Viceroy Zihuatanejo Introduces Mixology Tapping the Surge in Popularity of Mescal

Mescal is the new tequila. It’s surging in popularity in Mexico, mimicking tequila’s sudden momentum years ago that ultimately took it from relative obscurity to international star.  And Viceroy Zihuatanejo is at the forefront of this nascent trend by introducing a newly created menu of mescal cocktails.

“Mescal is enjoying a renaissance because it has a very distinctive, smoky taste that brings a unique flavor profile to cocktails,” explained Martin Kipping, General Manager, Viceroy Zihuatanejo. “We are on the cutting edge of this emerging interest in mescal with mixology that blends this ancient beverage with favorite Mexican and international ingredients.”

The mescal menu also is farm-to-straw. The drinks – The Cucumber, The Hibiscus-Tini, and The Mariachi – are mixed using natural ingredients, including organic agave nectar rather than sugar or simple syrup.

The Cucumber

Viceroy Zihuatanejo Introduces Mixology Tapping the Surge in Popularity of MescalIngredients:

1 ½ oz. White Mescal

1/3 Cucumber (average size)

1 oz. Fresh Lemon Juice

1 oz. Agave Nectar

Chili powder.

Preparation: Prepare an Old Fashion glass by wetting the rim with lemon juice and dipping it in chili powder. Blend ice and half of the cucumber with the mescal, lemon juice and agave nectar, and pour into the glass. Dice the remaining half cucumber and add to the drink.  Accent with a lemon slice dusted with chili powder.



Viceroy Zihuatanejo Introduces Mixology Tapping the Surge in Popularity of MescalIngredients:

1 ½  oz.  White Mescal

1 oz.  Agave Nectar

1/4  oz. Red Hibiscus Flowers (or 2 hibiscus tea bags)


Chili powder

Preparation:  Steep the hibiscus flowers in a  cup of boiling water for at least five minutes, until have a concentrated tea. Dust the rim of a Martini glass with a mixture of salt and chili powder and chill the glass. Mix the hibiscus tea with ice, the mescal and agave nectar in a blender, pour into the chilled glass and garnish with an orange half moon.


The Mariachi

Viceroy Zihuatanejo Introduces Mixology Tapping the Surge in Popularity of MescalIngredients:

1 ½ oz. Mescal Blanco

5 oz. Tomato Juice

1 oz. Fresh Lemon Juice

Worcestershire Sauce

Beer of your choice

Preparation: Prepare a Highball glass with salt rim, using lemon to wet the rim. Fill the glass with ice and add the mescal, Worcestershire Sauce, lemon juice and tomato juice. Stir well. Serve beer of choice on the side.

Mescal must be 100% distilled from the agave.  It is the oldest distilled spirit in North America, the technique brought by the Spaniards who learned it from the Moors. It can be legally produced in seven states in southern Mexico, with Oaxaca the center of production. Tequilas made from 100% blue agave are mescals, and the two beverages share the same aging-based categories: Silver or Joven, Reposado and Añejo. Mescal generally is smokier tasting than Tequila because it is produced in small batches and roasted in an earth oven, while tequila typically is made in large batches and steamed.

“As happened with tequila, both long-established and new artisanal producers are creating more sophisticated products today and it is probably only a matter of time before mescal becomes a mainstream alcoholic beverage around the world,” said Kipping.

About Viceroy Zihuatanejo

A paradise on Mexico’s Pacific coast, Viceroy Zihuatanejo is nestled on one of the country’s most beautiful and pristine beaches, Playa La Ropa, on tranquil Zihuatanejo Bay. The enchanting two-story adobe-inspired casitas, housing 46 luxurious suites and guestrooms, are tucked in gentle hills above the picturesque fishing village of Zihuatanejo. The garden landscape is rich with coconut trees, rainbow-hued bougainvillea and vibrant hibiscus. The resort’s exquisite white-sand beach stretches for 600 feet along a gorgeous coastline. Two gourmet restaurants – La Villa, featuring Pacific-Mexican cuisine prepared with the freshest locally caught seafood, and La Marea, serving Mediterranean and Mexican fare – are complemented by the friendly sanctuary of the Coral Bar offering ceviche tastings and the mixologists’ special concoctions. Guests enjoy massages and treatments at an intimate spa in a lush tropical setting, fitness center, yoga program and an array of activities from water sports to cooking classes. Ixtapa-Zihuatanejo International Airport, with service from the U.S. on United, Alaska Airlines, U.S. Airways and other carriers, is a 15-minute drive from the Viceroy Zihuatanejo.


For more information and reservations: international toll-free 866-905-9560, Mexico toll-free 01-800-710-9340,, or



About Viceroy Hotel Group

Viceroy Hotel Group delivers one-of-a-kind lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. Signature brand amenities and services created for the diverse business and leisure guests include dynamic dining venues featuring world-class culinary talents and destination spas specializing in health, fitness and beauty. Current properties include hotels and resorts in Abu Dhabi, Anguilla, Beverly Hills, Maldives, Miami, New York, Palm Springs, Riviera Maya, San Francisco, Santa Monica, Snowmass, St. Lucia and Zihuatanejo with forthcoming openings in Bodrum, Turkey, Cartagena, Columbia and Dubai.