Blanco

Artenom

Don Fulano

Don Julio

Anejo

El Tesoro

Tequila Ocho

Siete Leguas

La Gritona

Reposado

Fortaleza

Cascahuin

Primo

Avion

Maestro Dobel

Casa Noble

Espolon

$19 Blanco

Red Sangria

Freshly Muddled Mint, Lime, Sugar, White Rum

Mojito

Housemade Ginger Syrup, Jalapeno Tequila, Lime

Mexican Mule

Paloma

Pinapple Mezcal

If you want a salted rim, run a lime wedge around the rim of a rocks or coupe glass and dip the rim into a small plate of coarse salt. Set the glass aside.

Prepare glass (optional)

Add 2 oz blanco tequila, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.5 oz Cointreau (or triple sec), and 2 dashes orange bitters into a cocktail shaker.

Combine ingredients

Fill the shaker with roughly 1 cup of ice. Secure the shaker lid and shake vigorously for 12–15 seconds, until well-chilled and the shaker exterior becomes frosty.

Add ice and shake

If serving over ice, fill the prepared glass with 1/2 cup fresh ice and double-strain the cocktail into the glass. Alternatively, fine-strain into the prepared chilled coupe for a neat serving.

Strain and serve

Finish with a lime wheel or a twist on the rim of the glass. Serve immediately.

Garnish

blanco (silver) tequila

fresh lime juice

agave nectar (100% agave)

Cointreau or triple sec

orange bitters

ice (for shaking)

ice (for serving - optional)

lime wheel or twist (garnish)

coarse salt (for rimming - optional)

Place a coupe or chilled rocks glass in the freezer for at least 5 minutes or fill the glass with ice water while you prepare the drink.

Chill glass

In a mixing glass combine 2 oz aged rye whiskey, 0.5 oz dry vermouth, 0.5 oz Cynar, 0.25 oz cherry liqueur, 0.25 oz simple syrup and 2 dashes of bitters.

Measure and combine

Fill the mixing glass with plenty of clear ice and stir vigorously for 30–45 seconds until well chilled and slightly diluted (mixing glass should feel very cold).

Stir with ice

Discard ice water from the chilled glass. If using the optional large clear ice cube, place it in a rocks glass now; otherwise use the chilled coupe.

Prepare glass

Double-strain the mixture into the chilled coupe or over the large ice cube in the rocks glass to remove any small shards of ice.

Strain

Express an orange peel over the drink by holding peel skin-side down and squeezing to spray oils across the surface, then rub the rim with the peel and drop it into the drink. Optionally thread a maraschino cherry onto a pick and rest atop the glass.

If you want a smoky aroma, light 1/2 tsp wood chips in a smoking cloche or on foil, capture the smoke over the glass with the cloche, then place the prepared cocktail under the cloche for 10–20 seconds to infuse surface smoke. Remove cloche and serve immediately.

Smoke (optional)

Serve the Artenom immediately while aromatics are fresh. Sip slowly to appreciate the bitter-sweet interplay of Cynar and cherry with the backbone of rye.

aged rye whiskey

dry vermouth

Cynar (artichoke-based bitter liqueur)

cherry liqueur (or Luxardo Maraschino)

house bitter or Angostura bitters

simple syrup (1:1)

orange peel (for garnish)

maraschino cherry (optional garnish)

wood chips or smoking element

large clear ice cube

Heat a dry skillet over medium heat. Toast the ancho, guajillo, and pasilla chiles for about 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot (not boiling) water. Soak 15 minutes until softened. Drain, reserving about 1/4 cup of soaking liquid.

Toast and Soak Chiles

In the same skillet, add 2 tablespoons vegetable oil over medium heat. Add the quartered onion and halved tomatoes cut-side down; cook until lightly charred, about 4–6 minutes. Add whole garlic cloves and cook 1–2 minutes until aromatic. Add blanched almonds, pepitas and breadcrumbs; stir and toast 2–3 minutes until golden and fragrant.

Sauté Aromatics and Seeds

Place the softened chiles, charred onion, charred tomatoes, garlic, toasted nuts and breadcrumbs into a blender. Add cocoa powder, ground cumin, ground cinnamon, and 1/2 teaspoon black pepper. Pour in 1 cup stock and 1/4 cup reserved chile soaking liquid. Blend on high until very smooth, about 1–2 minutes. If mixture is too thick, add additional stock, 1 tablespoon at a time, to reach a smooth, pourable sauce.

Blend the Mole

Pour blended sauce back into the skillet. Simmer over low heat for 8–10 minutes, stirring occasionally to prevent sticking. Taste and add 1 teaspoon salt and 1 tablespoon fresh lime juice, adjusting to taste. Keep warm while you prepare the protein.

