If you haven’t yet been to Mezquite, you’re in for a treat. The restaurant, located in the buzzing Pullman Market, is the perfect spot to gather with friends and dive into some of the most flavorful, inventive dishes around.

The menu is a celebration of Sonoran cuisine—grilled meats, hand-made flour tortillas, and, of course, exceptional cocktails. Pullman Market itself is a food lover’s paradise, featuring a specialty grocer, whole animal butcher, sourdough bakery, chef supply shop, and an eclectic mix of eateries. So, if you’ve got an appetite for adventure and good food, this is your new favorite spot. But back to the cocktails…

Introducing the Champurrado Alejandro, brought to you by Tour veteran Ricardo Ruiz. Ricardo’s a proud El Paso native who can often be found in the dojo practicing Jiu-Jitsu, rolling dice in a game of Dungeons & Dragons, or traveling across Mexico exploring different distilleries.

The Champurrado Alejandro pays homage to the traditional Mexican drink, Champurrado, which is typically made by thickening milk, Mexican chocolate, piloncillo, and cinnamon with masa harina. Ricardo’s version starts with Uruapan Charanda Anejo Rum, a rich and smooth spirit, and adds coconut cream for a creamy base. Then, he brings in Nixta Licor de Elote Liqueur to give the cocktail that perfect sweet, corn-like flavor. The final touch is the house made chocolate blue corn syrup, a nod to the traditional Champurrado but with coconut cream instead of milk.

Adding an extra layer of indulgence, the Champurrado Alejandro is garnished with a blue corn shortbread cookie, courtesy of talented Pastry Chef Jessica Salazar. This delightful accompaniment, inspired by Mazapán, perfectly complements the cocktail’s flavors, making each sip an unforgettable experience.

Visit Mezquite now through NYE and get your hands on this innovative take on the classic Brandy Alexander.