Luna Roja

1 ½ oz . Nocheluna sotol ½ oz . Ancho Reyes chile liqueur 1 oz . Prickly pear puree ¾ oz . Lime juice ¼ oz . Simple syrup

¼ oz . Agave nectar 3 dashes Chocolate mole bitters

Combine all ingredients in mixing tin or glass , add ice . Stir and strain over 1 large ice cube on a rocks glass . Garnish with an orange twist and grated dark chocolate .

Smoke on the Horizon

Combine all ingredients into a cocktail shaker and shake well . Fine strain into a coupe or stem glass .

The mixologists at Sweet Liberty in Miami created this recipe .

The mixologists at Nocheluna created this recipe .

Smoke on the Horizon

2 oz . Blanco tequila 1 oz . Pear nectar 1 oz . Pineapple juice ¾ oz . Agave nectar 1 oz . Lime juice ½ oz . Orange liqueur

The mixologists at ECHO restaurant in The King and Prince Beach and Golf Resort on Georgia ’ s St . Simons Island created this recipe .

Cantarito

2 oz . Lunazul blanco tequila ¾ oz . Grapefruit juice ½ oz . Orange juice ½ oz . Lime juice , freshly squeezed 1 tsp . Agave syrup Pinch of salt 3 oz . Grapefruit soda , chilled . Tajín seasoning

Rim the cantarito cup ( or a Collins glass ) with Tajín seasoning . Add the tequila , juices and salt into a shaker with ice . Shake until well chilled . Strain into the prepared cup over fresh ice . Top with the grapefruit soda and stir gently to combine . Garnish with a lime wedge .

Mexico

Oaxacan Revolver

Oaxacan Revolver

1 oz . Vida mezcal ¾ oz . El Jimador reposado tequila ¾ oz . Tia Maria coffee liqueur 2 dashes Orange bitters 2 dashes Bittermens mole bitters

Stir all ingredients . Strain over large ice cube ( or serve up ). Garnish with an orange twist .

The mixologists at Asheville Proper in Asheville , NC , created this recipe .

Mexico

Mixologist Lynnette Marrero created this recipe .

Little Green

1 ¼ oz . Mal Bien mezcal ¾ oz . Estancia raicilla ¾ oz . Coco Lopez ¼ oz . Lime juice 1 tsp . Tempus Fugit Cacao 3-4 Mint leaves

Combine ingredients in a mixing tin and shake . Strain into a Double Old Fashioned glass with crushed ice . Garnish with mint sprig .

Cantarito

Little Green

¾ oz . Arette reposado tequila ¾ oz . Abasolo Mexican whiskey ½ oz . Ojo de Tigre mezcal ¼ oz . Ancho Reyes chile liqueur ¼ oz . Nixta corn liqueur

Mixologist Shannon Ponche created this recipe for Death & Co . in New York .