Simmer and Season

Pat chicken thighs dry. In a bowl combine olive oil, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper. Rub the mixture evenly over the thighs and let rest 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Marinate Chicken

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if needed. Cook chicken thighs 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove and let rest 5 minutes, then slice or shred into bite-sized pieces.

Cook Chicken

Add the cooked chicken pieces to the warm mole sauce and toss to coat thoroughly, simmering together 2–3 minutes so the flavors meld. If sauce is too thick, add a splash of stock to loosen.

Coat with Mole

Warm the corn tortillas in a dry skillet, directly over a gas flame, or in a damp towel in the microwave until pliable, about 20–30 seconds each.

Divide the mole-coated chicken among the warmed tortillas (about 2 tacos per person for 4 servings). Top each with crumbled queso fresco, a sprinkle of finely sliced red onion, fresh cilantro leaves and optional pickled jalapeños.

Serve immediately with lime wedges on the side for squeezing over tacos.

dried ancho chiles, stemmed and seeded

dried guajillo chiles, stemmed and seeded

dried pasilla chiles, stemmed and seeded

vegetable oil

white onion, quartered

garlic cloves

roma tomatoes, halved

blanched almonds

pepitas (pumpkin seeds)

plain breadcrumbs

unsweetened cocoa powder

ground cumin

ground cinnamon

chicken or vegetable stock

salt

black pepper

boneless, skinless chicken thighs

olive oil

smoked paprika

garlic powder

kosher salt

freshly ground black pepper

small corn tortillas

crumbled queso fresco or cotija

finely sliced red onion

fresh cilantro leaves

lime wedges

pickled jalapeños (optional)

Place an old-fashioned glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to chill it.

In a cocktail shaker add 2 oz añejo tequila, 0.5 oz reposado tequila (optional), 0.5 oz fresh lime juice, 0.5 oz agave syrup, 0.25 oz orange liqueur, and 2 dashes of Angostura bitters.

Fill the shaker about two-thirds with ice. Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the outside is frosted.

Remove the chilled glass from the freezer or discard ice water. Add a large ice cube or ice sphere to the glass.

Prepare serving glass

Double-strain the cocktail into the prepared old-fashioned glass over the large ice cube. Express a lime peel over the drink or place a lime wheel on the rim as garnish.

Strain and garnish

Serve immediately. Sip slowly to appreciate the aged tequila's nuances balanced by citrus, gentle sweetness, and bitters.

Serve

Añejo tequila (e.g., Don Julio Añejo)

Reposado tequila (optional for blending)

Fresh lime juice

Agave syrup (1:1 simple agave)

Orange liqueur (Cointreau or triple sec)

Angostura bitters

Large ice cubes or ice sphere

Lime wheel or expressed lime peel (garnish)

Place a rocks glass in the freezer for a few minutes (optional) or fill it with a large ice cube. Assemble a mixing glass, bar spoon, jigger, and a julep strainer (or Hawthorne).

Prepare glass and tools

Into the mixing glass, pour 2 oz Añejo tequila, 0.75 oz sweet vermouth, 0.5 oz orange curaçao, and 0.25 oz demerara or simple syrup. Add 2 dashes Angostura bitters and 1 dash orange bitters.

Measure and add ingredients

Fill the mixing glass with large ice cubes. Using a bar spoon, stir the mixture briskly for 20–30 seconds until well-chilled and slightly diluted (about 20–25% dilution expected with large ice). The spoon should trace the inside of the glass and the outside of the mixing glass will become frosty.

Stir

Discard the ice from the chilled rocks glass if you used it earlier. Using a julep strainer or Hawthorne strainer, strain the stirred cocktail into the rocks glass over a fresh large ice cube (or served neat in a chilled coupe if preferred).

Express the oils from the orange peel over the drink by holding the peel skin-side down about an inch above the surface and giving it a firm squeeze, then wipe the rim with the peel and drop it into the glass. Add a Luxardo cherry on a pick if desired. Serve immediately.

Garnish and finish

Taste and adjust: If you prefer it slightly sweeter, add another 0.25 oz simple syrup next time. For more herbal depth, try swapping part of the sweet vermouth for amaro.

Añejo tequila

Sweet vermouth

Orange curaçao (or triple sec)

Demerara or simple syrup (1:1)

Orange bitters

Large ice cubes

Orange peel (for garnish)

Luxardo cherry (optional garnish)

Place 3 tbsp honey and 2 oz neutral spirit or reposado tequila into a small jar. Add 1 dried chile (split or torn to expose seeds if you want more heat). Seal and shake, then let sit at room temperature for at least 2 hours and up to 24 hours for stronger heat. Strain solids through a fine mesh or coffee filter and reserve liquid. Use 0.25 oz per cocktail as directed. Store refrigerated up to 2 weeks.

