For your pleasant and enjoyable moments, you can enjoy CONVITE straight or mixed in your favorite cocktail


  • 2 oz of Mezcal CONVITE®
  • 1 ½ oz of tangerine liquor. 
  • 1 oz of natural syrup. 
  • 2 oz of tangerine juice. 
  • Ice cubes.


Blend all the ingredients: the mezcal, tangerine liquor, natural syrup and tangerine juice in a mixer for 35 seconds. In a shaker, cool it with ice cubes and stir vigorously. Serve and garnish with tangerine slices.


  • 1 oz of Mezcal CONVITE®
  • 5 oz of coconut water


Mix the ingredients in a shaker. Serve with four ice cubes in a wide glass.

Mix the ingredients in a shaker. Serve with four ice cubes in a wide glass.Mix the ingredients in a shaker. Serve with four ice cubes in a wide glass.


  • 2 oz of Mezcal CONVITE® of your choice.
  • Grapefruit soda.
  • Salt.
  • Lemon juice.
  • Ice cubes. 

Rub the rim of the glass with the lemon and dip it on a plate with salt. Place 2 ice cubes in another glass and pour two ounces of CONVITE, a little lemon juice and a pinch of salt, and finally the grapefruit soda. Stir vigorously. Pour the cocktail into a glass and voilá!

You can also use a grapefruit to rub the rim of the glass.

CONVITE Smoky Pisco

  • A sliced or finely chopped cucumber (what fits in your hand) .
  • 1 oz of Pisco.
  • 1 oz of mezcal CONVITE® of your choice.
  • 1 oz of fresh lemon juice.
  • 1 oz of flavorless syrup.
  • 1 egg white.
  • A pinch of salt.
  • Ice.
  • 3 drops of Peychaud’s Bitters for garnish.

In a shaker, muddle the cucumber. Add the Pisco, your mezcal CONVITE®, lemon juice, flavorless syrup, egg white and salt and shake well. Add ice and shake it again. Enjoy!

CONVITE Margarita

  • 1 ½ oz of Mezcal CONVITE® Tobalá.
  • ½ oz of orange liquor.
  • ½ oz of Triple Sec liquor (distilled from orange peels).
  • Lemon juice.
  • Ice cubes.
  • A pinch of sugar.

Mix the ingredients in a shaker with three ice cubes and a teaspoon of sugar. Add the CONVITE® Tobalá, Triple Sec liquor and lemon juice.

Cover the shaker and whisk vigorously. Finally, serve the content in a Margarita glass or something similar, with the edge frosted with salt. You can serve it with a lemon slice.

CONVITE Curandero

  • 4 cl of Mezcal CONVITE® Espadín Madrecuishe.
  • 1 cl of Dry Curaçao Pierre Ferrand.
  • 1 cl Aperol
  • 1 cl of lime juice.
  • 1 cl of agave syrup.
  • 5 gr of Tajin.
  • Cilantro leaves.
  • Top with Bui tonic water.
  • Dried orange slice with Tajin

Mix the cilantro leaves, Tajín, agave syrup and lemon juice in a large glass and gently blend. Add ice, mezcal, curaçao, aperol and mix again. Top with cold tonic water and garnish.

Author: Anthony Zamora


  • 4 cl of Mezcal CONVITE® Esencial.
  • 1 cl Strega
  • 1 cl of lime juice.
  • 6 cl of watermelon juice with epazote.
  • Top ginger ale
  • Pink handmade salt with cardamom.
  • Slice of xoconostle.


Mix the first 5 ingredients in a mixing glass with ice and stir until homogeneous. Pour into a glass with ice. Cover the glass with artesanal pink salt with cardamom and adorn with a slice of xoconostle.

Author: Anthony Zamora

CONVITE Santa Sabina

  • 4 cl of Mezcal CONVITE® Tobalá infused with tobacco leaves.
  • 1,5 cl of Ancho Reyes.
  • 1 cl of artesanal shiitake mushroom syrup.
  • A few drops of Herbolaria bitters aromatic.
  • Grapefruit rind.
  • Dried shiitake mushroom.

Mix the Mezcal CONVITE Tobalá infused with tobacco leaves, Ancho Reyes, artesanal mushroom syrup and a few drops of Herbolaria bitters, adorn with grapefruit rind and dried shiitake mushrooms.

Author: Anthony Zamora

Camillo’s Feast

A Negroni riff (single serve)

  • 1.5 oz. Convite Esencial mezcal
  • 0.75 oz. Luxardo Amaro Abano
  • 0.75 oz. Luxardo Bitter

Stir all ingredients over ice in Old-Fashioned glass. Garnish with a slice of orange and piece of chicharron.

Oaxacan Hemingway

(A riff on the Hemingway Daiquiri) (single serve)


  • 2 oz. Convite Esencial mezcal
  • 0.5 oz. Luxardo Maraschino liqueur
  • 0.5 oz. fresh grapefruit juice
  • 0.5 oz. pomegranate juice
  • 0.75 oz. fresh lime

Shake all ingredients vigorously with ice. Strain into chilled cocktail coupe. Garnish with pomegranate seeds and pineapple leaf.

Oaxacan Luau

(single serve)

Color – vibrant flame orange with bright red pop and textural contrast from hibiscus salt

  • 2 oz. Convite Espadín Esencial
  • 0.5 oz. Denizen Merchant’s Reserve rum
  • 1 oz. pineapple juice
  • 1 oz. Fresh lime juice
  • 0.25 oz. hibiscus concentrate
  • 1 oz. orgeat syrup

Shake all ingredients with ice. Serve over ice in Old-Fashioned glass, rimmed with hibiscus salt*. Garnish with dehydrated lime wheel.

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