Classic Margarita
Why change what’s already good? This classic Margarita recipe uses 100% agave blanco tequila with just the right proportions to make a tasty Margarita. Use fresh lime as available or substitute as available. Try this recipe out on the patio this summer!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Jose Cuervo Tradicional Silver Tequila or Teremana Tequila Blanco
1 oz (30 ml) Cointreau
1 oz (30 ml) fresh lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with 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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Mega Michelada
Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!Ingredients
Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes
Instructions
- In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
- To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
- *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
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Double-Pink Paloma
Mexico is calling with our take on a paloma. This unique rosé cocktail showcases blanco tequila and Prosecco rosé flavoured with agave syrup and watermelon pureé. A must try this summer! This recipe makes 12 servings so it’s a perfect batch for entertaining in the garden.Ingredients
Serves 12
6 limes, juice, plus wedge for rimming glasses
pink salt or half-and-half pink salt-and-sugar mix, for rimming glasses
4 cups (1 L) watermelon purée (about ½ large or 1 medium watermelon)
6 oz (180 ml) agave syrup
9 oz (270 ml) Altos Plata Tequila
1 x 750 ml bottle Ruffino Prosecco Rosé
watermelon wedges, for garnish
Instructions
- Moisten lowball glass rims with lime and dip in pink salt. For each drink, pour 2½ oz (75 ml) of watermelon purée, ½ oz (15 ml) each of agave syrup and lime juice and ¾ oz (22 ml) tequila. Stir gently. Fill glasses with ice cubes and slowly top with 2 oz (60 ml) Prosecco. Garnish with watermelon cubes or wedge.
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DIRTY TEQUILA MARTINI
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1½ oz (45 ml) El Jimador Reposado Tequila
½ oz (15 ml) dry white vermouth
1 oz (30 ml) olive brine
¼ oz (7 ml) jalapeño brine
1 tsp (5 ml) flavour enhancer, such as Accent (optional)
1 lemon or lime wedge
salt, seasoned salt or chili-lime seasoning (such as Tajin), to rim glass
cocktail olives or jalapeño, for garnish
Instructions
- Fill the bottom of a cocktail shaker with ice and add tequila, vermouth, both brines and flavour enhancer. Stir for 30 seconds to 1 minute, until drink is thoroughly chilled and flavour enhancer is dissolved. Run citrus wedge around Martini or coupe glass rim then dip into a saucer of salt or seasoning to coat. Strain drink into rimmed glass and serve. Garnish with an olive or jalapeño.
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MOLE MOCHA
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1½ oz (45 ml) Cazadores Añejo Tequila
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) brewed espresso
½ oz (15 ml) simple syrup*
1 dash Habanero Bitters
3 coffee beans, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, espresso, crème de cacao, simple syrup and bitters. Shake vigorously and fine strain into a chilled Martini glass. Garnish with 3 coffee beans.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Triple Barrel
The Hornitos Black Barrel tequila spends time in three different casks, starting in ex-bourbon casks that impart some whisky-like notes of vanilla and caramel before moving to brand new, heavily charred American oak casks, adding a strong oak character and deep colour, and then finishing in lightly toasted casks that impart a little spicy character. This is a tequila that will often excite a whisky enthusiast and open up a world of flavour exploration with similar traits of whisky, yet still with the clear presence of agave, leading to a smooth finish. The Triple Barrel cocktail is a great example of letting the spirit shine as the star of the cocktail with few additional ingredients involved.Ingredients
Serves 1
2 oz (60 ml) Hornitos Black Barrel Tequila
1 tsp (5 ml) maple syrup
2 dashes Angostura Bitters
large ice cube, to serve
orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, add tequila, maple syrup and bitters. Stir to combine. Strain into a chilled old-fashioned glass over a large cube of ice. Garnish with an orange peel.
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Mezcal Sour
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Montenegro Amaro
¾ oz (22 ml) fresh lime juice
½ oz (15 ml) Simple Syrup*
Instructions
- Place a coupe glass in freezer. In a cocktail shaker, combine egg white, mezcal, amaro, lime juice and Simple Syrup. Shake “dry” (without ice) to emulsify ingredients, then add cubed ice and shake vigorously to chill. Fine strain into chilled coupe and garnish with a lime twist.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Anjeo Old Fashioned
Ingredients
Serves 1
½ tsp (2.5 ml) Demerara sugar
2 dashes Angostura bitters
2 dashes chocolate bitter
1 tsp (5 ml) wate
2 oz (60 ml) Gran Centenario Añejo Tequila
2 strips orange zest (save 1 for garnish)
Instructions
- Place an old-fashioned glass in freezer. In a mixing glass, combine sugar, bitters and water, then stir to dissolve. Add tequila, then express oils of 1 orange zest into mixing glass. Add cubed ice and stir until well chilled and diluted. Strain over new ice into chilled old-fashioned glass and garnish with orange zest.
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Reposado Collins
Ingredients
Serves 1
1½ oz (45 ml) Espòlon Reposado Tequila
1 oz (30 ml) Hibiscus Tea Syrup*
1 oz (30 ml) fresh lemon juice
3 oz (90 ml) sparkling apple juice
julienned red-skinned apple, for garnish
Instructions
- In a tall glass without ice, add tequila, Hibiscus Tea Syrup and lemon juice, stir to combine. Add sparkling apple juice then fill glass with cubed ice. Garnish with julienned red-skinned apple.
- * To make Hibiscus Tea Syrup, steep 2 hibiscus tea bags in 1 cup (250 ml) boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.
Featuring
Blanco Mojito
Ingredients
Serves 1
4 sprigs fresh mint (save 1 for garnish)
2 oz (60 ml) Cazadores Blanco Tequila
¾ oz (22 ml) Chamomile Tea Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine 3 sprigs of fresh mint with tequila, Chamomile Tea Syrup and lime juice. Shake vigorously and fine strain into a double old‑fashioned glass over cubed ice. Top with soda water. Garnish with fresh mint and lime wheels.
- * To make Chamomile Tea Syrup, steep 2 chamomile tea bags in 1 cup (250 ml) of boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.