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Mezcal Blue Moon

The Mezcal Blue Moon is a mesmerizing, smoky, and vibrant cocktail that combines the bold flavors of mezcal with the citrusy tang of blue curaçao and lime juice. With a touch of blue edible glitter, this drink becomes a magical, shimmering experience, perfect for themed parties or when you want to impress your guests with something truly enchanting.

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Mezcal Blue Moon

Mezcal Blue Moon

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curacao cocktails, Lime Juice, mezcal, Mezcal cocktails, Simple Syrup, simple syrup cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • In a cocktail shaker, combine the mezcal, blue curaçao, lime juice, and simple syrup.
  • Add ice to the shaker and shake vigorously until well-chilled, about 15 seconds.
  • Strain the mixture into a goblet filled with ice.
  • For the finishing touch, sprinkle a pinch of blue edible glitter over the top for a shimmering, magical effect.
  • Serve and enjoy your Mezcal Blue Moon, an enchanting cocktail sure to light up any occasion!

Notes

Pro Tips

  • Adjust the amount of lime juice and simple syrup to your taste if you prefer a sweeter or more tart drink.
  • For an even more dramatic presentation, lightly rim the goblet with blue sugar or edible glitter.
  • If you want to enhance the smoky flavor, consider adding a mezcal floater on top of the cocktail before serving.
See also  Tequila Bluebird
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Mezcal Blue Moon blends the smoky, complex flavors of mezcal with the bright, citrusy notes of blue curaçao and lime juice. The simple syrup adds just the right touch of sweetness to balance the tartness, while the blue edible glitter makes each sip feel truly magical. This cocktail is bold, refreshing, and visually stunning.

Mezcal Blue Moon
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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