AUTHENTICALLY MEXICAN
Jim Meehan
JAMES BEARD FOUNDATION AWARD-WINNER, AUTHOR, MIXOLOGIST
MICHELADA DRAGONES
Inspired by the produce found in the fertile fields surrounding the agave harvest, this cocktail incorporates tomatoes and jalapeño into the classic Michelada, for a bold, savory cocktail.
Recipe
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1 ¼ oz. Casa Dragones Blanco -
¼ oz. Dry Vermouth -
¼ oz. Lime Juice -
¼ oz. Green Tomato Juice -
¼ oz. Agave Syrup -
¼ oz. Seeded Jalapeño (cut into slices) -
Mexican Lager
Muddle jalapeño in shaker tin. Add all other ingredients except beer. Shake with ice gently to combined ingredients. Fine strain into a pilsner glass rimmed with salt and filled with ice. Top with lager, stir, and garnish with a slice of jalapeño. PABLO PASTI, MIXOLOGIST
LIMANTOUR, MEXICO CITY #6 WORLD'S 50 BEST BARS
MICHELOMA
Pablo Pasti crafts a creative fusion of two beloved Mexican cocktails: the Paloma and the Michelada, for a delicious, savory cocktail with true Mexican heart.
Recipe
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1 ½ oz. Casa Dragones Blanco
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¾ oz. Cynar (artichoke-based bittersweet liqueur)
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½ can of Lager beer
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½ oz. Grapefruit juice
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Pink salt and pepper
Combine ice, Casa Dragones Blanco, grapefruit juice and Cynar. Shake and pour into highball glass with salted rim. Top with lager beer.
Jim Meehan
JAMES BEARD FOUNDATION AWARD-WINNER, AUTHOR, MIXOLOGIST
CASA DE OLLA
A creative and modern interpretation of the classic Mexican drink, the Carajillo, this cocktail blends coffee, agave syrup and ground cinnamon with the fresh, herbaceous notes of Casa Dragones Blanco, for a perfect pick me up after dinner or anytime.
Recipe
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½ oz. Casa Dragones Blanco
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5 oz. Cold-brewed Iced Coffee
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¾ oz. Ancho Reyes Poblano Chile Liqueur
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½ oz. Agave Syrup
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½ oz. Sweetened Condensed Milk
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⅛ tsp. Ground Cinnamon
Stir with ice and fine strain into a chilled pint glass filled with ice. No garnish.
CHEF ENRIQUE OLVERA, PUJOL #6 WORLD'S 50 BEST RESTAURANTS & JIM MEEHAN, JAMES BEARD FOUNDATION AWARD-WINNER, AUTHOR, MIXOLOGIST
PINK PANTHER
Chef Enrique Olvera of Casamata Group (Pujol, Cosme, Atla, Damian and Ticuchi) joined James Beard Foundation award-winning mixologist, Jim Meehan, in a Jamming Session to create the Pink Panther, a Paloma with a twist.
Recipe
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2 oz. Casa Dragones Blanco
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¾ oz. Lime Juice -
½ oz. Grapefruit Juice -
½ oz. Agave Syrup -
1 oz. Fever Tree Ginger Ale -
2 dashes of Orchard Street Celery Shrub
Shake with ice and fine strain into a Collins glass filled with ice. Top with 1 oz. Fever Tree Ginger Ale. Garnish with a lime wheel.