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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
TEQUILA VIEJA MODA
Ingredients
Serves 1
2 oz (60 ml) Herradura Reposado Tequila
2 Griottine cherries, plus extra for garnish
3 dashes Angostura bitters
1 barspoon Agave Syrup
orange zest for garnish
Instructions
- In a mixing glass lightly muddle 2 Griottine cherries with Angostura bitters. Add tequila and agave syrup. Stir all ingredients together, add ice and stir for 30 seconds. Strain over fresh ice in a highball glass. Garnish with a wide orange zest and Griottine cherries (optional).
Featuring
ROSA AHUMADO
Ingredients
Serves 1
1½ oz (45 ml) Jaral De Berrio mezcal
½ oz (15 ml) Chambord
1 barspoon Rose Honey Syrup
5 dashes lemon bitters
dried rosebuds, for garnish
wide lemon zest, for garnish
rose water, for garnish
Instructions
- Stir first 4 ingredients on ice for 30 seconds. Strain over ice cubes in a rocks glass. Garnish with dried rosebuds and wide lemon zest with oils expelled over the drink. Finish with a spray of rose water.
- To make ROSE HONEY SYRUP: Heat 1 cup (250 ml) water to boil, remove from heat, add 10 dried rosebuds. Let sit for 5 minutes and strain through a fine strainer. Add 1 cup (250 ml) honey to rosebud tea. Stir to dissolve so that honey becomes syrup. Add 1 tsp (5 ml) rose water to honey syrup. Store in a clean glass bottle. Keep refrigerated.
Featuring
ORCHARD FIRE
Ingredients
Serves 1
1 oz (30 ml) Los Siete Misterios Doba-Yej Mezcal
1½ oz (45 ml) Fireball
3 oz (45 ml) William’s Sir Perry Pear Cider
¼ oz (7 ml) grenadine syrup
Instructions
- Fill a tall glass with crushed ice. Pour the mescal and Fireball over crushed ice and top it off with pear cider. Add more crushed ice to completely fill the glass. Drizzle grenadine over the crushed ice to finish.
Featuring
WATERMELON AND AGAVE MARGARITAS
Ingredients
Serves 4
1 lime wedge
2 tbsp (30 ml) sea salt
½ cup (125 ml) fresh lime juice
1 cup (250 ml) white or silver tequila
2 tbsp (30 ml) orange liqueur
2 tbsp (30 ml) agave syrup
Instructions
- Place salt in a shallow dish. Rub rims of 4 cocktail glasses with lime wedge and dip each rim into salt to coat. Place glasses in freezer to chill for at least 10 minutes.
- Place remaining ingredients in a blender and process on high until watermelon is smooth. Fill glasses with ice cubes and pour in margarita.
- These can also be made into frozen margaritas by adding 3 cups (750 ml) ice into blender with ingredients before processing.