• 1.5 oz Sierra Norte White Corn Whiskey
• 0.75 oz Luxardo Maraschino Cherry Liqueur
• 0.5 oz fresh lemon juice
• 2 dashes Fee Bros Cherry Bitters

In a metal cocktail shaker, combine all ingredients and fill with ice. Shake and strain into a chilled highball glass and fill with fresh ice.

Garnish with lemon wheel and cherry.

(Makes 6 drinks)

• 2 oz Sierra Norte White Corn or Yellow Corn Whiskey
• 1 quart milk
• 2 tabs Abuelita or Ibarra Mexican Chocolate
• 1 vanilla bean (optional)

Add milk, chocolate and vanilla bean into a large pot. Warm on low heat on the stovetop, stirring with a whisk until the chocolate melts. Cool the blend in the fridge.

Fill a metal cocktail shaker with ice, 2 oz Sierra Norte Corn Whiskey, and chocolate milk. Shake then strain into either an ice-filled rocks glass or martini glass. (Repeat this process for each guest.)

Garnish with cinnamon stick or cinnamon sugar rimmed glass.

• 1 oz Sierra Norte Black Corn Whiskey
• 1 oz Scorpion Reposado Mezcal
• 0.75 oz agave nectar
• 10 dashes Bittermens Xocoatl Mole Bitters
• 5 dashes Bittermens Hellfire Habanero Shrub
• Lime
• Blood orange
• Sal de Gusano (worm salt)

In a metal cocktail shaker, combine whiskey, mezcal, agave nectar, bitters, shrub, and slices of lime and blood orange. Muddle. Add a few ice cubes and stir well. In an old fashioned glass, salt 1/8 of the rim with Sal de Gusano. Add large ice cube and double strain into glass.

Garnish with slices of lime and blood orange.

• 2 oz Sierra Norte White or Black Corn Whiskey
• Pineapple
• Mint  
• Sugar

In a metal cocktail shaker, combine 6-7 mint leaves, 1 bar spoon of sugar and a chunk of pineapple. Muddle. Add ice and stir for about a minute.

Strain into an ice-filled rocks glass, then add 2 oz Sierra Norte White or Black Corn Whiskey and stir well. Top with more ice if needed.

Garnish with a mint sprig and pineapple wheel.

• 1.5 oz Sierra Norte Single Barrel Whiskey
• 0.5 oz Presidente Brandy
• 0.5 oz Piloncillo Syrup
• 3 dashes Bittermens Xocoatl Mole Bitters

Place all ingredients into a mixing glass, stir and pour into glass over ice.

This Old Fashioned variation utilizes ingredients that have all been produced in Mexico. The whiskey was made using native corn from the mountains of Oaxaca and this brandy is one of the top selling spirits in Mexico. Piloncillo, made from pure sugar cane juice, brings all these flavors together.

• 2 oz Sierra Norte White Corn Whiskey
• 0.5 teaspoon Maluka Honey
• Cucumber
• Lemon
• Mint

In a metal cocktail shaker, combine about 2 inches of chopped cucumber, a slice of lemon and a sprig of mint. Muddle. Add the Maluka Honey and Sierra Norte White Corn Whiskey.

Add ice and shake well, then strain into a cocktail or highball glass over fresh ice.