Doble Cobre Recipes

Ingredients

• 1 1/2 oz (45 ml) Mezcal Doble Cobre, at room temperature
• 1 half-moon orange slice
• Sal de gusano (worm salt), to taste

Method

1. Pour the Mezcal Doble Cobre into a shot glass, without ice.
2. Moisten half of the rim with the orange and dip it in sal de gusano.
3. Sprinkle sal de gusano over the orange and set it on the rim of the glass.
4. Serve with a small bowl of sal de gusano. Sip slowly and bite the orange between sips.

Ingredients

• 2 oz (60 ml) Mezcal Doble Cobre
• 2 oz (60 ml) chilled hibiscus concentrate
• 1 oz (30 ml) fresh lime juice
• 1/2 oz (15 ml) agave syrup
• Ice
• Chili salt and a lime wedge, for the rim
• Rehydrated hibiscus flowers and a sprig of mint, to garnish

Method

1. Simmer 1/2 cup of dried hibiscus flowers in 1 cup of water for 5 minutes. Strain, let it cool and save a few flowers.
2. Run the lime around the rim of the glass and dip it in chili salt.
3. Shake the mezcal, hibiscus concentrate, lime juice and agave syrup with ice in a cocktail shaker for 15 seconds.
4. Serve over ice and garnish with the hibiscus flowers and mint.

Ingredients

• 2 oz (60 ml) Mezcal Doble Cobre
• 1/3 cucumber, chopped, plus slices to garnish
• 1 oz (30 ml) fresh lime juice
• 2/3 oz (20 ml) agave syrup
• 1 sprig of cilantro, plus leaves to garnish
• 2 jalapeño slices (optional)
• Ice
• Chili salt and a lime wedge, for the rim

Method

1. Rim the glass with lime and chili salt.
2. In the shaker, muddle the cucumber, cilantro and jalapeño with the lime juice and syrup.
3. Add the mezcal and ice, shake for 15 seconds and strain into a glass over fresh ice.
4. Add cucumber and jalapeño slices, and garnish with cilantro leaves and a pinch of chili powder.

Ingredients

• 2 oz (60 ml) Mezcal Doble Cobre
• 4 ripe arrayanes (a small Mexican guava), stems removed
• 1 oz (30 ml) fresh lime juice
• 2/3 oz (20 ml) agave syrup
• 4 mint leaves
• Ice
• Chili salt and a lime wedge, for the rim
• 1 lime wheel and a sprig of arrayán leaves, to garnish (optional)

Method

1. Rim the glass with lime and chili salt.
2. Blend the arrayanes with the lime juice, syrup, mint and 1 oz (30 ml) of water. Pour through a coarse strainer to remove the seeds.
3. Shake the blend with the mezcal and ice in a cocktail shaker for 15 seconds.
4. Serve over ice and garnish with the lime wheel and the sprig of arrayán.

Ingredients

• 2 oz (60 ml) Mezcal Doble Cobre
• 3 oz (90 ml) freshly squeezed orange juice
• 2/3 oz (20 ml) fresh lime juice
• 1/3 oz (10 ml) agave syrup (optional)
• 1 pinch of chili powder
• Ice
• Chili salt and a lime wedge, for the rim
• 1 orange wedge, to garnish

Method

1. Rim the glass with lime and chili salt.
2. Shake the mezcal, both juices, the syrup and the pinch of chili with ice in a cocktail shaker for 15 seconds.
3. Serve over ice and garnish with the orange wedge.