Cocktails & Pairing

At Sierpe Negra, we believe that mezcal is an exceptional base for creating innovative and flavorful cocktails. Our collection of cocktail recipes invites you to explore the versatility of our mezcal, combining its richness and complexity with fresh, vibrant ingredients.

Each recipe has been designed to highlight the smoky and fruity notes of our mezcals, providing a sensory experience that will delight mixology lovers and amateurs a like. Dare to experiment and discover how Sierpe Negra can transform the way you enjoy mezcal.

Maridajes Sierpe Negra

Chile en Nogada

Mandarin Mojito

Lamb barbecue

Mezcarindo

Mole Oaxaqueño

Mezcal Sour

Cochinita Pibil Tacos

Mandarine

mini chocolate tarts with piece chocolate and mint on a gray background

Dark Chocolate

Lemon

Tlayuda

Mango Frozen

Sierpe Negra Mezcal

Orange with Piquin Chile

Flamingo

Traditional South American Snack, Jicama slices with lime juice and chili powder.

Jicama Strips

Bloody Mary

Guacamole with tortilla chips

Guacamole & Totopos

Sweet Remedy

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CHILE EN NOGADA

A traditional Mexican dish that combines sweet and salty flavors, and is composed of a poblano chili stuffed with meat, fruit and walnut sauce; It is an ideal pairing. Its flavor contrasts with the notes of mezcal, while the sauce provides the balance between acidity and sweetness.

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MANDARINE MOJITO

Ingredients:
• 45 ml Sierpe Negra Mezcal
• 2 Tangerines
• 4 Mint leaves
• 2 slices ginger
• 90 ml mineral water
Preparation and technique:
In a shaker, place the mandarin oranges, mint leaves, ginger and Mezcal
Sierpe Negra. We macerate until all the juice is extracted from the fruit and then we add ice halfway. Shake for 15 seconds and
serve in a highball glass with double straining technique.
Recommended:
Decorate with a sprig of mint.

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LAMB BARBECUE

Barbacoa, with its deep flavor and slow cooking, perfectly complements the robust leather and tobacco nuances of artisanal mezcal. The smoky and fatty flavors of meat cooked underground find a perfect balance with the strong character of mezcal, intensifying the experience of both.

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MEZCARINDO

Ingredients:
• 60 ml Sierpe Negra Mezcal
• 3 small tablespoons of tamarind pulp
• 15 ml Lemon juice
• 15 ml Natural syrup
• 90 ml Pineapple juice
• 10 gr Worm salt
• Peppermint
Preparation and technique:
In a shaker we add ice, Mezcal Sierpe Black, tamarind pulp
and mix briefly. We add lemon juice, pineapple juice and natural syrup and shake for 10 seconds. It is recommended: Serve in an old fashion glass previously cooled and frosted with worm salt and decorate with a sprig of mint.La co

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MOLE OAXAQUEÑO

The complexity of an Oaxacan mole, with its deep notes of chiles, spices and cocoa, intertwines perfectly with the robust, smoky flavor of Sierpe Negra's ancestral mezcal. Together, they create an intense and balanced experience that celebrates the flavors of Oaxaca in every bite and sip.

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MEZCAL SOUR

Ingredients:
• 20 ml Yellow lemon
• 45 ml Sierpe Negra Mezcal
• 30 ml Orange juice
• 20 ml Natural Syrup
• 30 ml Egg white
Preparation and technique:
In a shaker, place the worm from the strainer to generate foam and add
orange juice, yellow lemon juice and natural syrup. Also add
Sierpe Negra Mezcal and egg white. Shake hard for 15 to 20 seconds
or until foamy, add a couple of ice cubes and shake for 15 seconds
more.
Serve in a martini glass, opening the shaker slightly to
maintain the foamy consistency

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COCHINITA PIBIL TACOS

The fresh, smoky flavors of ancestral mezcal are perfectly balanced with cochinita pibil, a Yucatecan dish made with pork marinated in achiote and slowly cooked. The slight sweetness and acidity of the red onion pickle enhances the earthy notes of the mezcal, creating a unique combination.

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MANDARINE

Ingredients:
• 45 ml Sierpe Negra Mezcal
• 4-5 Mandarin segments
• 30 ml Coconut cream
• 15 ml Orange liqueur
• 15 ml Agave honey
>• Grated coconut
Preparation and technique:
In a shaker place the mandarin segments and orange liqueur,
macerate until all the fruit juice. We add Mezcal
Sierpe Negra, coconut cream and agave honey. We add ice halfway and shake for 15 seconds. We add crushed ice up to half of an old fashion glass previously frosted with agave honey and grated coconut and serve with a double straining technique. It is recommended:
Decorate with a mandarin flag and peppermint or mint.

