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2 oz San Dimas Mezcal
2 orange wedges
Sparkling water
Ice and a dash of agave nectar
Mix San Dimas, ice and orange wedges

2 oz San Dimas Mezcal
2 oz Pink Grapefruit Juice
1 oz Yuzu Juice
1/2 oz Lime Juice
Rosemary for garnish
and salt for rim

2 oz San Dimas Mezcal
1 oz triple sec
1/2 oz melon liqueur
1 oz green melon pure
1 oz lime juice

2 ounces San Dimas Mezcal
2 ounces Grapefruit juice or soda
2 ounces Grapefruit juice
1/2 teaspoon agave nectar
4 dashes orangne bitters
salt for rim

2 ounces San Dimas Mezcal
2 ounces Hibiscus tea or soda
1 ounce triple sec
1/2 teaspoon agave nectar
salt and tajin for rim

2 ounces San Dimas Mezcal
1 ounce triple sec
1 ounce fresh orange juice
1 ounce fresh lemon juice
3 dashes of orange bitters

2 ounces San Dimas Mezcal Black
1/2 ounce Amaro Nonino
1/4 ounce Ancho Reyes Verde
1 dash Firewater Bitters
2 dash Lemon Bitters

3/4 ounce San Dimas Mezcal
3/4 ounce Islay whisky
3/4 ounce white rum
3/4 ounce fresh lime juice
3/4 ounce simple syrup

1 1/2 ounces San Dimas Mezcal
1/2 ounce Chacho Jalapeño Aguardiente
1/2 ounce hibiscus ginger syrup

2 ounces San Dimas Mezcal
1 ounce fresh lemon juice
1/2 ounce cinnamon simple
8 drops of bitters
homemade pineapple tepache

2 ounces of San Dimas Mezcal infused with mint (let a bottle of mezcal infuse 2.5 hours with 20 mint leaves at room temperature then strain and bottle)

2 ounces San Dimas Mezcal
3-4 cucumber slices
3/4 ounce fresh lemon juice
1/4 ounce agave nectar
Club soda

2 ounces watermelon infused San Dimas Mezcal
1/2 ounce ginger liqueur
1/2 ounce prickly pear syrup
1 ounce lime juice

2 Ounces San Dimas Mezcal

6 Ounces of Hibiscus tea
1/2 Ounce of triple sec
Agave nectar
Mint leave for garnish

2 Ounces San Dimas Mezcal
1 Ounce Caribbean Coconut Wenneker
1 Ounce coconut creme
Coconut shavings for garnish

2 ounces San Dimas Mezcal
1 ounce triple sec (Wenneker)
1 ounce lemon juice
1/4 cup of mango in little cubes
1 tea spoon of agave nectar
4 slices jalapeño pepper in wheels
Salt and Piquin chili for the the rim

2 ounces San Dimas Mezcal
1 ounce Lime Juice
2 ounces Ginger Beer
4 dashes Aromatic Bitters
Cucumber wedge, Lemon wedge and mint leaves for garnish

1 1/2 ounces of San Dimas Mezcal
1/2 ounce of Cocchi Americano
1 1/2 ounces fresh grapefruit juice
1/2 ounce fresh lime juice
1 1/2 teaspoons of honey Sparkling water and mint for garnish

1 1/2 ounces of San Dimas Mezcal
4 dashes of orange bitters
Garnish: orange twist

1 ½ ounces San Dimas Mezcal(infused with jalapeño)
1 ounce orange liqueur(Cointreau or any good triple sec)
¾ ounce freshly-squeezed lime juice
agave nectar, lime wedge and salt for rimming the glass