We recommend using Noble Coyote Espadin in all of our cocktails but feel free to use whatever Noble Coyote Mezcal you desire. Our preference however is Noble Coyote Espadin, which conveys the agave experience exceptionally well.
We choose to use the Espadin varietal over our other varietals as our cocktail mezcal because the agave Espadin is cultivated or farmed while the other agaves are mostly wild. The rarer wild varietals are best experienced in open glassware, sipping or kissing it a little at a time.
Invite some friends over to share a mezcal. Serve it in a glassware or a jícara, slice up an orange on a plate with some sal de Gusano poured in the middle, alongside a bowl of chapulines (gourmet grasshoppers from Oaxaca) for an authentic Agave Experience!
Chili Tamarind Syrup
Prickly Pear Cactus Syrup (in Spanish “xoconostles”)
-1 jalapeno sliced thin
-1 serrano sliced thin
-0.5 tsp ancho chili powder
-1 1/2 cups water
-2/3 cup granulated sugar
-2 tbsp tamarind paste
-1 tsp salt or Noble Coyote Sal de Gusano
Combine chili tamarind syrup ingredients in a saucepan over medium heat and stir. Cook, stirring occasionally, until sugar is dissolved, and mixture just comes to a boil, about 8-10 minutes.
Remove from heat and let cool for 10-15 minutes. Strain your concoction into a container (preferably a glass). Store in the refrigerator for 2 weeks.
-2 lbs. prickly pears
-1-2 cups sugar
-2 tsp citric acid
-0.5 tsp salt
-Water to almost cover in pot
Add enough water to almost cover prickly pears in the pot, bring to boil, simmer 30 min let cool then remove from water, crush up fruit and remove seeds.
Measure strained juice then add an equal part sugar, combine juice and sugar and bring to simmer dissolving the sugar, cool 15 min and add citric acid a little at a time checking for flavor.
(sweetness vs tartness)
Note: fruit sweetness varies from fruit to fruit be sure to check in step 2.
-2 cups cranberries
-1 cup water
-1 cup sugar
-1 tsp salt
Combine cranberries water, sugar, salt, cook slow and simmer for 30 minutes. Strain and press for syrup, store refrigerated for 2 weeks.
THE LAST SAMURAI COCKTAIL CONTEST
The Last Samurai Contest was held at Domu Jacksonville on March 11th, 2019.
Competitors were given 7 minutes to prepare an original asian inspired cocktail with Noble Coyote Espadin.