Frontera Grill - 445 N. Clark St.
Topolobampo - 445 N. Clark St.
Leña Brava - 900 W. Randolph St.
Cruz Blanca – 904 W. Randolph St.
1 ½ ounces Oaxacan Mezcal
2 ounces Limonada (Lemon and Lime juice)
½ ounce triple sec
6 to 8 drops orange bitters (store-bought or homemade)
6 to 10 ice cubes (about ¾ cup)
About a heaping ¼ teaspoon orange zest (colored part only)
In a cocktail shaker, combine the mezcal, Limonada, triple sec, orange bitters and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into a 6-ounce martini glass. Add the orange zest and serve immediately.
1 ounce cucumber puree
.75 ounce lime juice
.5 ounce simple syrup
6 cilantro leaves
Put all ingredients in a cocktail shaker and top with ginger beer. Shake liquid and cilantro leaves. Strain over ice into a Collins or Highball glass. Garnish with fresh cilantro spring.