
100 ml Soda Water
METHOD:
Muddle the lime, mint, cucumber, and chipotle powder into a Rambler® Cocktail Shaker, then add a scoop of ice, grilled prickly pear syrup, tequila, and mezcal. Now shake it like you mean it.
Rim a Rambler® 10 oz. Lowball Tumbler with chili-lime salt and fill it with ice before straining the contents of the shaker into the tumbler and top with soda water. For a desert-worthy garnish, attach a strawberry to a halved lime with a toothpick to resemble a fruiting nopal.
MIXOLOGIST:
WILD INGREDIENT: GRILLED PRICKLY PEAR SYRUP
INGREDIENTS:
1.3 kgs Prickly Pears
1 Lemon
1 Lemon
2 tbsp Olive Oil
2-3 cups Sugar
METHOD:
Halve each pear and one lemon, then coat with olive oil and grill skin side up for 2-3 minutes — set the lemon aside. Remove the seeds and skin from the pears, then juice. Pour the juice in a small pot or skillet and slowly heat it up before adding sugar and the juice from your grilled lemon. Stir until the sugar dissolves, let it cool, then bottle it up.
MIXOLOGIST:
FLANNEL PONCHO
A woodsy twist on the classic shaken margarita.
INGREDIENTS:
60 ml Tequila
30 ml Maple Syrup
15 ml Triple Sec
15 ml Lime Juice
METHOD:
Combine ingredients in a Rambler® Cocktail Shaker filled with ice — serve in Rambler® 10 oz Lowball Tumbler.
MIXOLOGIST:
BOMB POP & TONIC
The adult version of the classic summertime sweet treat.
INGREDIENTS:
60 ml Gin
30 ml Tonic Syrup
30 ml Lime juice
15 ml Raspberry Aperol Syrup
15 ml Blood Orange Blue Curaçao
METHOD:
Add two scoops of pebble ice, gin, Tonic Syrup, lime juice into a Rambler® Cocktail Shaker and blitz with an immersion blender until silky smooth. Next, pour your frozen gin, and tonic into your Rambler® 10 oz Lowball Tumbler and add the raspberry Aperol syrup to one side of the glass and the blood orange blue curaçao to the opposite side of the glass so that you have a red white and blue “Bomb Pop & Tonic.”
MIXOLOGIST:
BOURBON BUCK
A variation of the classic buck cocktail made for those who need a stronger kick.
INGREDIENTS:
30 ml Bourbon
30 ml Orange Liquor
30 ml Ginger Syrup
10 ml Grenadine
15 ml Lemon Juice
2 dashes Bitters
METHOD:
Combine ingredients in a Rambler® Cocktail Shaker filled with ice — serve in Rambler® 10 oz Lowball Tumbler. Garish with lemon and peel.
MIXOLOGIST:
FULL ON FOLIAGE
This all-american cocktail is made to be alcohol-free and shaken like a leaf on a tree.
INGREDIENTS:
60 ml N/A spirits
60 ml Apple Juice
35 ml Cinnamon Syrup
10 ml Lemon Juice
METHOD:
Combine ingredients in a Rambler® Cocktail Shaker filled with ice — serve in Rambler® 10 oz Lowball Tumbler.
MIXOLOGIST: