MIXOLOGY

For your pleasant and enjoyable moments, you can enjoy CONVITE straight or mixed in your favorite cocktail

CONVITE Mágico

2 oz of Mezcal CONVITE®

1 ½ oz of tangerine liquor. 

1 oz of natural syrup. 

2 oz of tangerine juice. 

Ice cubes.

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Blend all the ingredients: the mezcal, tangerine liquor, natural syrup and tangerine juice in a mixer for 35 seconds. In a shaker, cool it with ice cubes and stir vigorously. Serve and garnish with tangerine slices.

CONVITE Costeño

1 oz of Mezcal CONVITE®

5 oz of coconut water

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Mix the ingredients in a shaker. Serve with four ice cubes in a wide glass.

Mix the ingredients in a shaker. Serve with four ice cubes in a wide glass.Mix the ingredients in a shaker. Serve with four ice cubes in a wide glass.

CONVITE Paloma

2 oz of Mezcal CONVITE® of your choice.
Grapefruit soda.
Salt.
Lemon juice.
Ice cubes. 

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Rub the rim of the glass with the lemon and dip it on a plate with salt. Place 2 ice cubes in another glass and pour two ounces of CONVITE, a little lemon juice and a pinch of salt, and finally the grapefruit soda. Stir vigorously. Pour the cocktail into a glass and voilá!

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You can also use a grapefruit to rub the rim of the glass.

CONVITE Smoky Pisco

A sliced or finely chopped cucumber (what fits in your hand) .
1 oz of Pisco.
1 oz of mezcal CONVITE® of your choice.
1 oz of fresh lemon juice.
1 oz of flavorless syrup.
1 egg white.
A pinch of salt.
Ice.
3 drops of Peychaud’s Bitters for garnish.

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In a shaker, muddle the cucumber. Add the Pisco, your mezcal CONVITE®, lemon juice, flavorless syrup, egg white and salt and shake well. Add ice and shake it again. Enjoy!

CONVITE Margarita

1 ½ oz of Mezcal CONVITE® Tobalá.
½ oz of orange liquor.
½ oz of Triple Sec liquor (distilled from orange peels).
Lemon juice.
Ice cubes.
A pinch of sugar.

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Mix the ingredients in a shaker with three ice cubes and a teaspoon of sugar. Add the CONVITE® Tobalá, Triple Sec liquor and lemon juice.

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Cover the shaker and whisk vigorously. Finally, serve the content in a Margarita glass or something similar, with the edge frosted with salt. You can serve it with a lemon slice.

CONVITE Curandero

4 cl of Mezcal CONVITE® Espadín Madrecuishe.

1 cl of Dry Curaçao Pierre Ferrand.

1 cl Aperol

1 cl of lime juice.

1 cl of agave syrup.

5 gr of Tajin.

Cilantro leaves.

Top with Bui tonic water.

Dried orange slice with Tajin

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Mix the cilantro leaves, Tajín, agave syrup and lemon juice in a large glass and gently blend. Add ice, mezcal, curaçao, aperol and mix again. Top with cold tonic water and garnish.

CONVITE Convito

4 cl of Mezcal CONVITE® Esencial.

1 cl Strega

1 cl of lime juice.

6 cl of watermelon juice with epazote.

Top ginger ale

Pink handmade salt with cardamom.

Slice of xoconostle.

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Mix the first 5 ingredients in a mixing glass with ice and stir until homogeneous. Pour into a glass with ice. Cover the glass with artesanal pink salt with cardamom and adorn with a slice of xoconostle.

CONVITE Santa Sabina

4 cl of Mezcal CONVITE® Tobalá infused with tobacco leaves.

1,5 cl of Ancho Reyes.

1 cl of artesanal shiitake mushroom syrup.

A few drops of Herbolaria bitters aromatic.

Grapefruit rind.

Dried shiitake mushroom.

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Mix the Mezcal CONVITE Tobalá infused with tobacco leaves, Ancho Reyes, artesanal mushroom syrup and a few drops of Herbolaria bitters, adorn with grapefruit rind and dried shiitake mushrooms.