DRAMA QUY
Ingredients
Serves 1
2 oz (60 ml) Cazadores Reposado Tequila
1½ oz (45 ml) lemon juice
1 oz (30 ml) Lavender-Infused Honey
banana leaf strip, for garnish
1 sprig lavender, for garnish
Instructions
- Add ingredients to a cocktail shaker, shake and double strain into a Champagne flute. Garnish with a banana leaf strip and lavender sprig.
- To make LAVENDER-INFUSED HONEY: Combine 1 cup (250 ml) each hot water and honey and add ¼ cup (60 ml) dehydrated lavender. Stir to combine. Let lavender infuse for 24 hours then strain into a resealable container. Can be refrigerated for up to 3 months.
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ST-GERMAIN DAISY
Ingredients
Serves 1
1 oz (30 ml) St-Germain
1 oz (30 ml) Cazadores Reposado Tequila
½ oz (15 ml) lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
thyme sprig, for garnish
Instructions
- In a cocktail shaker with ice, combine St-Germain, tequila and lime juice. Shake vigorously and strain into a prepared glass, top with soda water and garnish with lime wheels and thyme sprig.
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BEAUTIFUL MUSE
Ingredients
Serves 1
1½ oz (45 ml) Cazadores Reposado tequila
¾ oz (22 ml) Gonzalez Byass Tio Pepe Fino Sherry
½ oz (15 ml) Disaronno Originale Amaretto
2 dashes Bittered Sling Orange & Juniper bitters
Instructions
- Combine all ingredients into a mixing glass with ice and stir for about 15 to 20 seconds. Strain into a martini glass and garnish with an orange twist.
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FLORES’ DANCE
Ingredients
Serves 1
3 orange slices
2 oz (60 ml) El Jimador Reposado tequila
½ oz (15 ml) Alvear Fino sherry
2 tbsp (30 ml) lime juice, freshly squeezed
4 tsp (20 ml) orgeat or almond syrup
2 dashes Angostura Aromatic Bitters
ice cubes
Merlot, for garnish
Instructions
- In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.
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JIMADOR’S SPADE
Ingredients
Serves 1
2 oz (60 ml) Herradura Reposado tequila
½ oz (15 ml) Lillet
¼ oz (5 ml) Green Chartreuse
1 tsp (5 ml) vanilla syrup
2 dashes Bitter Truth Creole Bitters
2 dashes Angostura Aromatic Bitters
ice cubes
lemon coin, for garnish
Instructions
- Combine all ingredients except for lemon coin in a cocktail shaker. Shake vigorously and strain into chilled martini glass. Express a lemon coin on top to garnish. Serve immediately.
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BAYSIDE BLITZ
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Blanco tequila
½ oz (15 ml) Martini Bianco vermouth
2 tbsp (30 ml) lime juice, freshly squeezed
2½ tsp (12 ml) agave syrup
2 slices jalapeño pepper
1 tbsp (15 ml) cucumber juice or 4 slices cucumber
ice cubes
English cucumber shaved slices, unpeeled
chilled ginger beer
Instructions
- Combine tequila, vermouth, lime juice, syrup, jalapeño, cucumber juice and ice cubes in a cocktail shaker. Shake vigorously and strain into chilled Collins glass. Top up with chilled ginger beer and garnish with cucumber slices around inside of glass. Serve immediately.
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THE WICKER MAN
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
¾ oz (22 ml) Amaro Montenegro
½ oz (15 ml) Okanagan Spirits Poire Williams
¼ oz (7 ml) Grand Marnier
1 dash cardamom bitters
1-in (2.5 cm) piece flamed orange peel
Instructions
- Stir ingredients, except for orange peel, in a shaker glass with ice. Shake and strain into coupe glass. Flame an orange peel for garnish.
- To flame peel, using a small flame, heat the skin of the peel for a few seconds. Then squeeze the oil into the drink.
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SECOND DATE
Ingredients
Serves 1
1 ½ oz (45 ml) Cazadores Reposado Tequila
¾ oz (22 ml) Drambuie
¾ oz (22 ml) lemon juice
Instructions
- Combine tequila, Drambuie and lemon juice with ice in a cocktail shaker and shake well to combine. Strain into an old fashioned glass with new ice. Garnish with a lemon twist.
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GOING STEADY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado Tequila
2 oz (60 ml) grapefruit soda
¾ oz (15 ml) lime juice
½ oz (15 ml) rose syrup
1 scoop raspberry sorbet
ROSE SYRUP:
1 cup (250 ml) sugar
½ cup (125 ml) water
1 tbsp (15 ml) rose water
Instructions
- Combine tequila, lime juice and rose syrup in a cocktail shaker with ice and shake well to combine. Strain neat into a cocktail coupe. Top with grapefruit soda and garnish with a scoop of raspberry sorbet.
- To make ROSE SYRUP: Simmer sugar in water to dissolve, remove from heat and allow to come to room temperature. Add rose water, stir and store in a sealed bottle in the refrigerator until needed.
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CHARRED LEMON DAISY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado
¾ oz (22 ml) lemon juice
1 oz (30 ml) Charred Lemon Syrup
1 sprig thyme, for garnish
CHARRED LEMON SYRUP:
8 lemons
3 cups (750 ml) warm water
sugar
Instructions
- In a shaker, combine tequila, lemon juice and Charred Lemon Syrup. Shake, fine strain into a small flute. Garnish with sprig of thyme.
- To make CHARRED LEMON SYRUP: Line a cookie sheet with parchment paper. Cut both ends from 8 lemons, slice in half and arrange face up on the cookie sheet. Broil for 10 to 12 minutes or until the lemons are charred. Once lemons cool, combine with warm water. Muddle the lemons into the water then strain out the solids. In a medium-sized saucepan, combine the charred lemon water with equal parts sugar to liquid (1:1). Simmer to dissolve. Cool before use. Store in a sealed bottle in the refrigerator.