Infuse honey

Chill an old-fashioned or rocks glass by filling with ice and water while you build the cocktail. On a small plate, spread 0.5 tsp coarse sea salt. Run a lime wedge around the rim of the glass, then dip the rim lightly into the salt to coat. Discard ice and water from the glass and set aside to keep chilled.

Add 2 oz reposado tequila, 0.75 oz freshly squeezed lime juice, 0.5 oz agave nectar, 0.5 oz orange curaçao, 0.25 oz chile-honey tincture, and 2 dashes bitters into a cocktail shaker.

Fill the shaker with ice (enough to moderately overfill) and cap. Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Strain the cocktail through a fine mesh strainer into the prepared chilled old-fashioned glass over one large clear ice cube or a handful of fresh ice.

Express the oils from the orange peel over the drink by holding the peel skin-side down over the glass about 2–3 inches above the surface, and quickly squeeze so the oils spray over the cocktail. Light the orange peel briefly with a match or lighter to flame the oils (optional) and then rub the peel on the rim and drop it into the drink.

Garnish with a lime wheel on the rim and, if desired, float a small dried chile for aroma. Serve immediately.

Reposado tequila

Freshly squeezed lime juice

Agave nectar (100% pure)

Orange curaçao

House made chile-honey tincture (see below if making)

Bitters (Angostura or mole bitters)

Flamed orange peel

Coarse sea salt (for glass rim)

Lime wheel or wedge

Small dried chile (optional)

Honey

Neutral spirit (vodka) or reposado tequila for flavor

Dried ancho or chile de arbol

Run the lime wedge around the outer rim of a rocks glass (or coupe if preferred). Pour the coarse salt onto a small plate and gently press the rim into the salt to coat. Set the glass aside.

Rim the glass

If you prefer no salt, skip this step and chill the glass with ice while you build the cocktail.

In a cocktail shaker, add 2 oz tequila, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, and 0.25 oz agave syrup. Use freshly squeezed lime juice for best flavor.

Measure ingredients

Add a generous handful of ice (about 1 cup) to the shaker. Seal and shake vigorously for 10–15 seconds until the outside of the shaker is cold and the ingredients are well-chilled and slightly diluted.

Discard the ice from the prepared glass if you chilled it earlier. Fill the glass with fresh ice (a large cube or several medium cubes). Double-strain the cocktail into the glass using a julep strainer or Hawthorne strainer (and a fine mesh if you prefer a very clean drink).

Strain over ice

Express the oils of a lime wheel over the drink by squeezing it gently, then drop the lime wheel or wedge onto the rim or into the drink. Serve immediately.

Tequila (Reposado or Blanco)

Orange liqueur (Cointreau or Triple Sec)

Agave syrup (or simple syrup)

Coarse salt (for rim)

Lime wheel or wedge (for garnish)

Spread the sea or smoked salt in a shallow dish. Run a lime wedge around the rim of a rocks glass and dip the rim into the salt to lightly coat. Set the glass aside.

Add 2 oz reposado tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.25 oz orange liqueur, and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker two-thirds full with ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Fill the prepared rocks glass with fresh large ice (or one large ice cube). Double-strain the cocktail into the glass (use a Hawthorne strainer and fine mesh if available) to remove small shards of ice and pulp.

Express the oils from an orange peel over the drink by holding the peel skin-side down above the glass and gently pinching, then rub the peel around the rim (optional). Add a lime wheel or wedge to the rim or float it on top.

Serve immediately and enjoy. Note: adjust agave to taste if you prefer sweeter or drier.

Mezcal

Agave nectar (1:1 or adjust)

Sea salt or smoked salt (for rim)

Ice (for shaking and serving)

Optional: thin orange peel twist

If you want a rim, pour the 0.5 tsp Tajín or salted rim mixture onto a small plate. Run a cut grapefruit wedge around the glass lip, then dip the rim into the Tajín to coat evenly. Set the glass aside to dry briefly.

Juice the lime and grapefruit so you have the measured amounts ready. Lightly clap the cilantro between your palms to release aroma; set 1 sprig aside for garnish and pick the remaining leaves for muddling.

In a shaker, add the picked cilantro leaves and the 0.5 oz agave nectar. Gently muddle the cilantro just enough to bruise the leaves and release oils — don't pulverize into bits. Add 2 oz reposado tequila, 0.5 oz blanco tequila, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 2 dashes orange bitters, and 0.25 tsp of chili-lime or smoked sea salt.

Muddle and build

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is cold and slightly frosted.

Shake

Double-strain the cocktail into the prepared glass (over fresh ice if you prefer it on the rocks) using a fine mesh strainer plus the shaker strainer to catch cilantro bits and ice shards. This gives a clean, herb-scented drink.