Mexico City Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City of Palaces

OPERA - BAR LA OPERA

• 2 oz. Strawberry Concentrate (recipe below)

• 1 oz. tequila

• 1 oz. fresh lime juice

• 1 oz. simple syrup

• 1 oz. light beer, to top

• Tabasco sauce, to taste

1. Combine all of the ingredients, except for the light beer and Tabasco sauce, in a cocktail shaker filled with ice and shake.

2. Pour into a pilsner glass filled with ice.

3. Top with light beer and add Tabasco drops.

Strawberry Concentrate: Blend fresh strawberries until smooth, and then refine the texture by straining it through a fine sieve.

VOLCANITA - GRANA SABORES DE ORIGEN

• Chili powder, for the rim

• 8 oz. Agua de Aguacate (recipe below)

• 1 oz. Tequila Volcán Blanco

• Peppermint leaves, to taste

1. Wet the rim of martini glass and dip it into chili powder.

2. Combine all of the ingredients in a blender and blend.

3. Pour the cocktail into the glass.

Agua de Aguacate: Add one piece of Hass avocado, 4 limes, brown sugar, to taste, and 1 liter water to a blender. Blend to combine and reserve it.

TETÉ - NARDO COCKTAIL CLUB

• 1 & 1/2 oz. Mexican gin

• 1 oz. Passion Fruit Pulp

• 1 oz. Lemon & Spearmint Oil (see recipe)

• 1/2 oz. fresh lime juice

• Cider, to top

1. Combine all of the ingredients, except the cider, in a mini tin filled with ice.

2. Shake vigorously until chilled and strain the cocktail into a highball and place it inside a popcorn box.

3. Top the cocktail with cider and close the highball.

4. Garnish with popcorn.

Lemon & Spearmint Oil: Add the zest of 15 lemons, 200 grams spearmint leaves, and 500 grams sugar into a 20 oz. capacity jar. Let it rest for 24 hours at room temperature. Add 10 oz. hot water to the mixture and let it rest for 30 minutes; strain through a fine sieve. Store it and reserve it.