Experience our cocktails
PALOMA
1 oz – Mandarin Citruse
1 wedge – Lime
Top up – Grapefruit soda
Rim – Salt
MEZ-CALITA
1.5 oz - Cirial
1 oz - Cointreau Coimtreau
1 oz - Lime juice
Rim - Salt
Shake and serve in a rocks glass; garnish with a fresh or dehydrated lime slice.
TOMIS MEZ-CALITA
1.5 oz. - Orange Citruse
1 oz. - Lemon Juice
0.75 oz. - Agave Honey
Rim - Salt
Shake and serve in a rocks glass; garnish with a fresh or dehydrated lemon slice.
MAREA VERDE
1.5 oz. - Cirial
3 oz. - Green Apple, Basil, and Lime
0.25 oz. - Yellow Chartreuse
Rim - Pumpkin Seed Salt
Blend the ingredients with a little water and fine-strain. Shake, single-strain into a rocks glass, and garnish with apple half-moons and basil leaves.
SENTIR REFRESHING
1 oz – Tamarindo Citruse
0.24 oz – St-Germain
2 Lime slices
2 Basil leaves
Top with tonic water and soda water
When adding the basil leaves, clap them between your hands to release the oils; serve in a wine glass.
MICTLAN
1 oz. - Sentir Coffee
1.5 oz. - Espresso or 48-hour Cold Brew
1 oz. - *Pan de Muerto* syrup with cinnamon and clove
Rim - Mazapan
Preparation: Hard shake; served up; single-strained into a coupe glass; garnished with a torched cinnamon stick.
VIEJO OAXACA
2 oz - Espadín Reposado
1 cube of sugar or piloncillo
3 dashes Angostura bitters
Dash of cold water
1 orange twist
Build in a mixing glass; serve in a rocks glass with a large ice cube.
TIRAMISU
1.5 oz. – Espadín Barro
1 oz. – Frangelico
2 Wedges – Lemon (rimmed with sugar on one side and instant coffee on the other)
Preparation: Shake, double strain; served in a liqueur glass or Nick Nora glass.
SENTIR-CHA
1.5 oz - Tobalá
1.5 oz - Strawberry juice
0.5 oz - Yuzu
Top with tonic water
1.5 oz - Matcha
Strawberry juice clarified with agar-agar (using a ratio of 2g per liter, allowing it to gel, and then fine-filtering); built in a highball glass; garnished with freeze-dried strawberry.
OJO AZUL
1.5 oz. - Cerrudo
2 oz. - Aloe Vera juice
0.5 oz. - Citrus shrub
0.75 oz. - Crème de Violette
0.25 oz. - St-Germain
Preparation: Shake and double-strain; serve in a coupe glass with an ice sphere and a small edible flower atop the ice.
GOLDEN GRONI
1.5 oz. - Espadín, Banana, and Saffron
1 oz. - Luxardo Bitter Bianco
1 oz. - Lillet Blanc
Garnish - Macadamia nut shavings
1 dash - Orange bitters
Espadín, Banana, and Saffron Clarified Milk Punch: Once the ingredients are blended with milk and allowed to curdle, the mixture is filtered through coffee filters; serve over ice or up (in a Martini coupe).
SENTIR SOUR
1.5 oz. - Citruse Lemongrass
1 oz. - Agave honey
1 oz. - Lemon juice
1 - Egg white or aquafaba
Preparation: Hard shake and dry shake, double strain, serve over ice, garnish with drops of Angostura bitters.
NEGRONI OAXAQUEÑO
1 oz. - Tepeztate
1 oz. - Vermouth Rosso
1 oz. - Campari
2 oz. - Bitter Orange
1 Twist - Grapefruit
OAXA-THAN
2 oz. - Tobalá Reposado
1 oz. - Rosso Vermouth
2 Dash - Bitter Chocolate
1. - Maraschino Cherry
1 Twist - Orange
JULEP OAXACA
2 oz – Espadín Añejo
8 leaves – Spearmint
1 bar spoon – Sugar
3 dashes – Mole bitters
Muddle the mint with the sugar, place in a glass with crushed ice, add the Sentir mezcal, add more ice, and top with the bitters and a mint bouquet.