Roots of the Valley

Narrative

In Oaxaca, the earth holds memories in every root and every fruit. This cocktail pays tribute to that heritage: a sip that connects with the depth of the valley, highlighting natural earthiness, bright citrus, and a spiced touch that awakens the senses.

Technical Recipe

Ingredients (for 1 cocktail):

• 2 oz of Cachito Mío Espadín mezcal (smoky and balanced base).

• 1 oz of fresh beet juice (sweet, earthy notes, intense color).

• ¾ oz of pink grapefruit juice (citrusy, fresh, and bitter touch).

• ½ oz of ginger syrup (subtle spice, warm and aromatic).

• Top of soda water (refreshing, adds light effervescence).

• Dehydrated grapefruit slice (garnish).

Preparation

1. Add mezcal, beet juice, grapefruit juice, and ginger syrup into a shaker with ice.

2. Shake vigorously and strain into a highball glass with fresh ice.

3. Top with soda water and stir gently with a bar spoon.

4. Garnish with a dehydrated grapefruit slice on the rim of the glass.

Sensory Profile

• Sight: Deep ruby color, bright and effervescent.

• Nose: Earthy beet notes, citrus freshness, and a spicy background.

• Palate: Sweet and earthy entry, evolving into fresh and bitter grapefruit, with a spiced and smoky finish.

• Sensation: Lively, vibrant, and full of character.

Suggested Pairing

• Grilled mushroom tacos with garlic and epazote.

• Citrus salad with fresh cheese.

• Grasshoppers (chapulines) with worm salt.

Roots of the Valley is a cocktail that represents Espadín as the child of Oaxacan soil. Beet recalls the color of life and fertile land; grapefruit brings the freshness of the sun; ginger, the inner fire. Together, they celebrate the balance between the ancestral and the contemporary.