top of page
  • andychalk

Celebrate Mezcal Week with Ojo de Tigre (September 8-15)


You have probably noticed the huge boom in agave spirits in recent years – in 2019 alone, mezcal sales increased 24.8 percent by volume in the U.S. and then by another 14.5 percent in 2020 (SOURCE). By the end of 2022, mezcal sales are projected to increase nearly 18 percent, reaching $840 million globally (SOURCE).

In honor of National Mezcal Week (Sept. 8-15) in another record breaking year for the category, see the colorful and refreshing cocktails to raise a glass (or multiple) with Ojo de Tigre. This inviting mezcal is crafted from a blend of two sustainably sourced agaves: Espadín from Oaxaca and the rarer Tobalá from Puebla. The result is a fresh mezcal with subtle smoke that’s perfect in a cocktail or complex enough to sip neat.

Amethyst Crystal

Available at The Trove (Dallas, TX)

Created by Jaime Uribe

0.5 oz Cassis Liqueur

1. oz lemon Juice

0.5 oz Agave nectar

Splash of Ginger Beer

Glassware: Coupe glass

Garnish: Edible flower

Method: Shake served up and top with splash of ginger beer

El Tigre Penicillin

Available at Cha Cha Cha (Los Angeles, CA)

Created by Zach Rager, @zack.rager

1 oz Alma Tepec Liqueur

0.75 oz Ginger Syrup

0.25 oz Honey Syrup*

0.75 oz Lemon Juice

Angostura Bitters Mist

Glassware: Rocks Glass

Garnish: Candied Ginger

Method: Combine all ingredients in a shaker and add ice. Shake and strain into a rocks glass. Float angostura bitters and garnish with a candied ginger and chilito.

*To make the honey syrup: combine 1 cup honey with 1 cup water in a saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Place in container and store in refrigerator.

The York

Available at Nativo Highland Park (Los Angeles, CA)

Created by Marlene Olarra, @undertheknife

0.5 oz Martini and Rossi Fiero

0.75 oz Lemon Juice

0.375 oz Agave Syrup

Glassware: Rocks Glass

Garnish: Bright edible flower

Method: Combine all ingredients into a shaker and add ice. Shake and strain into a rocks glass. Garnish with bright edible flower.

Mo’ Money Mo’ Poblanos

Available at Sacred Junk Bar (Anaheim, CA)

Created by Jon McConnell, @jontendsthebar

2 oz Ojo de Tigre infused with Poblano + Anaheim Peppers

0.5 oz Lime Juice

0.5 oz Lime Spiked Agave Syrup

0.5 oz Cucumber Juice

Pinch of Mint

Glassware: Rocks glass

Garnish: Dehydrated Orange Wheel

Method: Add Poblano and Anaheim infused Ojo de Tigre, lime juice, lime spiked agave syrup, and cucumber juice to a shaker with ice. Shake until well chilled. Dip side of rocks glass into lime juice then dip in Tajín. Add ice to glass and strain in cocktail from shaker. Garnish with dehydrated orange wheel.




bottom of page