• Fill shaker with ice and add:
• 1.5 oz Sierra Norte White Corn Whiskey
• .75oz Luxardo Maraschino Cherry Liqueur
• .5 oz fresh lemon juice
• 2 dashes Fee Bros Cherry Bitters
   

Shake and strain into chilled high ball glass and fill with fresh ice.
 

Garnish with lemon wheel and cherry with stem

(Makes 6 drinks)

• 1 Quart Mik
• 2 Tabs Abuelita or Ibarra Mexican Chocolate
• 1 vanilla bean (optional)
• Heat in pot and stir with whisk until melted
• Cool down in fridge

• 1oz Sierra Norte Black Corn Mexican Whiskey
• 1oz Scorpion Reposado Mezcal
• .75oz Agave Nectar
• 10 dashes Bittermens Mole Bitters
• 5 dashes Bittermens Hellfire Habanero Shrub
• Lime Wedge
• Blood Orange
• Sal de Gusano (Worm Salt)

Combine whiskey, mezcal, agave nectar, bitters, shrub, slice of lime and blood Orange in metal shaker. Muddle. Add a few ice cubes and stir well. In an old fashioned glass, salt 1/8 of the rim with Sal de Gusano. Add large ice cube and double strain into glass.

Garnish with lime and blood Orange slice.

• Muddle chunk of pineapple, 6-7 mint leaves, 1 bar spoon sugar
• Add ice and stir for 1 minute
• Strain into ice filled Rocks glass
• Add 2 Oz, Sierra Norte White or Black Corn Whiskey
• Stir well. Top with more ice if needed.

Garnish: mint sprig and pineapple wheel

This Old Fashioned variation utilizes ingredients that have all been produced in Mexico. The Whiskey was made using native corn from the mountains of Oaxaca and this Brandy is one of the top selling spirits in Mexican. Piloncillo, made from pure sugar cane juice, brings all these flavors together.

• 1 ½ oz.-Sierra Norte Single Barrel Whiskey 
• ½ oz.-Presidente Brandy
• ½ oz.- Piloncillo Syrup
• 3 Dashes-@bittermens Chocolate Mole Bitters

• Muddle 2 inches chopped cucumber, slice lemon, sprig mint
• Add .5 Teaspoon Maluka Honey
• 2 oz Sierra Norte White Corn Whiskey

Add ice then shake and strain into cocktail or highball glass over fresh ice.