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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
Blooming Toddy
Ingredients
Serves 1
6 to 8 oz (180 to 240 ml) hibiscus tea
1 tbsp (15 ml) agave syrup
1½ oz (45 ml) aged tequila
candied ginger or dried hibiscus flower, for garnish
Instructions
- In a heatproof glass or mug, make hibiscus tea. Add agave syrup and stir to dissolve, then stir in tequila and garnish with candied ginger or a dried hibiscus flower.
Drink Pairings
Espresso Eggnog
Ingredients
Serves 2
2 large fresh eggs
¼ cup (60 ml) fine (caster or berry) sugar
4 oz (120 ml) homogenized milk or non-dairy milk
2 oz (60 ml) heavy cream or non-dairy creamer
3 oz (90 ml) Patrón XO Café
ground cinnamon, for garnish
Instructions
- Crack eggs into a blender jug and blend on medium speed for 30 seconds. Add sugar and blend for 20 seconds. With blender on low speed, gradually add milk and cream and blend for about 1 minute. Add tequila and blend to combine.
- Can be served cold, or microwave for 30 seconds to 1 minute to serve hot. Pour between two glasses and enjoy.