3 Mexican Spirits, 3 Mexican Inspired Cocktails

A trio of Mexican-inspired cocktails featuring three distinct native spirits: a tequila-based Last Word variation called the 9th Wonder, a mezcal tropical sour called Snake Eyes from Brooklyn's Grand Army, and a mushroom-infused charanda Bee's Knees riff called the Bebbo Con Hongos.

smart_display Published 2026-05-07 download Extracted 2026-05-08

5m Prep

5m Total

1 Servings

cocktails mexican tequila mezcal charanda ancho-reyes last-word-variation tropical bartending shaken

Ingredients

9th Wonder

0.75 oz lime juice (freshly squeezed)
0.75 oz Ancho Reyes (poblano pepper liqueur)
0.75 oz creme de cacao
0.75 oz tequila blanco (also labeled as plata)
1 wheel lemon wheel (for garnish)

Bebbo Con Hongos

0.75 oz lemon juice (freshly squeezed)
0.75 oz honey syrup (3:1 honey to water ratio)
0.5 oz blood orange juice (freshly squeezed)
2 oz charanda con hongos (Soul Tarasco Charanda Anejo Con Hongos or other mushroom-infused charanda)
1 wheel lemon wheel (for garnish)

Snake Eyes

2 oz coconut water (pressed coconut water preferred)
0.5 oz cane syrup (fresh sugarcane juice reduced to syrup, not simple syrup)
0.25 oz lime juice (freshly squeezed)
1.5 oz mezcal (espadin variety preferred)
1 tsp banana liqueur
for garnish salt (for rim)

Steps

9th Wonder

1

Add 3/4 oz lime juice, 3/4 oz Ancho Reyes, 3/4 oz creme de cacao, and 3/4 oz tequila blanco to a shaking tin. This is a Last Word variation, so it is an equal-parts cocktail.

Tip: Add citrus first to avoid wasting expensive spirits if you make a measuring mistake.

~1 min
2

Add ice to the tin and shake hard until well-chilled.

~1 min
3

Double-strain into a chilled coupe glass and garnish with a fresh lemon wheel.

Tip: Use a freeze-dried wheel for a more polished presentation if available.

~1 min

Bebbo Con Hongos

1

Make sure honey syrup is prepared in advance at a 3:1 honey-to-water ratio. Add 3/4 oz lemon juice, 3/4 oz honey syrup, 1/2 oz blood orange juice, and 2 oz mushroom-infused charanda to a shaking tin.

Tip: A Bebbo is a Bee's Knees with the addition of orange juice. Blood orange makes it more tart than a standard orange.

~2 min
2

Add ice to the tin and shake hard until well-chilled and diluted.

~1 min
3

Double-strain into a chilled coupe glass and garnish with a lemon wheel (or freeze-dried orange wheel if available).

Tip: The earthiness of the mushroom-infused charanda pairs especially well with lemon and honey, with a meaty mushroomy finish.

~1 min

Snake Eyes

1

Build the cocktail in a shaking tin: 2 oz coconut water (pressed if possible), 1/2 oz cane syrup, 1/4 oz lime juice, 1 1/2 oz mezcal espadin, and 1 tsp banana liqueur.

Tip: Pressed coconut water has more coconut bits and gives the cocktail a richer, heftier mouthfeel than regular coconut water.

~2 min
2

Prepare a chilled coupe or other large-format cocktail glass by lining the rim or inner edge with a band of salt.

~1 min
3

Add ice to the tin, shake hard, and double-strain into the prepared glass.

Tip: If you use Harmless Harvest pressed coconut water, the drink will turn a pinkish hue.

~1 min

Nutrition (per serving)

220

Calories

18g

Carbs

Cultural Context

These cocktails showcase three of Mexico's distinct native spirits beyond the familiar tequila — including mezcal (smoky agave distillate from Oaxaca and other regions) and charanda (a rum-like spirit produced exclusively at high altitudes in Michoacan, Mexico from 100% sugarcane juice). The Soul Tarasco Charanda Anejo Con Hongos featured here is double-distilled in copper pot stills, aged minimum 3 years in ex-bourbon barrels, then macerated with cordyceps sinensis mushroom — an ingredient traditionally valued in Michoacan for its energizing properties. The 9th Wonder is a Last Word variation from San Diego bartender Eric Castro using Ancho Reyes (a poblano pepper liqueur). The Snake Eyes comes from bartenders Robbie Dao and Ali Malone at Grand Army, a Brooklyn craft cocktail bar.