Food & Beverage


PHOTOS BY: Lucianna McIntosh | LOCATION: Mexico

From the truly acidic raicilla harvested in Jalisco to Oaxaca's smoky mezcals, we set out to explore the traditions and tastes of Mexico. We found agave at the heart of it all and a few recipes along the way.

1) Rosa Fresca

2 oz. Destilado de Agave*
1 oz. Lime Juice
1/2 oz. Prickly Pear Syrup
Black Pepper
3 oz. Ginger Beer
Lime Wheels

With spicy ginger hitting the back of the throat and pepper at the front of the palate, this drink’s a crowd-pleaser and a bright play off of the classic El Diablo cocktail.

Mix the prickly pear syrup with 1 bar spoon of ground black pepper. Pour this mixture into a Rambler™ Cocktail Shaker full of ice and add the Destilado de Agave* and lime juice. Shake well. Add ginger beer and mix thoroughly. Pour into a 10 oz. Rambler® Lowball and garnish with a lime wheel.

*Can substitute with Mezcal. Destilado de Agave is produced in the same way as Mezcal, but its agave plants are not grown in the Mexican states where they are allowed to use the official “Mezcal” label—think Champagne versus sparkling wine.

MIXOLOGIST: Enrique Sanchez


Whether it’s hot in the morning or iced in the afternoon, this drink packs a smoky and energising punch.

1 and 1/4 oz. Mezcal
2 oz. Cold Brew Coffee
1/2 oz. Piloncillo syrup*
1/4 oz. Dry Curaçao
1/4 oz. Falernum
3 Dashes Angostura Bitters


Served Cold: Shake all ingredients together in a Rambler™ Cocktail Shaker and serve in a Rambler® 10 oz. Lowball over ice.

Served Hot: Swap the cold brew for 5 ounces of hot coffee and stir in all ingredients in a Rambler® 10 oz. Mug.

*Can substitute for brown sugar syrup (made with 1.5 parts brown sugar to 1 part water).

MIXOLOGIST: Enrique Sanchez


Sweet citrus meets raicilla’s floral overtones to create a drink that’s bright and fresh – much like its place of origin: the coastal town of Sayulita.

1½ oz. Raicilla de Una
1 oz. Fresh Orange Juice
½ oz. Fresh Pineapple Juice
½ oz. Fresh Ginger Juice*
½ oz. Lemon Juice
Sparkling Water
Tajín® Clásico Seasoning

*Can substitute with pre-made ginger wellness shots found in most juice sections of grocery stores.

Prepare a Rambler® 10 oz. Lowball with a Tajín rim and fill with ice. Set aside. Combine the Raicilla and fresh citrus juices in a Rambler™ 20 oz. Cocktail Shaker filled halfway with ice. Shake and strain into the Lowball. Top with a splash of sparkling water and garnish with orange slice and lemon wedge.

MIXOLOGIST: Raicilla de Una


A Mexican take on a New Orleans classic. As a blend of some of Mexico’s best flavors — tequila and mezcal — this was made for post-hike sunsets and evenings around the fire.


1 oz. Tequila Blanco
1 oz. Mezcal Espadín
1 oz. Cocchi Americano
1/4 oz. Amaro
Peychaud’s Bitters


In a Rambler® 20 oz. Tumbler, stir the tequila, mezcal, Cocchi Americano, and amaro together for around 8 seconds. Pour into a Rambler® 10 oz. Lowball over a large cocktail ice cube. Finish the cocktail by expressing oil from a grapefruit skin by peeling it above the drink. Then add 6 dashes of Peychaud’s Bitters over the large ice cube.

MIXOLOGIST: Enrique Sanchez


Honor the tradition of Atotonilco’s family-owned tequila producers with a warm and aromatic punch. Made for sharing at chilly outdoor festivities. 


1 and 1/2 oz. 7 Leguas Reposado
1 Bottle of Red Wine (Cab or Merlot)
5 Cloves
2 Cinnamon Sticks
1 Pineapple Skin
2 Apples Sliced
Dehydrated Orange Wheel

    Ponche Wine:

    Combine the bottle of red wine, cloves, cinnamon sticks, pineapple skin, and apple slices in a pot and bring it to a boil. Let this simmer for 30 minutes on low heat.

    Ponche de Atotonilco:

    In a Rambler® 10 oz. Wine Tumbler, combine together 5 ounces of the hot spiced wine and tequila. Garnish the rim with a dehydrated orange wheel.

    MIXOLOGIST: Enrique Sanchez