Not all seasonal cocktails aim for lightness. Some, like the Mestizo, prefer to go straight for intensity.
A Cocktail with Character
The Mestizo combines Don Julio Cenizo, Frangelico, espresso, piloncillo syrup, and ancho chili, topped with a dehydrated orange slice. It is a cocktail that pulls no punches: deep and spicy, with a touch of chili that connects directly to the spirit of the Chile en Nogada Festival.
A Pairing That Makes Sense
Served alongside Chile en Nogada—whether battered or unbattered—the Mestizo acts almost as an extension of the dish itself. The piloncillo and ancho chili intertwine with the nogada sauce, while the espresso provides a contrast that rounds out every bite.
A Limited-Time Offering
Available only from July 15 to September 30, the Mestizo is part of an experience designed not to be repeated out of season.
For those who prefer a cocktail with more substance than sweetness, the Mestizo is undoubtedly the choice for this season.
