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Recipe by Erik Adkins of Flora, Oakland

1 ½ oz Tequila ArteNOM 1414 reposado
½ oz Mezcal Don Amado Rústico
1 oz lime juice
½ oz agave nectar
2 dashes Thai chile oil

Shake with ice, serve in a cocktail glass, lime garnish.

Recipe from El Condor, Los Angeles

1 ½ oz Tequila ArteNOM 1146 añejo
½ oz Carpano Antica Formula vermouth
½ oz Fernet-Vallet
½ oz Luxardo Amaretto

Stir with ice, serve in a chilled coupe with a dash of bitters as the garnish.

Adapted from a recipe by Joe Valdovinos at Urbana, Anaheim

1 ½ oz Tequila ArteNOM 1580 blanco
½ oz Calisaya
½ oz Fresh Lemon juice
½ oz simple syrup
3 dashes Amargo-Vallet

Shake with ice and strain into a chilled cocktail glass.

recipe by Gabriel Morales, The Rum House

1½ oz Tequila ArteNOM 1146 añejo
1 barspoon Amargo-Vallet
¼ oz cinnamon syrup
1 egg yolk
¾ oz Coco Lopez

Shake with ice, strain into a punch cup (or a flip glass), garnish with a cinnamon stick.

recipe by Travis Brown, Distilled & Alder NYC

1 ½ oz Tequila ArteNOM 1580 blanco
¼ oz Mina Real mezcal
1 oz grapefruit juice
¼ oz lime juice
¾ oz simple syrup
1 dash rose water

Shake with ice, strain into a Collins glass garnished with sal de gusano (sub: chili powder salt) and fresh ice. Top with soda water.

Recipe by Matt Grippo at Blackbird, San Francisco

2 oz Tequila ArteNOM 1146 añejo
½ oz Shrub & Co apple shrub
¼ oz Fernet-Vallet
1 dash black walnut bitters

Shake, strain and serve on a rock with a lemon twist.

Recipe by Adam Schmidt, Alder NYC

1 oz Tequila ArteNOM 1580 blanco
1 oz Mina Real mezcal
¾ oz blanco vermouth
½ oz Salers Gentiane
¼ oz Bigallet China-China

Stir and strain into a coupe and garnish with a lemon twist.

Recipe by Nick Bennett at Porchlight, NYC

1 ½ oz Tequila ArteNOM 1414 reposado
1 oz Fernet-Vallet
3 dashes mole bitters
4 mint leaves
1 barspoon agave nectar

Shake with the largest ice available, fine strain into a chilled coupe to remove any mint flakes from the cocktail, and garnish with a single bruised mint leaf floating on top of the cocktail.

Recipe by Phil Ward at Pegu Club, NYC

1½ oz Tequila ArteNOM 1580 blanco
½ oz yellow Chartreuse
3 Thai basil leaves
¾ oz fresh lime juice
½ oz simple syrup

In a cocktail shaker, muddle 2 basil leaves with the lime juice and simple syrup. Add ice, tequila, and Chartreuse. Shake well and strain into a chilled coupe and garnish with the last basil leaf.

Adapted from a recipe by Duane Fernandez Jr.

2 oz Purity Vodka
1 oz Tequila ArteNOM 1580 blanco
½ oz Lillet Blanc
2 dashes of Aphrodite Bitters

Stir with ice and strain into cocktail glass, garnish with a lemon zest.