Ash black and packed with flavor, this one is bold but crushable.
2 oz El Popo (We infuse ours with charcoal
powder to give it black coloring – optional)
0.75 oz Lemon Juice
.25 oz Giffard’s Crème de Mure
0.5 oz Agave Syrup
2 Dashes Yuzu bitters
4 Slices Cucumber
Muddle the cucumbers in a shaker. Add all other ingredients and fine-strain into a coupe.
Garnish with an edible fire-stick flower or cucumber wheel.
2 oz El Popo
1 oz Lime Juice
0.75 Grapefruit peel-infused agave
3 dashes Grapefruit bitters
Shake all ingredients with ice and fine strain over a large rock in a double old-fashioned glass.
Garnish with a lime wheel.
1.5oz EL POPO
0.5oz G.E. Massenez Creme de Gingembre
0.5oz agave nectar
0.75 lemon juice
1oz golden beat juice
1 full dropper of Addition Tarrogon Bitters
Shake all ingredients with ice and double-strain over a large rock in a double old-fashioned glass.
Garnish with 3-4 tarragon leaves on golden beet foam or slice
Just as Avila is the spirit of Morelos, The Cuernavaca is its’ signature cocktail, named after the state’s capital. Created by Christian Rubio, Morelos native and owner of the city’s finest cocktail bar, Pichirilo.
1.5oz EL POPO
0.75 lime juice
8 basil leaves
.5oz agave nectar
4 drops Peychaud’s bitters
Top w/ ginger beer
Lightly muddle the basil in a tin. Add all other ingredients except ginger beer. Shake and double-strain into an old-fashioned glass over a large cube of ice. Top with ginger beer.
Garnish with basil leaf and dehydrated lime wheel.
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