SIGNATURE COCKTAILS
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.
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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.
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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!
For Each Cocktail:
-1.5 oz mezcal, such as Noble Coyote Espadín
-2 oz orange juice
-0.5 oz simple syrup or agave syrup
-small amount fresh chopped basil
-Garnish: orange slice dusted with Noble Coyote Sal de Gusano
Instructions:
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Muddle basil in shaker add a small amount of ice, combine ingredients then strain and serve in rocks glass with a large ice cube or two.
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Oaxacan Tipico
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For Each Cocktail:
-2 oz. mezcal, such as Noble Coyote Espadin
-0.5 oz. homemade chili tamarind syrup
-0.5 oz. Cynar
-juice of half a lime
-4 mint leaves
-Garnish: lemon slice dusted with Noble Coyote Sal de Gusano
Instructions:
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Muddle mint in shaker add small amount ice, combine ingredients then strain and serve in rocks glass with a large ice cube or two.
Mezcal Mixtec
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For Each Cocktail:
-2 oz. oz mezcal, such as Noble Coyote Espadín
-juice from half a lime
-0.5 oz triple sec
-0.5 oz. pineapple juice
-0.5 oz orange juice
-dash orange bitters
-Garnish: orange slice or pineapple slice dusted with Noble Coyote Sal de Gusano
Instructions:
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Combine all ingredients in a shaker and mix with ice. Strain into a salt-rimmed margarita glass.
Coyote Margarita
For Each Cocktail:
-2 oz mezcal, such as Noble Coyote Espadín
-4 oz Jarritos Hibiscus soda
-Garnish: lemon slice
Instructions:
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It is best served in rocks glass with a one or two large ice cubes, pour the mezcal then soda on top.
Hibiscus con Mezcal
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For Each Cocktail:
-2 oz mezcal, such as Noble Coyote Espadín
-4 oz Jarritos Grapefruit Soda (Toronja)
-2 oz fresh grapefruit juice
-juice of one quarter of a lime
-Garnish: grapefruit slice and Noble Coyote Sal de Gusano
Instructions:
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Combine all ingredients then strain and serve in rocks glass. Fill glass with ice cubes and top with soda.
Noble Paloma
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For Each Cocktail:
-2 oz of mezcal, such as Noble Coyote Espadin
-2 oz Jarritos Grapefruit Soda (Toronja)
-2 oz club soda
-2 oz of fresh grapefruit juice
-dash of Angostura bitters
-1-3 thin slices of jalapeño
-Garnish: jalapeno slice speared through a grapefruit slice
Instructions:
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Muddle 1-3 thin slices of jalapeño or similar pepper in the shaker then combine ingredients, then strain and serve in rocks glass with a large ice cube or two.
Spicy Noble Paloma
For Each Cocktail:
-2 oz mezcal, such as Noble Coyote Espadín
-1 oz homemade Chili Tamarind Syrup
-lime juice from 1/2 lime
-1 oz orange juice
-Garnish: orange or lemon slice dusted with Noble Coyote Sal de Gusano.
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Instructions:
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Combine all ingredients in a shaker with a small amount of ice, strain and pour into rocks glass or similar with a large ice cube or two.
MEZCAL SMOKE & FIRE
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For Each Cocktail:
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-2.5 oz. mezcal, such as Noble Coyote Espadín
-1 oz. homemade prickly pear syrup
-Fresh lime juice from half a lime
-Garnish: orange slice dusted with Noble Coyote Sal de Gusano
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Instructions:
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Combine all ingredients in a shaker and mix with ice. Strain into a rocks glass with one or two large ice cubes.
Ocho Xoxos
For Each Cocktail:
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-1.5 oz mezcal, such as Noble Coyote Espadín
-0.5oz Campari
-0.5 oz fresh orange juice
-2 dashes of either Angostura
-2 oz club soda
-Garnish: orange or lemon slice dusted with Noble Coyote Sal de Gusano.
Instructions:
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Combine all ingredients in a shaker with a small amount of ice, strain and pour into rocks glass or similar with a large ice cube or two.
OAXACAN IN ROME
For Each Cocktail:
-1.5 oz mezcal, such as Noble Coyote Espadín
-1 oz. Cynar
-0.5 oz homemade prickly pear cactus syrup
-juice from a lemon quarter
-1 dash orange bitters
-Garnish: orange slice dusted with Noble Coyote Sal de Gusano
Instructions:
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Combine ingredients in a cocktail shaker with ice. Shake until chilled, strain into a Collins
glass with one or two large ice cubes.
