Strawberry Margarita
Licor 43 and fresh strawberry syrup give this margarita a beautiful, round flavour profile. The Tajín rim adds a zesty kick and ties the whole drink together. For best results, make this cocktail with Espolòn Tequila Blanco, Aperol Aperitivo and Licor 43 Liqueur.Ingredients
Serves 1
1 lime wedge, for rim
Tajín seasoning, for rim
1 oz (30 ml) Espolòn Blanco Tequila
½ oz (15 ml) Aperol Aperitivo
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) fresh lime juice
¾ oz (22 ml) Strawberry Syrup*
½ oz (15 ml) egg whites
4 drops green strawberry bitters (optional)
1 dehydrated lime wheel
Instructions
- With lime wedge, moisten half the rim of an old-fashioned glass. Shake off excess juice, then roll moistened rim in Tajín and set glass aside. In a cocktail shaker, combine tequila, Aperol, Licor 43, lime juice, Strawberry Syrup, egg whites and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into prepared glass over fresh ice. Add lime wheel on top and serve. * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine mesh strainer and let cool in refrigerator before using.
Featuring
Grimhilde’s Apple
A smoky, spiced cider fit for fairy tales. With maple, mezcal and warming fall spices, this brew evokes forest spells, simmering cauldrons and the crisp bite of a poison green apple. Use Los Siete Misterios Doba-Yej Mezcal to create this cocktail.Ingredients
Serves 12
4 sticks cinnamon
⅛ tsp (a pinch) ground cloves
8 whole allspice
1 orange, peel only
1 lemon, peel only
½ cup (125 ml) maple syrup
6 cups (1.5 L) apple cider or fresh apple juice
12 oz (375 ml) Los Siete Misterios mezcal
green apple slices and orange twists, for garnish
Instructions
- In a medium saucepan, combine cinnamon sticks, cloves, allspice and orange and lemon peels. Pour in maple syrup and apple cider, then bring to almost a boil. Reduce heat to low and simmer for 30 minutes, then remove from heat. Ladle into mugs, add 1 oz (30 ml) mezcal per serving and garnish with apple slices and orange twists.
Featuring
Dolce Tarde
The perfect couples cocktail to enjoy over a lazy weekend catch-up. This juicier version of a margarita makes for a wonderful drink over a long conversation and your favourite tacos. Recommended ingredients: Hornitos Black Barrel Tequila and Amaretto.Ingredients
Serves 2
3 oz (90 ml) Hornitos Black Barrel Añejo Tequila
1 oz (30 ml) Disaronno Amaretto
3 oz (90 ml) fresh orange juice
1 oz (30 ml) fresh lime juice
1 oz (30 ml) Simple Syrup*
2 dashes chocolate bitters
2 orange wheels, for garnish
2 lime wheels, for garnish
Instructions
- In a cocktail shaker, combine tequila, amaretto, orange juice, lime juice, Simple Syrup and chocolate bitters. Add ice and shake for 10 seconds. Pour into 2 old-fashioned glasses, add fresh ice and garnish with orange and lime wheels.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Passionate Eye
Bittersweet liqueur and tropical notes elevate this spin on the classic margarita. Just one sip will bring you back to warm sunsets on the beach. Passionate Eye cocktail features Gran Centenario tequila and Campari.Ingredients
Serves 2
3 oz (90 ml) Gran Centenario Plata Tequila
1 oz (30 ml) Campari
4 oz (120 ml) passion fruit juice
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
fresh raspberries, for garnish
fresh mint sprigs, for garnish
Instructions
- In a cocktail shaker, combine tequila, Campari, passion fruit juice, lemon juice and Simple Syrup. Add ice and shake for 10 seconds. Pour into 2 old-fashioned glasses, add fresh ice and garnish with raspberries and mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Pineapple & Jalapeño Margarita
The spicy margarita just got a glow-up from the addition of pineapple juice. This bright and peppery combination is perfect for the hot summer days ahead. This cocktail features Espolon Blanco Tequila and Triple Sec.Ingredients
Serves 1
lime wedge, for rim
Tajín seasoning, for rim and pineapple wedge
2 pineapple wedges, for garnish
4 to 6 slices jalapeño, plus 2 for garnish
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) Meaghers Triple Sec
4 oz (120 ml) pineapple juice
1 oz (30 ml) fresh lime juice
½ oz (15 ml) agave nectar
Instructions
- With lime wedge, moisten rim of 2 old-fashioned glasses and dip into Tajín. Dust pineapple wedges with Tajín and set aside. In a cocktail shaker, muddle jalapeño slices (the more you use, the spicier the drink will be). Add tequila, triple sec, pineapple juice, lime juice and agave nectar, fill with ice and shake for 10 seconds. Fine strain into old-fashioned glasses over fresh ice. Garnish each with a Tajín dusted pineapple wedge and jalapeño slice.
