Cocktails
Lobo Solitario
2 Parts Montelobos Neat (served in a votive glass)
Hibiscus Salt
Avocado Salt
Red Tomato Slices
Green Tomato Slices
Coat red tomato slices with hibiscus salt.
Coat green tomato slices with avocado salt.
Take a long slow sip of Montelobos, followed by a bite of tomato slice.
Continue sipping, savoring flavors of earth and smoke as the mezcal spreads its warmth from your lips into the very depths of your core.
Mezcal Mule
2 Parts Montelobos Mezcal
3/4 Part Fresh Lime Juice
4 Parts Ginger Beer
2 Dashes Angostura® Bitters
Build all ingredients in a highball glass over ice cubes and stir to mix.
Garnish with a piece of ginger candy.
El Bandido
1 Part Montelobos Mezcal
1 Part Ancho Reyes Verde
1 Part Fresh Lime Juice
1/2 Part Simple Syrup
Combine all ingredients and shake well. Serve over fresh ice in a rocks glass.
Garnish with a lime wheel, mint sprig and avocado salt dust.
Ancho Negroni
1 Part Montelobos Mezcal
1 Part Ancho Reyes
1 Part Campari
Combine ingredients in a mixing glass with ice.
Stir vigorously, strain and serve on the rocks.
Garnish with orange slice.
Lobo Negro
2 Parts Montelobos Mezcal
3/4 Part Ginger Syrup
1 Part Fresh Lime Juice
4 Blackberries
Add blackberries to a cocktail shaker and muddle.
Combine the rest of the ingredients and shake well to mix.
Strain over fresh ice into a rocks glass.
Garnish with 3 blackberries on a pick.
Sicilian Wolf
1 1/4 Parts Montelobos Mezcal
3/4 Part Ancho Reyes
3/4 Part Amaro Montenegro
1/2 Part Ginger Syrup
1/2 Part Yuzu Juice
1/2 Part Lime Juice
Combine all ingredients and shake well.
Serve in a highball glass over fresh ice cubes.
Garnish with an orange slice.
Smoky Diablo
2 Parts Montelobos Mezcal
3/4 Part Lejay® Cassis
4 Parts Ginger Beer
1/2 Part Fresh Lime Juice
Build over ice in a highball glass. Let Cassis drizzle down cocktail.
Garnish with a lime wheel and ginger candy.
Cazuelita
2 Parts Montelobos Mezcal
3/4 Part Cinnamon Syrup
3 /4 Part Lime Juice
4 Parts Hibiscus Tea
Build all ingredients in a small bowl and mix.
Add ice cubes and garnish with cinnamon sticks and orange slices.
Cafe Ahumado
1 1/4 Parts Montelobos Mezcal
3/4 Part Ancho Reyes
4 Parts Brewed Coffee
2 Dashes Angostura® Bitters
Combine ingredients in a coffee cup and stir.
Garnish with orange zest and cinnamon stick.
Laloba's Agua Fresca
1 1/4 Parts Montelobos Mezcal
1 Part Ancho Reyes
3/4 Part Orgeat
1 Part Coconut Milk
3 Parts Horchata (Mexican Rice Water)
Build all ingredients over ice, mix and pour into a rocks glass or coconut shell.
Grate cinnamon on top. Garnish with an edible orchid.
Toddy Oaxaqueño
1 1/2 Parts Montelobos Mezcal
1/2 Part Fresh Lemon Juice
1/2 Part Agave Nectar
4 Parts Strong Brewed Black Tea
2 Dashes Aztec Chocolate Bitters
Build in a latte/toddy glass.
Garnish with orange slice and a piece of dark chocolate on a plate.