Ocho Coyotes
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For Each Cocktail:
-2 oz mezcal, such as Noble Coyote Espadín
-1 oz homemade cranberry syrup
-2 oz club soda
-4 basil leaves
-Garnish: orange or lemon slice dusted with Noble Coyote Sal de Gusano.
Instructions:
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Muddle basil in shaker add a small amount of ice, combine ingredients then strain and serve in rocks glass with a large ice cube or two.
MEZCAL SUNSET
For Each Cocktail:
-2 oz mezcal, such as Noble Coyote Espadin
-4 oz Jarritos Tamarind
-Garnish: lemon slice
Instructions:
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It is best served in rocks glass with one or two large ice cubes, pour the mezcal then soda on top.
OAXACAN TAMARINDO
Chili Tamarind Syrup
Prickly Pear Cactus Syrup (in Spanish “xoconostles”)
Cranberry Syrup
-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
Instructions:
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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
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Instructions:
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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
Instructions:
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Combine cranberries water, sugar, salt, cook slow and simmer for 30 minutes. Strain and press for syrup, store refrigerated for 2 weeks.
SPECIAL CREATIONS
Spicy Coyote
-Noble Coyote Espadin
-Citronage
-Lime
-Orange Juice
-Jalapeno
Mint Mez Marg
- Noble Coyote Espadin
- Lime
- Triple Sec
- Mint
- Sal de Gusano Rim
Mezcal Luma
-Noble Coyote Espadin
-Rubyred Grapefruit
- White Grapefruit
- Lime
Wily Coyote
- Noble Coyote Espadin
- Luxardo
- Aperol
- Fresh Citrus
Noble Castrato
- 1/4 Oz Ancho Reyes Verde
- 3/4 Oz Sweet Vermouth
- 1 Oz Peychaud’s Apertivo
- 1 1/2 Oz Chorizo Fat Washed Noble Coyote Capón
- Worm Salt Rim Orange Expression
Bird Claw
- Noble Coyote Capon
- Lime
- Grapefruit Bitters,
- Grapefruit juice
- Crème de Banana
- White Claw Black Cherry Hard Seltzer
Hibiscus Mezcal
- Lime juice
- Hibiscus/Lavander Syrup Rosé
- Noble Coyote Espadin
Personal Space Invader
- Noble Coyote Espadin
- Aperol
- Pepper
- Raspberry Jam
- Cilantro
- Agave
- Lime
The Mayahuel
- Noble Coyote Espadin
- Tomatillo-Jalapeño Shrub
- Lemon Juice
- Agave Nectar
THE LAST SAMURAI COCKTAIL CONTEST
The Last Samurai Contest was held at Domu Jacksonville on March 11th, 2019.
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Competitors were given 7 minutes to prepare an original asian inspired cocktail with Noble Coyote Espadin.
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Send Noodz
-1.5 oz fresh lime juice
-1.5 oz red curry/turmeric simple syrup
-1 oz coconut milk
-.25 oz chili oil
-8 drops ginger bitters
-1 oz domaine de Canton
-3 oz noble coyote
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By Cody Mashni
Dragon on a Cactus
-1.5 oz Noble Coyote Espadin
-1 oz Hibiki harmony whisky
-.75 oz Asian plum, lemongrass, ginger agave syrup
-.5 oz cactus flower juice
-.75 fresh lemon juice
-4 dashes homemade lemon bitters
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By Jason Rhodin
Samurai Swizzle
-2 oz noble coyote mez
-3/4 sweet Thai chili sauce
-3/4 coconut ginger simple
-3/4 lime
-4-6 drops star anise tincture
Built in a tiki mug with crushed ice, swizzled and topped with more ice and sake
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By Brandon Bernard
The Silk Road
- .5 oz lime
- egg white
- .5 oz lychee / palm sugar syrup
- .5 oz mangosteen infused coconut milk
- barspoon purple ube jam
- .5 oz pamplemousse rosé
- 1.5 oz Noble Coyote mezcal Espadin
- vanilla & ginger bitters
- allspice & ube powder garnish
By Donna Meister
Boba Colada
-2oz Mezcal
-2oz Pineapple
-1oz Taro
-Bar spoon of toasted coconut cream
-Tapioca pearls
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By Michael Bovender
The Confluence
-Noble Coyote Mezcal
-Aquavit
-Homemade Yellow Thai Curry Coconut Milk
-Kaffir lime and lemongrass infused agave
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By Kat Yevsukov