Picador Primavera
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Blanco Tequila or Espolon Blanco Tequila
¾ oz (22 ml) lime juice
¾ oz (22 ml) simple syrup*
4 cucumber ribbons (save 2 for garnish)**
3 sprigs cilantro (save 1 for garnish)
3 jalapeño slices (save 1 for garnish)
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lime juice, simple syrup, 2 cucumber ribbons, 2 sprigs cilantro and 2 jalapeño slices. Shake vigorously and fine strain into a rocks glass over new cubed ice. Garnish with 2 cucumber ribbons, 1 sprig cilantro and 1 jalapeño slice.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Use a vegetable peeler to peel down the length of a cucumber. Mini cucumbers are handy, but larger ones work too.
Featuring
Albatross
Ingredients
Serves 1
1 oz (30 ml) Don Julio Blanco Tequila
1 oz (30 ml) Campari
¾ oz (22 ml) fresh lemon juice
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
2 oz (60 ml) Central City Red Racer Pilsner
2 dashes Bittered Sling Clingstone Peach Bitters
a large mint sprig, for garnish
Instructions
- Combine all ingredients except for the pilsner in a cocktail shaker filled with ice. Hard shake and fine strain into a Collins glass over fresh ice. Top with pilsner and garnish with mint.
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Convertible
Ingredients
Serves 3 to 4
2 to 3 slices fresh jalapeño, or to taste
13½ oz (400 ml) freshly squeezed orange juice
7½ oz (225 ml) tomato juice
4 oz (120 ml) freshly squeezed lime juice
¾ oz (22 ml) grenadine
¼ tsp (1 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
1½ oz (45 ml) Espolòn Reposado Tequila*
basil leaf or jalapeño slice, for garnish
Instructions
- To make a sangrita mix, in a bowl, muddle jalapeño slices. Stir in juices, grenadine, salt and pepper. Strain out jalapeño and transfer to a sealed container. Can be stored in refrigerator for up to 1 week.
- In a rocks glass with ice, combine tequila and/or mezcal with 3 oz (90 ml) sangrita mix and stir. Garnish with a basil leaf or jalapeño slice.
- * For a smoky version, substitute tequila with 1 oz (30 ml) Sombra Mezcal. For a lighter smoke accent, use ¾ oz (22 ml) tequila and ¾ oz (22 ml) mezcal.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.
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MULLED MARGARITA
Ingredients
Serves 1
2 oz (60 ml) Espolón Reposado Tequila
1 oz (30 ml) Spiced Syrup *
¾ oz (22 ml) Inniskillin Merlot
1 oz (30 ml) lime juice
4 dashes Dillon’s Cranberry Bitters **
orange twist, for garnish
grated cinnamon, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a rocks glass filled with ice and garnish with orange twist and grated cinnamon.
- * For Spiced Syrup: In a saucepan, combine 1 cup (250 ml) each white sugar and water, with 4 star anise, 3 tsp (15 ml) cloves and 4 tsp (20 ml) cinnamon and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
- ** Available at specialty stores.
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CHABACANO MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Espolón Blanco Tequila
1 oz (30 ml) Bols Apricot Brandy
1 oz (30 ml) lime juice
3 dashes Angostura Bitters
Dried or fresh apricot, for garnish
Instructions
- Moisten half of outer rim of a coupe glass with a lime wedge and rim glass with kosher salt. Chill until ready to use. In a cocktail shaker with cubed ice, combine tequila, apricot brandy, lime juice and bitters. Shake vigorously until well chilled and strain into prepared chilled coupe glass. Garnish with apricot.
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HUMO CONGELATO MARGARITA
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
1 cup (250 ml) fresh pineapple, plus extra for garnish
2 pieces cilantro, stems and leaves
2 slices jalapeño, to taste, plus extra for garnish
¾ oz (22 ml) agave nectar
1 oz (30 ml) lime juice
Instructions
- Combine all ingredients, except garnishes, in a blender with ice and blend until smooth. Pour into a large margarita glass. Garnish with pineapple and jalapeño.
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CLASSIC MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Reposado Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with a 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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COMPAÑEROS
Ingredients
Serves 1
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Aperol
1 oz (30 ml) grapefruit juice
½ oz (15 ml) lemon juice
1 dash Bittered Sling Moondog bitters
2 dashes Salt Water**
3 oz (90 ml) non-alcoholic ginger beer
Dehydrated lime wheel, for garnish
Instructions
- Mix all the ingredients, except for the ginger beer, into a cocktail shaker. Add ice and shake gently. Double strain into a tall glass, add ginger beer, ice and garnish.
- **Salt Water: In a small bowl, add 1¾ oz (50 g) of Vancouver Island Sea Salt and ½ cup + 1/3 cup (200 ml) water, mix well to dissolve salt and put into a dasher bottle.
Featuring
ENTER THE DRAGON
Ingredients
Serves 1
1 cup (250 ml) thickly cut
strips of peeled ginger
2 cups (500 ml) rose syrup
½ cup (125 ml) peeled and chopped ginger
2½ cups (625 ml) warm water, divided
½ cup (125 ml) liquid honey
1¾ oz (52 ml) Sombra Mezcal
¼ oz (7 ml) Averna Amaro Siciliano
¾ oz (22 ml) lemon juice
Candied Rose Ginger, for garnish
Instructions
- In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
- To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.