Pineapple Cilantro Margarita
Ingredients:
2 oz. Casamigos Reposado Tequila
1 oz. Pineapple Juice .5 oz.
Fresh Lime Juice .5 oz.
Cane Sugar
8-10 Cilantro Leaves
Optional: 1/2 Thick Rim Sugar, Cilantro Salt (equal parts)
Preparation: Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Strain into rocks glass. Add ice. Garnish with 2 pineapple leaves.
Sparkling Rosé Sangria
Ingredients:
1 grapefruit
2 limes
1 cup strawberries, hulled and halved
1 cup raspberries
1 cup blanco tequila
.25 cup Agave In The Raw®
1 (750 ml) bottle rosé wine
2 cups sparkling water, chilled
Preparation: Wash all fruit thoroughly. Cut grapefruit into quarters or eighths, and cut limes into quarters. Juice limes and grapefruit pieces into a pitcher, then add spent fruit into pitcher as well. Add strawberries and raspberries.
In a cocktail shaker full of ice, shake the blanco tequila and Agave In The Raw® for about 10 seconds, until combined and chilled. Add to pitcher.
Add rosé to pitcher and stir with a long wooden spoon. You may refrigerate for 1-2 hours to allow the flavors to blend, but it is not required. Top with sparkling water and stir again when ready to serve. Spoon a few pieces of the boozy fruit into each cup.
The Smoking Barrel
Created for The Chandelier at The Cosmopolitan Las Vegas
Ingredients:
1.5 oz Patron Reposado Cosmopolitan Barrel
.5 oz Citronge
1.5 oz Lime juice
.75 oz Agave Nectar
Preparation: Combine all ingredients.
Borracho Amigo
Created by Johnny Swet for The Skylark
Ingredients:
1.5 oz. Ilegal Mezcal
1 oz. Tanteo Jalapeño Tequila
.5 oz. Lime Juice
.5 oz. Pineapple Juice
.5 oz. Agave
Preparation: Muddle 2 grilled pineapple chunks in a tin, add all ingredients with ice and shake. Strain into a Tampico salted rocks glass over ice. Garnish with lime wedge, pineapple chunk and jalapeño.
The Coralina Margarita
Created by Riesler Morales
Ingredients:
1.75 oz Patrón Reposado
.75 oz Patrón Citrónge Orange
1 oz Fresh lime juice
.75 oz Simple syrup
.5 oz Red Wine (Mexican, or other)
+ Sugar-salt rim*
Preparation: Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously. Strain into a chilled cocktail coupe rimmed with sugar-salt rim.* Carefully float red wine on the surface of the cocktail.
*For the sugar-salt rim, pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.
Spicy Cucumber Jalapeño Margarita
Ingredients:
2 oz. Casamigos Blanco Tequila
1 oz. Fresh Lime Juice
.5 oz. Sugarcane Syrup
2 Cucumber slices
1 Jalapeño Slice
Preparation: Combine all ingredients into tin shaker. Muddle fruit / herbs. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish.
Aqua Attendant Special Mezcalita
Created for Hilton Los Cabos Beach & Golf Resort
Ingredients:
1.5 oz. Mezcal San Andres
1 oz Natural syrup
3/4 oz. Watermelon liqueur
1/2oz lime juice
4 cubes of fresh watermelon
Preparation: Add to the blended 10oz ice, 1.5oz Mezcal, 3 / 4oz watermelon liqueur, 4 cubes of fresh watermelon, 1 / 2oz fresh lime juice and 1oz natural syrup. Is liquefied to the point of snow; Cut the surface of the watermelon and remove the heart from the watermelon and pour the contents of the blender into the watermelon.
Dama Dorada
Created for Riel
Ingredients:
1 ounce Amontillado Sherry
.5 ounce Mezcal
.5 ounce Blanco Tequila
.75 ounce lemon juice
.75 ounce star anise syrup
1 lemon wedge
1 lemon wheel
Tajin rim
Preparation: Combine all ingredients in a shaker tin. Add ice and shake vigorously for 20 seconds. Use lemon wedge to rim a collins glass. Strain into the collins glass and top with ice. Rim and garnish with a lemon wheel.
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