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mini chocolate tarts with piece chocolate and mint on a gray background

DARK CHOCOLATE

The flavors, aromas and textures of dark chocolate and artisan Sierpe Negra mezcal embrace the palate to create an exceptional pairing.

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LEMON

Ingredients:
• 60 ml Sierpe Negra Mezcal
• 1/8 Yellow Lemon
• 1 Citrus Tonic
• 2 branches of basil
• 3 Drops of Angostura Bitter
Preparation and technique:
In an old fashion glass place an eighth of yellow lemon and 1 branch of basil, macerate very delicately and add three cubes of ice.
Add Sierpe Negra Mezcal, 3 drops of Angostura and the Tonic
gently to the top.
It is recommended:
Garnish with a sprig of fresh basil and an eighth of yellow lemon.

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tlayuda, Mexican pizza

Tlayuda

The crispy tortilla with its cover of black beans, cheese and a touch of chili sauce, are a perfect pairing. The creaminess of the cheese and the earthy flavor of the beans complement the leather and tobacco notes of the mezcal, creating an experience that celebrates the richness of Mexican cuisine.

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MANGO FROZEN

Ingredients:
• 70 gr Mango in cubes
• 70 gr Ice
• 45 ml Sierpe Negra Mezcal
• 20 ml Orange liqueur
• 20 ml Natural syrup
• 30 ml Yellow lemon
• 30 ml Chamoy
• 10 gr Tajín
Preparation and technique:
In a blender Add 5 ice cubes, mango, Sierpe Negra Mezcal, orange liqueur, natural syrup and yellow lemon. Blend until you obtain a homogeneous mixture.
It is recommended:
Serve in a glass with a previous chamoy base and frosted with
chamoy and Tajín.

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Sierpe Negra Mezcal

ORANGE WITH PIQUIN CHILE

Orange with chili piquín is a Mexican snack that combines slices of fresh orange with chili piquín, salt and sometimes lemon, creating a balance between sweet, citrus and spicy flavors

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FLAMINGO

Ingredients:
• 30 ml Black Sierpe Mezcal
• 30 ml Coconut milk
• 30 ml Coconut water
• 20 ml unsweetened hibiscus water
• 10 ml Yellow lemon
• 25 ml Agave honey
Preparation and technique:
In a mixing glass we place Sierpe Negra Mezcal, milk of coconut,
coconut water, hibiscus water, yellow lemon juice and agave honey.
We transfer our mixture to a shaker with throwing technique.
It is recommended:
Flavor with a twist of lemon yellow. You can decorate with yellow lemon peel.

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Traditional South American Snack, Jicama slices with lime juice and chili powder.

JICAMA STRIPS

Jicama strips with chili powder and lime juice complement the freshness of the mezcal, accentuating its light and subtle notes.

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BLOODY MARY

Ingredients:
• 45 ml Sierpe Negra Mezcal
• 1/2 tsp. Hot sauce
• 1/2 tsp. Salt
• 1/2 tsp. Ground black pepper
• 5 Dashes Worcestershire sauce
• 2 Dashes Maggi Sauce
• 30 ml Lemon juice
• 120 ml Tomato juice
• Celery
• Ice.
Preparation and technique:
In a jar, add ice halfway, add Mezcal Sierpe Negra,
lemon juice, Maggi sauce and Worcestershire sauce. Also add the ground pepper, salt and hot sauce. Mix for 15 seconds and finish with a top of tomato juice. It is recommended: Garnish with a branch of celery.

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Guacamole with tortilla chips

GUACAMOLE Y TOTOPOS

Fresh guacamole with a hint of lime and cilantro enhances the herbal and smoky notes of ancestral mezcal, while tortilla chips add a perfect crunch. And what better way to add some grasshoppers to your pairing, they are an excellent source of protein.

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SWEET REMEDY

Ingredients:
• 30 ml Grapefruit juice
• 30 ml Pineapple juice
• 10 ml Lemon juice
• 25 ml Agave honey
• 30 ml Sierpe Negra Mezcal
• 1 gr Ginger powder
Preparation and technique:
In a shaker add grapefruit juice, pineapple juice, lemon juice, honey of agave, Sierpe Negra Mezcal and a touch of powdered ginger. Shake
for 10 seconds.
Recommended:
Garnish with a slice of grapefruit.

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