Featuring
Classic Margarita
Margaritas are simple to make. Fresh-squeezed lime is key for beautiful balance. El Tequileno Reposado and Cointreau are recommended ingredients.Ingredients
Serves 1
kosher salt, for rim
lime wedge or water, for rim
1½ oz (45 ml) El Tequileño Reposado Tequila
½ oz (15 ml) Cointreau
1 oz (30 ml) fresh lime juice
¼ oz (7.5 ml) agave syrup
Instructions
- Sprinkle some salt on a small plate. Using a lime wedge or water, moisten rim of one side of an old-fashioned glass and dip rim in salt. Fill a cocktail shaker with cubed ice and add tequila, Cointreau, lime juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass.
Featuring
Citrus Serenade
Fresh grapefruit adds brightness to the classic paloma, while Tajín adds a little spice you didn’t know you needed.Ingredients
Serves 1
Tajín, for rim
lime wedge, for rim (optional)
1½ oz (45 ml) Olmeca Altos Plata Tequila
½ oz (15 ml) fresh grapefruit juice
⅓ oz (10 ml) fresh lime juice
grapefruit soda, to top
½ grapefruit wheel, for garnish
1 lime wheel, for garnish
Instructions
- Sprinkle some Tajín on a small plate. Using lime wedge or water, moisten rim of a Collins glass and dip rim into Tajín. Add ice to glass and gently pour in tequila, grapefruit juice and lime juice. Top with grapefruit soda and use a straw to gently combine. Garnish with grapefruit and lime wheels.
Featuring
Green Goodness Sour
Combining components of a sour cocktail with chilies and fresh garden herbs, this is a spicy, earthy take on a classic.Ingredients
Serves
3 slices jalapeño pepper, plus 1 slice for garnish
1 sprig fresh rosemary, plus 1 sprig for garnish
1 egg white
1½ oz (45 ml) El Jimador Blanco Tequila
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup*
Instructions
- In a cocktail shaker, gently muddle jalapeños and rosemary. Add egg white, tequila, lime juice and Simple Syrup and dry shake. Add ice and shake for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice. Garnish with jalapeño slice and rosemary sprig.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Tres Amigos
Combining the roundness of reposado tequila, the brightness of citrus and the warmth of cinnamon, this cocktail delivers a harmonious blend of flavours with a refreshing twist.Ingredients
Serves 1
1 oz (30 ml) El Jimador Reposado Tequila
2 oz (60 ml) fresh orange juice*
¼ oz (7.5 ml) fresh lime juice*
1 pinch ground cinnamon
1 cinnamon stick, for garnish
Instructions
- In a cocktail shaker, combine tequila, orange juice, lime juice and pinch of ground cinnamon. Add cubed ice and shake vigorously. Pour the entire contents of the shaker into an old fashioned glass. Garnish with a cinnamon stick.
- * Tip: Pre-strain the pulp from your fresh citrus juices for a more enjoyable cocktail experience.
Featuring
Bloody Mary Devilled Eggs with Mezcal-Marinated Olives
Elevate your traditional deviled eggs with this unique twist. Perfect for any gathering, this recipe combines the rich flavours of a Bloody Mary, with the smoky essence of Mezcal-marinated olives. Try pairing this recipe with Fandango Mezcal.Ingredients
Serves 24 devilled eggs
12 large eggs
¼ cup (60 ml) mayonnaise
1½ tbsp (22.5 ml) tomato paste
1 tbsp (15 ml) prepared horseradish
2 tsp (10 ml) Tabasco sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) celery seeds
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) Old Bay seasoning
celery leaves, for garnish
Mezcal-Marinated Olives, for garnish, make ahead, recipe follows
Mezcal-Marinated Olives:
½ cup (125 ml) mezcal
¼ cup (60 ml) extra-virgin olive oil
1 lemon
1 cup (250 ml) Castelvetrano olives
1 large clove garlic, thinly sliced
2 sprigs fresh oregano
In a liquid measuring cup, whisk
Instructions
- Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Scoop yolks out of halved eggs and place yolks in a food processor along with mayonnaise, tomato paste, horseradish, Tabasco sauce, lemon juice and celery seeds. Pulse until well combined and smooth. If too thick, add water, 1 tbsp
- (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired.
- Place Old Bay seasoning on a small plate. Press inside surface of egg whites into seasoning, then place coated-side up on a serving platter. Pipe or spoon filling evenly into cup of each coated egg white. Top each with a celery leaf and a Mezcal-Marinated Olive.
- Makes 24 devilled eggs.
- Mezcal-Marinated Olives:
- Using a vegetable peeler, peel 4 long strips of lemon peel.
- In a 2-cup (500 ml) Mason jar or airtight container, layer olives, garlic, oregano and lemon peel. Slowly pour mezcal mixture overtop, just until olives are submerged. You may or may not need full amount of mezcal mixture. Seal jar or container and allow to marinate in refrigerator for at least 48 hours and up to 1 week.
- Enjoy olives on their own or as part of a charcuterie or cheese board. Marinated olives can be stored in refrigerator for up to 2 months.
- Makes 1 cup (250 ml)