Kimo Sabe Recipes


Why Settle for Tequila? Step up to Kimo Sabe!


GRANADA

This is a variation on a pomegranate martini in which we let the smoke play well with the pomegranate juice and citrus notes.

Ingredients

2 oz. Kimo Sabe Joven
1 oz. Lime juice
½ oz Pomegranate Juice
½ oz Agave

Garnish

Lime wheel

Glassware

Martini Glass

Tools needed

Shaker tins,

Instructions

1. Add all ingredients to shaker tin
2. Add ice and shake
3. Strain to chilled cocktail glass
4. Garnish with lime wheel

Zacatecan Dusk

A take on a Negroni replacing vermouth with Lillet and Campari with Aperol to allow the delicate notes of Kimo Sabe shine.

Ingredients

1 oz. Kimo Sabe Reposado
1 oz. Lillet
1 oz. Aperol

Garnish

Orange peel

Glassware

Lowball glass

Tools needed

Mixing glass, jigger, barspoon

Instructions

1. Add all ingredients to mixing glass
2. Add ice and stir
3. Strain over fresh ice into rocks glass
4. Garnish with orange peel

Zacatecan (rush)

A variation on the gold rush cocktail with ginger juice added to it. The notes from the angostura bitters as a float create a more spice forward profile to build way for the smoke in Kimo Sabe

Ingredients

1½ oz. Kimo Sabe Joven
¾ oz. Honey Ginger Syrup
¾ oz. Lemon Juice
2 dashes Angostura Bitters

Garnish

Angostura bitters

Glassware

Chilled cocktail glass

Tools needed

Shaker tins, jigger, double strainer

Instructions

1. Add all ingredients to shaker tin (except bitters)
2. Add ice and shake,
3. Strain to chilled cocktail glass
4. Garnish with dashes of bitters

Medianoche

In style a variation on an old fashioned. The coffee and Ancho Reyes create a memory of spiced coffee that allows for the smoke in Kimo Sabe to play on the palate

Ingredients

1½ oz. Kimo Sabe Reposado
¾ oz. Kahlua
¾ oz. Ancho Reyes

Garnish

Candied Hibiscus Flower

Glassware

Lowball glass

Tools needed

Mixing glass, jigger, barspoon

Instructions

1. Add all ingredients to mixing glass
2. Add ice and stir
3. Strain over fresh ice into rocks glass
4. Garnish with hibiscus flower

Green smoke (with mint)

A margarita variation with cucumber juice to produce a lighter cocktail, which enhances the smoky notes of Kimo Sabe while maintaining the refreshing aspect of the cucumber and citrus notes

Ingredients

2 oz. Kimo Sabe Joven
1 oz. Cucumber juice
½ oz. Lime Juice
½ oz. Agave Syrup

Garnish

Cucumber wheel and mint sprig

Glassware

Lowball

Tools needed

Shaker tins, jigger, strainer

Instructions

1. Add all ingredients to shaker tin
2. Add ice and shake
3. Strain over fresh ice to salt rimmed glass
4. Garnish with cucumber wheel and mint sprig

El Viejito

This is a variation of an Old Fashioned. A good way to bring some of the whiskey drinkers who is not into the overly smoky styles of whiskey into a bit of smoke in their beverage.

Ingredients

2 oz. Kimo Sabe Reposado
½ oz. Grand Marnier
½ oz. Ancho Reyes
2 Dashes of Bitters

Garnish

Orange peel

Glassware

Lowball

Tools needed

Mixing glass, jigger, barspoon, peeler

Instructions

1. Add all ingredients to shaker tin
2. Add ice and shake
3. Strain over fresh ice
4. Garnish with Orange Peel

Jamaica cooler

A variation on a highball cocktail that plays with two ingredients common to Mexican cuisine, pomegranate and tamarind.

