THE WICKER MAN
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
¾ oz (22 ml) Amaro Montenegro
½ oz (15 ml) Okanagan Spirits Poire Williams
¼ oz (7 ml) Grand Marnier
1 dash cardamom bitters
1-in (2.5 cm) piece flamed orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into coupe glass. Flame an orange peel for garnish.
- To flame peel, using a small flame, heat the skin of the peel for a few seconds. Then squeeze the oil into the drink.
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SECOND DATE
Ingredients
Serves 1
1 ½ oz (45 ml) Cazadores Reposado Tequila
¾ oz (22 ml) Drambuie
¾ oz (22 ml) lemon juice
Instructions
- Combine tequila, Drambuie and lemon juice with ice in a cocktail shaker and shake well to combine. Strain into an old fashioned glass with new ice. Garnish with a lemon twist.
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GOING STEADY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado Tequila
2 oz (60 ml) grapefruit soda
¾ oz (15 ml) lime juice
½ oz (15 ml) rose syrup
1 scoop raspberry sorbet
ROSE SYRUP:
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
Instructions
- Combine tequila, lime juice and rose syrup in a cocktail shaker with ice and shake well to combine. Strain neat into a cocktail coupe. Top with grapefruit soda and garnish with a scoop of raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.
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CHARRED LEMON DAISY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado
¾ oz (22 ml) lemon juice
1 oz (30 ml) Charred Lemon Syrup
1 sprig thyme, for garnish
CHARRED LEMON SYRUP:
8 lemons
3 cups (750 ml) warm water
sugar
Instructions
- In a shaker, combine tequila, lemon juice and Charred Lemon Syrup. Shake, fine strain into a small flute. Garnish with sprig of thyme.
- To make CHARRED LEMON SYRUP: Line a cookie sheet with parchment paper. Cut both ends from 8 lemons, slice in half and arrange face up on the cookie sheet. Broil for 10 to 12 minutes or until the lemons are charred. Once lemons cool, combine with warm water. Muddle the lemons into the water then strain out the solids. In a medium-sized saucepan, combine the charred lemon water with equal parts sugar to liquid (1:1). Simmer to dissolve. Cool before use. Store in a sealed bottle in the refrigerator.
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GEISHAGAVE
Ingredients
Serves 1
2 to 3 jalapeño slices, divided
1 oz (30 ml) Don Julio Blanco
1 oz (30 ml) Gekkeikan Sake
1 oz (30 ml) lime juice
¾ oz (22 ml) Jasmine Green Tea Syrup
JASMINE GREEN TEA SYRUP:
2 tsp (10 ml) jasmine green tea
16 oz (500 ml) boiling water
4 cups (1 L) sugar
Instructions
- Muddle 1 slice of jalapeño in cocktail shaker. Combine all ingredients with ice in the shaker. Shake and strain over new ice in a rocks glass. Garnish with remaining jalapeño slices.
- To make JASMINE GREEN TEA SYRUP: Steep a very strong jasmine green tea. In a medium-sized saucepan, combine tea and sugar, simmer until dissolved. Remove from heat and cool before use. Store in a sealed bottle in refrigerator.
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BASIL PALOMA
Ingredients
Serves 1
8 basil leaves, divided
1½ oz (45 ml) Patron Silver tequila or Cazadores Blanco tequila
1½ oz (45 ml) fresh grapefruit juice
½ oz (15 ml) lime juice
1½ oz (45 ml) grapefruit soda, Pellegrino Pompelmo
grapefruit slice, for garnish
Instructions
- In a shaker, combine 7 basil leaves, tequila, grapefruit juice, lime juice and ice. Shake well, fine strain over new ice in a Collins glass. Top with grapefruit soda. Garnish with basil leaf and grapefruit slice.
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CASAMIGOS SPRING FASHIONED
Ingredients
Serves 1
1 brown sugar cube
3 dashes plum bitters
orange rind, for garnish
2 oz (60 ml) Casamigos Reposado tequila
Instructions
- In a rocks glass, soak sugar cube with bitters. Add orange rind and muddle into a zesty, sugary paste. Pour Casamigos Reposado into glass and continue to stir and muddle to make a fluid consistency. Add large cubes of ice and stir for 3 to 5 minutes.
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BAD HOMBRE
Ingredients
Serves 1
4 slices jalapeño, (save 1 for garnish)
1½ oz (45 ml) Olmeca Altos Plata tequila
½ oz (15 ml) Grand Marnier
1 oz (30 ml) lime juice
½ oz (15 ml) egg white
½ oz (15 ml) agave syrup
Himalayan pink salt and Hawaiian
black salt, for garnish
Instructions
- In a shaker tin with ice, combine 3 jalapeño slices, tequila, Grand Marnier, lime juice, egg whites and agave syrup. Shake vigorously and double strain over ice in a rocks glass partially rimmed with Himalayan and Hawaiian black salt mix. Garnish with a single jalapeño slice.
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PIÑA ASADA BEBIDA
Ingredients
Serves 1
2 oz (60 ml) Tequila Reposado
½ oz (15 ml) Pineapple Syrup, recipe follows
¾ oz (22 ml) fresh lemon juice
1 dash Angostura bitters
6 to 8 basil leaves
Instructions
- Shake all ingredients together with ice for 10 to 15 seconds. Strain over crushed ice in a highball glass. Garnish with sliced pineapple and extra basil leaves.
- To make PINEAPPLE SYRUP: Remove skin and core of 1 pineapple. Slice into 1-in (2.5 cm) thick slices. Chop pineapple and transfer to a blender. Pulse until smooth consistency. Pour blended pineapple through a cheesecloth, squeezing out all juice into a glass bowl. Add equal parts sugar to pineapple juice and stir to dissolve. Store in a clean glass jar or bottle and keep refrigerated.
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FRESA ROJA SOUR
Ingredients
Serves 1
2 oz (60 ml) Don Julio Blanco Tequila
½ oz (15 ml) Hibiscus Syrup
¾ oz (22 ml) fresh lime juice
2 dashes Bittered Sling Malagasy Chocolate Bitters
1 ripe strawberry, sliced, for garnish
Instructions
- Shake first 4 ingredients with ice for 10 to 15 seconds. Fine strain over cracked ice in a Collins glass half- rimmed with Himalayan pink sea salt. Garnish with a hibiscus flower and sliced strawberry.