Mezcal Sour
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Montenegro Amaro
¾ oz (22 ml) fresh lime juice
½ oz (15 ml) Simple Syrup*
Instructions
- Place a coupe glass in freezer. In a cocktail shaker, combine egg white, mezcal, amaro, lime juice and Simple Syrup. Shake “dry” (without ice) to emulsify ingredients, then add cubed ice and shake vigorously to chill. Fine strain into chilled coupe and garnish with a lime twist.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Anjeo Old Fashioned
Ingredients
Serves 1
½ tsp (2.5 ml) Demerara sugar
2 dashes Angostura bitters
2 dashes chocolate bitter
1 tsp (5 ml) wate
2 oz (60 ml) Gran Centenario Añejo Tequila
2 strips orange zest (save 1 for garnish)
Instructions
- Place an old-fashioned glass in freezer. In a mixing glass, combine sugar, bitters and water, then stir to dissolve. Add tequila, then express oils of 1 orange zest into mixing glass. Add cubed ice and stir until well chilled and diluted. Strain over new ice into chilled old-fashioned glass and garnish with orange zest.
Featuring
Reposado Collins
Ingredients
Serves 1
1½ oz (45 ml) Espòlon Reposado Tequila
1 oz (30 ml) Hibiscus Tea Syrup*
1 oz (30 ml) fresh lemon juice
3 oz (90 ml) sparkling apple juice
julienned red-skinned apple, for garnish
Instructions
- In a tall glass without ice, add tequila, Hibiscus Tea Syrup and lemon juice, stir to combine. Add sparkling apple juice then fill glass with cubed ice. Garnish with julienned red-skinned apple.
- * To make Hibiscus Tea Syrup, steep 2 hibiscus tea bags in 1 cup (250 ml) boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
Blanco Mojito
Ingredients
Serves 1
4 sprigs fresh mint (save 1 for garnish)
2 oz (60 ml) Cazadores Blanco Tequila
¾ oz (22 ml) Chamomile Tea Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine 3 sprigs of fresh mint with tequila, Chamomile Tea Syrup and lime juice. Shake vigorously and fine strain into a double old‑fashioned glass over cubed ice. Top with soda water. Garnish with fresh mint and lime wheels.
- * To make Chamomile Tea Syrup, steep 2 chamomile tea bags in 1 cup (250 ml) of boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
Blooming Toddy
Ingredients
Serves 1
6 to 8 oz (180 to 240 ml) hibiscus tea
1 tbsp (15 ml) agave syrup
1½ oz (45 ml) aged tequila
candied ginger or dried hibiscus flower, for garnish
Instructions
- In a heatproof glass or mug, make hibiscus tea. Add agave syrup and stir to dissolve, then stir in tequila and garnish with candied ginger or a dried hibiscus flower.
Drink Pairings
Espresso Eggnog
Ingredients
Serves 2
2 large fresh eggs
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
3 oz (90 ml) Patrón XO Café
ground cinnamon, for garnish
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Add tequila and blend to combine.
- Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. Pour between two glasses and enjoy.
Featuring
South of the Boulevard
Ingredients
Serves 1
1 oz (30 ml) Los Siete Misterios Mezcal
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Montenegro Amaro
¼ oz (7 ml) Campari
4 dashes Ms. Better’s Pineapple Star Anise Bitters (optional)
orange twist, for garnish
Instructions
- In a mixing glass with ice, combine all ingredients. Stir and strain into a rocks glass over a large ice cube. Garnish with an orange twist.
Featuring
Margarita
Ingredients
Serves 1
coarse kosher salt, for garnish
1 lime wedge
1½ oz (45 ml) Patrón Silver Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Sprinkle a handful of coarse salt on a plate. Moisten the outer rim of a Margarita glass with a lime wedge and dip into salt. In a cocktail shaker with cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour entire contents into prepared glass, then garnish with a lime wheel.
Featuring
Que Padre
Ingredients
Serves 1
1 oz (30 ml) cranberry-infused Don Julio Blanco Tequila*
¾ oz (22 ml) Aperol Aperitivo
¾ oz (22 ml) Martini Bianco Vermouth
2 dashes orange blossom water
grapefruit zest, for garnish
Instructions
- Combine all ingredients in a mixing glass, add ice, and stir until chilled and diluted. Strain into a rocks glass over fresh ice. Garnish with an expressed grapefruit zest.
- *Combine 1 cup (250 ml) Don Julio Blanco Tequila and a heaping 1/3 cup (about 75 ml) cranberries in a non-reactive container. Break up cranberries using a muddler or spoon. Cover and let sit at room temperature for 24 hours, then strain out cranberries. Store in refrigerator in a sealed container for up to 1 year.
Featuring
Paloma Pops
Ingredients
Serves 10
½ cup (125 ml) tequila
¼ cup (60 ml) triple sec
3 cups (750 ml) grapefruit juice (no pulp)
½ cup (125 ml) lime juice (about 3 to 4 limes)
2 tbsp (30 ml) chopped fresh mint leaves*
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large, spouted jug, stir together tequila, triple sec, grapefruit juice, lime juice and mint. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.