Ingredients

1½ oz. Kimo Sabe Reposado
½ oz. Hibiscus Syrup
½ oz. Lime Juice
½ oz. Soda
½ oz. Tamarind soda

Garnish

Lime wheel/ Candied Hibiscus Flower

Glassware

Highball Glass

Tools needed

Shaker tins, jigger, strainer

Instructions

1. Add all ingredients to shaker tin
2. Add ice and shake
3. Strain over fresh ice into highball glass
4. Top with soda
5. Garnish with lime wheel and hibiscus flower

Relaxing on the grass

An herbal and floral yet sweet and delicate cocktail. The notes of lemongrass bring out some of the lighter style notes in Kimo Sabe

Ingredients

1½ oz. Kimo Sabe Joven
½ oz. St. Germain (Elderflower liqueur)
½ oz. Lemon Juice
½ oz. Lime Juice
¾ oz. Lemongrass syrup
1 oz. soda

Garnish

Lemon wheel

Glassware

Highball glass

Tools needed

Shaker tins, jigger, strainer

Instructions

1. Add all ingredients to shaker tin
2. Add ice and shake
3. Strain over fresh ice to highball glass wand top with soda
4. Garnish with lemon wheel

Paloma (with IPA addition)

With how predominant IPAs have become, this variation of a Paloma brings out some of the grapefruit notes of IPAs while enhancing the smoky notes of Kimo Sabe.

Ingredients

1½ oz. Kimo Sabe Reposado
1 oz. Grapefruit
½ oz Simple Syrup
1 oz IPA
½ oz Lime juice
Salted rim

Garnish

Expressed Grapefruit peel

Glassware

Highball Glass with Salted Rim

Tools needed

Shaker tins, jigger

Instructions

1. Add all ingredients to shaker tin (except IPA)
2. Add ice and shake
3. Strain over fresh ice to highball glass with salt rim
4. Top with IPA
5. Garnish with expressed grapefruit

Strawberry Mojito

A way to showcase how Kimo Sabe can be used in many classic cocktails such as the Mojito & the way it blends well when brings fruit into a cocktail. Using the fruit forward qualities of the drink to pave the way for layers of flavor.

Ingredients

1½ oz. Kimo Sabe Joven
¾ oz Simple Syrup
¾ oz Lime Juice
1 oz Soda
3-4 Strawberries
10-11 Mint leaves

Garnish

Mint Sprig

Glassware

Highball Glass

Tools needed

Shaker tins, jigger

Instructions

1. Add strawberries to shaker tin
2.Add rest of ingredients to shaker tin (except soda)
3. Add ice and shake
4. Dump into highball glass
5.Top with soda
6.Garnish with mint sprig

trusted Margarita

Ingredients

1.5 oz. Kimo Sabe Reposado
¾ oz. Fresh Lime Juice
¾ oz. Fresh Lemon
½ oz Agave Nectar
Tajin

Instructions

In a shaker add ice, pinch of Tajin, lime juice, agave and Kimo Sabe Mezcal of choice, shake vigorously. Strain in a rimed Tajin tumbler glass on the rocks.

 

*For the Spicy Kimo Margarita muddle in 2-3 slices of serrano chili.


syrup Recipes


Honey Ginger Syrup

Instructions

1. Process ginger through juicer and measure juice.
2. Mix ginger juice with equal amount of honey.
3. Store refrigerated when not in use.

Shelf life: 2-3 weeks

Hibiscus Syrup #1

Instructions

1. Drain candied hibiscus flowers from jar,
2. Save hibiscus syrup in container and keep in refrigerator.

Shelf life: 2-3 weeks

Hibiscus Syrup #2

Instructions

1. Mix 5 ounces of sugar and water and dissolve,
2. Steep 2 ounces of dried hibiscus flowers,
3. Strain mixture and keep in sealed container refrigerated when not in use.

Shelf life: 2-3 weeks

Lemon grass syrup

Ingredients

4 ounces water
4 ounces sugar preferably (brown sugar)
I stalk of lemon grass cut into small pieces

Instructions

1.Cut lemongrass in half,
2.Add to water and simmer for 4-5 minutes,
3.Add sugar and stir to dissolve,
4.Cool down and keep chilled

*Keep lemongrass longer if desired flavor is stronger. Or use dried lemongrass and replace with 3 ounces of dried lemongrass.