MEXICAN COCKTAIL CULTURE AND VIBRANT

MEZCAL- AND TEQUILA-BASED RECIPES

FROM RENOWNED DRINKS EXPERTS

THE TIPPLING BROS.

Tequila, mezcal, and agave spirits of all origins have something
to offer beyond flavor and inebriation. FROM THE FOREWORD
In The Tippling Bros. A Lime and a Shaker, Tad Carducci and
Paul Tanguay step in to provide their expertise on Mexican
cocktails. With these 72 exciting drink recipes, fellow tipplers
will soar past the classic Margarita and dive into traditional,
craft, and spicy cocktails such as the Blood OrangeCinnamon
Margarita, San Fresa Fizz, and Smokey Pablo. The authors
cover the history of tequila, explain the different types of agave
spirits, and offer bonus recipes for aguas frescas, syrups,
salts, and some of their favorite Mexican dishes. Accompanied
by beautiful photography, this is the must-have book on the
subject, perfect for home bartenders and those who simply
want to know more about these popular spirits.

THE DEL RIO

GA RNI SH

C O U PE

G LAS S

1 ounces Ocho Blanco tequila

ounce St-Germain elderflower liqueur
ounces fino sherry
2 dashes orange bitters
A GR AP E FR U I T PE E L

artenders and consultants Scott Baird, Josh Harris, and Alex Straus
comprise the dynamic San Francisco trio, the Bon Vivants. Like its namesake inspiration, their delicious Del Rio cocktail is aromatic and sultry.

140

A LIM E AN D A S HAK E R

Add all the ingredients to a cocktail shaker.

Add ice and stir until well chilled and diluted.
Strain into a chilled cocktail coupe.
Express the oil from the grapefruit peel atop the cocktail.
Rub the peel around the rim of the glass and discard.

C R AF T

141

BLACK SAND

GARNI SH

O L D - FA S HI ONE D

G LAS S

2 (1-inch) watermelon chunks

4 fresh mint leaves
2 fresh leaves or 1 small pinch dried Mexican oregano
2 ounces blanco tequila
ounce dry vermouth, preferably Dolin
ounce agave nectar
1 dash Pernod
R IM O F BLACK LAVA SALT

his elegant and beguiling cocktail takes the watermelon Margarita to a

very different level. The vermouth and oregano bring complex herbaceousness while the sandiathat would be watermelon in Spanishand
mint keep the freshness alive.

112

Muddle the watermelon in a cocktail shaker.

Add the mint and oregano and press lightly.
Add the remaining ingredients and ice and shake.
Double strain over fresh ice in an old-fashioned glass rimmed with
Black Lava Salt.

A LI ME AND A S HAKER

C R AF T

113

M AN Z ANAS ADA

GARNI SH

TA L L

G LAS S

1 ounce blanco tequila

ounce mezcal
1 ounces apple cider
ounce fresh lemon juice
ounce maple syrup
3 ounces ginger beer
S PO O NFUL O F D ICED R ED APPLE

s you might have noticed by now, we are fans of taking license with the
Spanish language. We should probably have mastered it first, but . . .
Very crudely translated, the name means roasted apple. This is a terrific
fall or winter seasonal long drink. While we believe it also works rather
well as is during the spring and summer, try lightening it up by using apple
juice instead of cider.

198

Add all the ingredients except for the ginger beer to a cocktail shaker.
Add ice and shake.
Strain over fresh ice in a tall glass.
Fill with the ginger beer and stir.
Stir in the spoonful of diced red apple to garnish.

A LI ME AND A S HAKER

C E L E BR AT I O N

199

TAD CARDUCCI
and

PAUL TANGUAY

are two of the beverage

industrys most sought-after
consultants and educators,
with national and international
accolades for their work. They
founded the Tippler NYC and
are partners in the Mercadito
Hospitality Group.
ISBN: 978-0-544-30232-7
Hardcover 5 1/2 x 8 1/8 256 pages
Full-color throughout $18.99
Publication Date: April 21, 2015

PUBLICITY & MARKETING

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Author Website: www.tipplingbros.com

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Rebecca Liss
rebecca.liss@hmhco.com
(212) 598-5729

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