In a shaker, combine Ginger Batch, lemon juice, and Siete Leguas Reposado with ice. Shake for five seconds and strain. Serve in an Old Fashioned glass with ice, add ginger ale, and stir. Garnish with mint leaves and a slice of Eureka lemon.

In a blender, mix 150 g of chopped ginger, 60 g of mint leaves, and 500 ml of water. Then, strain the liquid and put it on the stove along with 100 ml of agave honey, 400 g of regular sugar, and 100 ml of water. Let it boil while stirring, and once it's well combined, let it cool. Next, add 30 ml of white vinegar, stir, and freeze the mixture. After 8 hours, remove it and wait for it to return to a liquid state.

In a shaker, add three ounces of Clarified Milk Punch mix and shake for seven seconds. Then, strain and serve in an Old Fashioned glass with ice. Finish with a dehydrated Eureka lemon slice.

1.-Tequila mixture: In a jar, combine 100 ml of agave honey, 100 g of coffee beans, and 500 ml of Siete Leguas Reposado. Stir lightly and refrigerate for nine hours. Then, strain the mixture and separate it.

2.-In another container, add 90 ml of lemon juice and slowly pour in 400 ml of whole milk. Then, add the tequila mixture and refrigerate for four hours. After this time, pass it through coffee filters (a slow drip process that can take up to three hours or more). Finally, bottle the result.

In a mixer, combine Siete Leguas Reposado, pineapple juice, lemon juice, mixe chile syrup, and ice. Shake for five seconds and serve through straining into an Old Fashioned glass with ice and rimmed with cilantro salt. Finish by garnishing with a grilled pineapple slice and a pineapple spear.