Mezcal, Yellow Chartreuse, Jalapeño Aperol, Lime, Thym Liqueur, Red Bell Pepper | Bartender Shannon Brandon of Jewel of the South

Bonanto Aperitivo, Mezcal, Lemon, Lime, Orgeat, Soda Water | Bartender Anna Giordano of Anna’s

Tequila, Mezcal, Roasted Pineapple, Lemon, Lime, Pasilla Chile, and Salt | Bartender Iluggy Recinos of Exxir Hospitality

Mezcal, Green Chartreuse, Spiced Vermouth, Celery, Vanilla, and Citrus Bitters | Chef Linda Dennison of Topolobampo

Mezcal, Aperol, Orange, Vanilla, Black Pepper, Cream | Bartender Shannon Tebay of Death & Co. NYC

‘Nduja-Washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, and Dehydrated Orange | Bartender Charlotte Mirzoeff of Kindred

Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters | Bartender Stacey Swenson of Dante

Mezcal, Strega, Yuzu, Lemon, Apple, Cinnamon | Bartender Pam Wiznitzer of The Henry

Mezcal Alipus, Vermouth, Campari, Aveze, Orange Bitters | Bartender Angel Teta of Ataula

Mezcal, Mango, Lime, Apricot, Campari, Chile-Tajin Rim | Bartender Yael Vengroff of The Spare Room

Mezcal, Watermelon, Grapefruit Cream Soda Syrup, Cappelletti, Cocchi Rosa, Lime, Club Soda | Bartender Yael Vengroff of The Spare Room

Bombay Sapphire Gin, Mezcal, Fino Sherry, Agave, Leche de Tigre, Chile Oil | Bartender Sam Anderson of Mission Chinese Food