Rosita
Ingredients
Serves 1
1½ oz (45 ml) Camarena Reposado Tequila
½ oz (15 ml) Campari
½ oz (15 ml) Martini Rosso Vermouth
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash Angostura bitters
grapefruit twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir to chill and dilute, then strain into a rocks glass over new cubed ice. Express oils from grapefruit twist over surface, then use twist for garnish.
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El Diablo
Ingredients
Serves 1
1½ oz (45 ml) Gran Centenario Plata Tequila
½ oz (15 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ oz (15 ml) lime juice
3 oz (90 ml) non-alcoholic ginger beer
blackberry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, crème de cassis and lime juice. Shake vigorously and strain into a Collins glass, then add ginger beer. Add cubed ice to fill glass and garnish with a blackberry.
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Matador
Ingredients
Serves 1
3 oz (90 ml) pineapple juice (freshly pressed, if available)
1½ oz (45 ml) Cazadores Blanco Tequila
¾ oz (22 ml) lime juice
pineapple wedge, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and strain into a cocktail glass over new cubed ice. Garnish with a pineapple wedge.
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Watermelon Margarita
Ingredients
Serves 2
sea salt (optional)
¼ small seedless watermelon, rind removed, cubed
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) fresh lime juice (about 1 lime)
¼ oz (7 ml) simple syrup* (optional)
3 to 4 ice cubes
watermelon wedges, for garnish
Instructions
- If desired, rim 2 glasses with salt: sprinkle a handful of sea salt on a small plate. Moisten rims of glasses and dip into salt. In a high-speed blender, blend watermelon until smooth. You should have about 1¼ cups (310 ml) purée. In a cocktail shaker, combine purée with remaining ingredients and shake to combine. Strain into prepared glasses and garnish with watermelon wedges.
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Picador Primavera
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Blanco Tequila or Espolon Blanco Tequila
¾ oz (22 ml) lime juice
¾ oz (22 ml) simple syrup*
4 cucumber ribbons (save 2 for garnish)**
3 sprigs cilantro (save 1 for garnish)
3 jalapeño slices (save 1 for garnish)
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lime juice, simple syrup, 2 cucumber ribbons, 2 sprigs cilantro and 2 jalapeño slices. Shake vigorously and fine strain into a rocks glass over new cubed ice. Garnish with 2 cucumber ribbons, 1 sprig cilantro and 1 jalapeño slice.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Use a vegetable peeler to peel down the length of a cucumber. Mini cucumbers are handy, but larger ones work too.
Featuring
Albatross
Ingredients
Serves 1
1 oz (30 ml) Don Julio Blanco Tequila
1 oz (30 ml) Campari
¾ oz (22 ml) fresh lemon juice
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
2 oz (60 ml) Central City Red Racer Pilsner
2 dashes Bittered Sling Clingstone Peach Bitters
a large mint sprig, for garnish
Instructions
- Combine all ingredients except for the pilsner in a cocktail shaker filled with ice. Hard shake and fine strain into a Collins glass over fresh ice. Top with pilsner and garnish with mint.
Featuring
Convertible
Ingredients
Serves 3 to 4
2 to 3 slices fresh jalapeño, or to taste
13½ oz (400 ml) freshly squeezed orange juice
7½ oz (225 ml) tomato juice
4 oz (120 ml) freshly squeezed lime juice
¾ oz (22 ml) grenadine
¼ tsp (1 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
1½ oz (45 ml) Espolòn Reposado Tequila*
basil leaf or jalapeño slice, for garnish
Instructions
- To make a sangrita mix, in a bowl, muddle jalapeño slices. Stir in juices, grenadine, salt and pepper. Strain out jalapeño and transfer to a sealed container. Can be stored in refrigerator for up to 1 week.
- In a rocks glass with ice, combine tequila and/or mezcal with 3 oz (90 ml) sangrita mix and stir. Garnish with a basil leaf or jalapeño slice.
- * For a smoky version, substitute tequila with 1 oz (30 ml) Sombra Mezcal. For a lighter smoke accent, use ¾ oz (22 ml) tequila and ¾ oz (22 ml) mezcal.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.
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MULLED MARGARITA
Ingredients
Serves 1
2 oz (60 ml) Espolón Reposado Tequila
1 oz (30 ml) Spiced Syrup *
¾ oz (22 ml) Inniskillin Merlot
1 oz (30 ml) lime juice
4 dashes Dillon’s Cranberry Bitters **
orange twist, for garnish
grated cinnamon, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a rocks glass filled with ice and garnish with orange twist and grated cinnamon.
- * For Spiced Syrup: In a saucepan, combine 1 cup (250 ml) each white sugar and water, with 4 star anise, 3 tsp (15 ml) cloves and 4 tsp (20 ml) cinnamon and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
- ** Available at specialty stores.
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CHABACANO MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Espolón Blanco Tequila
1 oz (30 ml) Bols Apricot Brandy
1 oz (30 ml) lime juice
3 dashes Angostura Bitters
Dried or fresh apricot, for garnish
Instructions
- Moisten half of outer rim of a coupe glass with a lime wedge and rim glass with kosher salt. Chill until ready to use. In a cocktail shaker with cubed ice, combine tequila, apricot brandy, lime juice and bitters. Shake vigorously until well chilled and strain into prepared chilled coupe glass. Garnish with apricot.