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Las Flores Cocktails with a Summery Kick

Mix your own seasonal sips with Mezcaleria Las Flores

Summer cocktails have become an art for Chicago bartenders, and Mezcaleria Las Flores {3149 West Logan Boulevard, Chicago; 773.278.2215}, Chicago’s mezcal-focused bar in Logan Square, has its own set of artistic creations. With a new, adventurous cocktail menu, curated by Head Bartender Jay Schroeder, the late summer menu shake-up incorporates bright, summertime flavors like grapefruit and watermelon in a fun, light-hearted format.

“The watermelon/cilantro salt pairing is awesome,” Schroeder enthuses. “The salt is so green and aromatic and fresh … I also love the guajillo salt on the Just Basics (cocktail). It has flavors of leather and dried fruits, and it goes awesome with the bright flavors in the glass.”

Guests can enjoy Schroeder’s new summer cocktails thanks to rich combinations of fresh, smoky, and adventurous flavors.

“We switch things up to always be using seasonal produce and season-appropriate flavors.”

Want to make them at home? Check out these cool recipes for your next summer bash …

Mezcaleria Las Flores

Just Basics

Rim half of a Veladora cocktail glass with chile guajillo salt. In a shaker filled with ice, combine 1 ounce fresh lime juice, 1-3/4 ounces blood orange mix*, 1 ounce Pisco Control C, and 1 ounce Mezcal Banhez. Shake and strain into Veladora over fresh ice.

*To make blood orange mix, combine 1/2 ounce Lustau Fino Sherry, 1/2 ounce tarragon simple syrup, and 3/4 ounce Giffard Pamplemousse.

Living on Luck

In a pint glass, add 1-1/2 ounces of Luck Mix* and 1-1/2 ounces Peloton de la Muerte mezcal. Stir and strain into a jicara, or other bowl-shaped glass, and garnish with orange zest.

*To make Luck Mix, combine 1/2 ounce Sfumato amaro, 1/2 ounce infused Great King Street Scotch, and 1/2 ounce Punt E Mes vermouth.

Magnetic Pole Reversal

Shook Ones Pt. 1

Rim half of an olla pot with cacao-sesame salt, fill with ice, and add a dropper of absinthe. Dump the ice from the olla and set aside. In a shaker filled with fresh ice, combine 3/4 ounce fresh lemon juice, 1/2 ounce simple syrup, 1-1/2 ounces Vida Mezcal Espadin, and a dash of angostura bitters. Shake and strain into the olla over fresh ice.

Must Collect

In a shaker filled with ice, add 2-3/4 ounces watermelon mix*, 3/4 ounce fresh lime juice, and 1-1/2 ounces Balam Raicilla tequila. Shake and strain into a black pottery cup garnished with a half rim of cilantro salt and serve.

*To make watermelon mix, combine 2 ounces fresh watermelon juice, 1/4 ounce green chartreuse, and 1/2 ounce honey syrup.

Mezcaleria Las Flores

Magnetic Pole Reversal

In a shaker filled with ice, combine 2 ounces cucumber mix *, 3/4 ounce fresh lime juice, and 1-1/2 ounces Sotol por Siempre (or another agave spirit). Strain into a rocks glass and garnish with a banana leaf and fresh basil.

*To make cucumber mix, combine 3/4 ounce simple syrup, 1/4 ounce Suze aperitif, and 1 ounce cucumber coriander purée.

Magnetic Pole Reversal

Basedworld Paradise

This cocktail is built in the glass, and the build order is very important. Half-rim a cut Victoria bottle glass with chile Tajin. Add 4 ounces Victoria beer, 1-1/2 ounces pineapple mix*, 1/2 ounce fresh lime juice, and 1 ounce  lemongrass-infused Mayalen Wild Cupreata mezcal. Top with ice and garnish with 2 pineapple leaves.

*To make the pineapple mix, combine 1 ounce pineapple purée, 1/4 ounce Dolin genepy, and 1/4 ounce Canela simple syrup.

Magnetic Pole Reversal

Unknown Death

In a shaker filled with ice, combine 3/4 ounce fresh lemon juice, 1/2 ounce Noyaux simple mix*, 1/2 ounce Ancho Reyes, 3/4 ounce Amaro Montenegro, and 1-3/4 ounces Wahaka Joven Espadin. Shake and strain into an Oaxacan hot chocolate bowl over fresh ice. Garnish with orange zest.

*To make Noyaux simple mix, combine 1/4 ounce Crème de Noyaux and 1/4 ounce simple syrup.

By Kaleigh Glaza | Online Editor