Coctel Donaji
Using two Margarita or broad-bowled stemmed cocktail glasses, moisten the rims of the glasses with a lime half; then dip each glass in the chili salt to coat the rims with a thin coating. Add two or three ice cubes to each glass if desired. Squeeze the juice from the lime halves. Mix 1 tablespoon of lime juice with the orange juice and Scorpion Mezcal and stir. Pour into the prepared glasses. Float a little grenadine on top of each to taste and garnish with an orange wedge on the rim and serve. Classic Scorpion MezcalRita Place Kosher salt on a plate and rub the lime slice around the rim of a Margarita glass. Coat the outside of the glass rim with salt by rolling it around the plate. Set glass aside. Fill a cocktail shaker with ice, add Scorpion Mezcal, Cointreau and lime juice. Shake well and strain into glass. Garnish with lime slice. Scorpion Stinger
Coat the rim of a shot glass with a mix of cocao powder and dried chili powder. Place the two spirits into a cocktail shaker with ice and shake well. Strain into prepared shotglass.
Baja Julep (by Chris Carlsson, SpritsReview.com) 1 part Scorpion Silver Mezcal Stir with ice and serve in rocks glass.
Sangrita Mix all the ingredients in a pitcher or glass. Cover and refrigerate for at least an hour, allowing the flavors to meld. Serve in a separate glass alongside a straight shot of Mezcal.
Mezcal Cafe su Da Vietnamese-style coffee (by Chris Carlsson, SpiritsReview.com) 1 oz Scorpion Silver Mezcal Stir with lots of ice. Enjoy! Mercury (by Chris Carlsson, SpiritsReview.com) 1 oz Scorpion Silver Mezcal Mix Mezcal and Gin over ice, add tonic and lime wedge (bitters optional). Enjoy! Malaria (by Chris Carlsson, SpiritsReview.com) 1 oz Scorpion Silver Mezcal Pour into chilled highball glass over ice (you can rim the glass with lime juice and salt if you like). Enjoy!
Authentic Blood and Sand (by Chris Carlsson, SpiritsReview.com) 1 oz Scorpion Silver Mezcal Combine in shaker over ice, shake 20 seconds. Strain into chilled cocktail glass, garnish with Maraschino cherry. Enjoy! Note: The original version was based on the 1922 silent Rudolph Valentino movie about bullfighting. First recording of recipe was 1930 Savoy Cocktail Book which uses Scotch, as no one knew what mezcal was back then if they were north of Texas. This version attempts to address that. Dryer version of Blood and Sand (by Chris Carlsson, SpiritsReview.com) 1 oz Scorpion Silver Mezcal Combine in shaker over ice, shake 20 seconds. Strain into chilled cocktail glass, garnish with Maraschino cherry. Enjoy! Carmen's Tears (a dry, clear version) by Chris Carlsson, SpiritsReview.com 1 oz Scorpion Silver Mezcal Combine in shaker over ice, shake 20 seconds. Strain into chilled cocktail glass, garnish with Maraschino cherry. Enjoy! Gentle Jorge Cocktail (created by Chris Carlsson, SpiritsReview.com) Stir with ice and strain into a large cocktail glass (5 oz or more) Enjoy!
Thanks to www.PolishedPalate.com for the following culinary recipes The food of Oaxaca has a flavor like no other in the world. Its secret is in the hands that prepare it and the herbs and produce that are unique to the region. The rich traditional diet of Zapotec and Mixtex Indians is now becoming a sought after culinary experience for Americans dining at restaurants like Reed Hearon’s Café Marimba in San Francisco, Rick Bayless’ Frontera Grill in Chicago and Zarela Martines’ Zarela in New York. Orange Scorpion Sorbet Combine sugar and water in saucepan over medium heat and bring to a boil. Boil for 3 minutes, stirring constantly until sugar is dissolved. Remove from heat. Let syrup cool, refrigerate until well chilled. Combine freshly squeezed orange juice, Scorpion Mezcal and 2 cups of the chilled syrup in a 1.5 to 2 quart ice cream maker and freeze according to manufacturer’s directions. Cured Salmon Scorpion Mezcal Style Span a single piece of plastic wrap across a small pan. Remove pin bones from salmon and pierce skin with a fork. Mix sugar and salt and rub into fillet. Scatter the toasted coriander seed and cilantro over fillet. Sprinkle salmon fillet with Scorpion Mezcal (silver, reposado or añejo). Wrap salmon tightly with plastic wrap. Use a few layers of plastic wrap to insure there are no leaks. Place another pan on top of this one and weigh down with a heavy object (suggestion, a #10 can). This curing process takes 24-36 hours depending on the thickness of the fish. Thanks to www.PolishedPalate.com for the follwing Cocktail Recipes Blue on Blue Scorpion Margarita El Encanto (Rick Bayless, Frontera Grill Restaurant, Chicago) Berta (Ricardo Valentín Jiménez- Hotel Misión de los Ángeles, Oaxaca) Verde Antequera (Ricardo Valentín Jiménez- Hotel Misión de los Ángeles, Oaxaca) Maleficio (Juan Morales Velásquez - Hotel Misión de los Ángeles, Oaxaca) Combine with ice and serve in an Old-fashioned glass Red Cactus (Adapted from Compadres Mexican Restaurant, Yountville, CA) Mezball (Adapted from Compadres Mexican Restaurant, Yountville, Ca.) More Scorpion Mezcal recipes from Chris Carlsson |
||||||
 Copyright © 2004 - Caballeros Inc. / Scorpion Mezcal. All Rights Reserved. |
||||||
1 large lime, cut in half 
3/4 ounce Scorpion Silver Mezcal 
