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.
A lighter and smokier version of a classic Negroni. Ideal for afternoon sipping.
1 oz El Popo
1 oz Lillet Rose
1 oz Aperol
Add all ingredients to a double Old-Fashioned glass. Stir with a large cube.
Garnish with a grapefruit peel.
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One for the senses. With spicy cinnamon and chili balanced with cooling carrot, it hits just right.
1.5 oz El Popo
0.5 Giffard’s ‘Ginger of the Indies’ liqueur
0.75 oz lemon juice
0.75 oz chili cinnamon syrup*
1 oz carrot juice
Shake all ingredients with ice and strain over a large rock in a double old-fashioned glass.
Garnish with crushed pistachios.
*Create a 1:1 simple syrup and bring to a simmer with three cinnamon sticks and 5 dried chilis for 20 minutes. Bottle and refrigerate.
Tiki-inspired, but not overly sweet. A kick of coconut to compliment the same notes of our spirit. The tropics in a glass.
1.5 oz El Popo
0.5 oz lemon juice
0.75 oz vanilla bean syrup*
0.5 oz passion fruit (puree or from real fruit)
0.5 oz coconut milk
Egg white
Dry shake all ingredients to create a foamy top. Add ice and shake again. Fine strain into a coupe.
Garnish with chili threads.
*Create a 1:1 simple syrup over heat. bring to a simmer, scrape the seeds from three vanilla pods into syrup and throw in the emptied pods. Leave on a low simmer for 20 minutes to infuse.
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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