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.
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HUMO CONGELATO MARGARITA
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
1 cup (250 ml) fresh pineapple, plus extra for garnish
2 pieces cilantro, stems and leaves
2 slices jalapeño, to taste, plus extra for garnish
¾ oz (22 ml) agave nectar
1 oz (30 ml) lime juice
Instructions
- Combine all ingredients, except garnishes, in a blender with ice and blend until smooth. Pour into a large margarita glass. Garnish with pineapple and jalapeño.
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CLASSIC MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Reposado Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with a lime wedge and rim glass with kosher salt. In a cocktail shaker with some cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour into prepared rocks glass. Garnish with lime wheel.
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COMPAÑEROS
Ingredients
Serves 1
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Aperol
1 oz (30 ml) grapefruit juice
½ oz (15 ml) lemon juice
1 dash Bittered Sling Moondog bitters
2 dashes Salt Water**
3 oz (90 ml) non-alcoholic ginger beer
Dehydrated lime wheel, for garnish
Instructions
- Mix all the ingredients, except for the ginger beer, into a cocktail shaker. Add ice and shake gently. Double strain into a tall glass, add ginger beer, ice and garnish.
- **Salt Water: In a small bowl, add 1¾ oz (50 g) of Vancouver Island Sea Salt and ½ cup + 1/3 cup (200 ml) water, mix well to dissolve salt and put into a dasher bottle.
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ENTER THE DRAGON
Ingredients
Serves 1
1 cup (250 ml) thickly cut
strips of peeled ginger
2 cups (500 ml) rose syrup
½ cup (125 ml) peeled and chopped ginger
2½ cups (625 ml) warm water, divided
½ cup (125 ml) liquid honey
1¾ oz (52 ml) Sombra Mezcal
¼ oz (7 ml) Averna Amaro Siciliano
¾ oz (22 ml) lemon juice
Candied Rose Ginger, for garnish
Instructions
- In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
- To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.
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DRAMA QUY
Ingredients
Serves 1
2 oz (60 ml) Cazadores Reposado Tequila
1½ oz (45 ml) lemon juice
1 oz (30 ml) Lavender-Infused Honey
banana leaf strip, for garnish
1 sprig lavender, for garnish
Instructions
- Add ingredients to a cocktail shaker, shake and double strain into a Champagne flute. Garnish with a banana leaf strip and lavender sprig.
- To make LAVENDER-INFUSED HONEY: Combine 1 cup (250 ml) each hot water and honey and add ¼ cup (60 ml) dehydrated lavender. Stir to combine. Let lavender infuse for 24 hours then strain into a resealable container. Can be refrigerated for up to 3 months.
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ST-GERMAIN DAISY
Ingredients
Serves 1
1 oz (30 ml) St-Germain
1 oz (30 ml) Cazadores Reposado Tequila
½ oz (15 ml) lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
thyme sprig, for garnish
Instructions
- In a cocktail shaker with ice, combine St-Germain, tequila and lime juice. Shake vigorously and strain into a prepared glass, top with soda water and garnish with lime wheels and thyme sprig.
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BEAUTIFUL MUSE
Ingredients
Serves 1
1½ oz (45 ml) Cazadores Reposado tequila
¾ oz (22 ml) Gonzalez Byass Tio Pepe Fino Sherry
½ oz (15 ml) Disaronno Originale Amaretto
2 dashes Bittered Sling Orange & Juniper bitters
Instructions
- Combine all ingredients into a mixing glass with ice and stir for about 15 to 20 seconds. Strain into a martini glass and garnish with an orange twist.
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FLORES’ DANCE
Ingredients
Serves 1
3 orange slices
2 oz (60 ml) El Jimador Reposado tequila
½ oz (15 ml) Alvear Fino sherry
2 tbsp (30 ml) lime juice, freshly squeezed
4 tsp (20 ml) orgeat or almond syrup
2 dashes Angostura Aromatic Bitters
ice cubes
Merlot, for garnish
Instructions
- In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.
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JIMADOR’S SPADE
Ingredients
Serves 1
2 oz (60 ml) Herradura Reposado tequila
½ oz (15 ml) Lillet
¼ oz (5 ml) Green Chartreuse
1 tsp (5 ml) vanilla syrup
2 dashes Bitter Truth Creole Bitters
2 dashes Angostura Aromatic Bitters
ice cubes
lemon coin, for garnish
Instructions
- Combine all ingredients except for lemon coin in a cocktail shaker. Shake vigorously and strain into chilled martini glass. Express a lemon coin on top to garnish. Serve immediately.