2 oz Peloton de la Muerte Pechuga Botanicals 4 oz tonic Pour mezcal into collins glass and top with tonic. Garnish with fresh lime!
1.5oz Peloton de la Muerte Criollo 1oz Blanc Vermouth (Dolin) .75oz Amontillado Sherry (Gran Barquero) 2 dashes Grapefruit Bitters (Scrappys) Combine all ingredients, stir, serve up in a cocktail glass with a grapefruit swath garnish
2 oz Peloton de la Muerte Criollo
0.75 oz coffee liqueur
0.25 sweet Vermouth
Mix all glasses and stir.
Then serve up in coupe glass
1.5 oz Pelotón de la Muerte Mezcal Espadin 0.75 oz Amaro Ramazzotti 0.75 oz Punt E Mes 2 dashes of Bittermen’s Mole Bitters Serve room temperature. In a 3.5 oz glass. ¡Salud!
1.5 oz Peloton de la Muerte Vegan Pechuga Botanicals
2 oz pineapple juice
0.25 oz agave syrup
0.25 oz cider vinegar
Mix all ingredients together and shake well. Serve up or in a collins glass over ice.
1.75oz Peloton de la Muerte Pechuga Botanicals 0.75oz lime juice 0.75oz eldeflower liqueur 1 dash celery bitters 1 cucumber slice Mix all ingredients together and shake well. Double strain and serve over rocks.
1 oz Peloton de la Muerte Espadin
1 oz St. Elder Elderflower Liqueur
1 oz Verjus
0.25 oz Campari
Stirred and served on a big rock
2oz Pelotón de la Muerte Espadin 2oz Pineapple Juice 1/2 oz St Elder Elderflower liqueur 1/2 oz lime juice salted rim Place all ingredients in shaker, shake well and serve over ice.
2 oz. Pelóton de la Muerte Mezcal Criollo 1 oz. Pink Grapefruit juice ½ oz. Amargo-Vallet Angostura liqueur ¼ oz. Orgeat syrup Shake Well and serve in collins glass