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Specialty Cocktails for National Tequila Day

Matt Domino
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Extra Fancy Peach Colored Glasses
Image used with permission by copyright holder
With July coming to an end, it’s crazy to think that the summer is almost half-over. But, with the recent rash of heat and summer storms all over the country, it’s easy to believe. This is the part of the summer where it seems like everyone is on vacation. If you happen to be one of the unlucky stiffs slogging through the season without a solid break in the action, we’ve got something for you to look forward to: Friday is National Tequila Day.

A lot of people are wary of tequila, but we here at The Manual love it, whether it is served straight up, on the rocks with a little salt and lime, or as part of a delicious cocktail. In fact, tequila cocktails are this particular writer’s favorite kind of cocktail.

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So, in order to celebrate National Tequila Day, we would like to present you with a list of specialty tequila cocktails from some of the country’s leading mixologists. We have recipes from Miami, New York and Los Angeles that you can try your hand at making in the comfort of your very own him. Or, if you live in one of those three cities, you can get your ass over to some of these very fine establishments and enjoy National Tequila Day with a next level drink (or two).

New York City

EXTRA FANCY

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Drink: “Peach Colored Glasses” by Meaghan Montagano

Ingredients:

  • 5 oz. DeLeòn Platinum Tequila
  • 1 oz. Grand Marnier Raspberry Peach
  • .75 oz. spiced honey syrup
  • .5 oz. lemon juice
  • .5 oz. peach puree
  • Sparkling brut rose

Shake DeLeòn Tequila, Grand Marnier, syrup, lemon and peach puree over ice and top with a splash of sparkling brut rose.

PALM COURT AT THE PLAZA HOTEL

Drink: “Lost Horizon” by James Menite

Ingredients:

  • 2 oz. DeLeòn Platinum Tequila
  • 1 oz. Perfect Puree papaya puree
  • 1 whole egg
  • .5 oz. simple syrup
  • 2 dashes Regan’s Orange Bitters
  • Freshly grated nutmeg
  • 5 dried cranberries and orange peel

In a Koriko shaker, shake 1 whole egg for 1 minute vigorously to emulsify. Add ice and all other ingredients, incorporate with a second shake, then double strain ingredients into a chilled Coupe. Add 5 dried cranberries and orange peel for garnish with freshly grated nutmeg. Enjoy deliciousness.

The Plaza James Menite
Image used with permission by copyright holder

Los Angeles

SASSAFRAS SALOON

Drink: “La Cafina” by Karen Grill

Ingredients:

  • 5 oz. DeLeòn Platinum Tequila
  • .5 oz. La Nina Primario
  • .75 oz. pineapple chili shrib
  • .5 oz. line juice
  • Shaved cinnamon

Add all ingredients but cinnamon to shaker tin and shake vigorously over ice. Strain over fresh ice into a rocks glass. Shave cinnamon over top and garnish with pineapple wedge and jalapeno slice.

BARTONI’S

Drink: “Summer of Love” by Aidan Demarest

Ingredients:

  • 1 oz. DeLeòn Platinum Tequila
  • .25 oz. Smith and Cross Rum
  • .75 oz. Sherry
  • .5 oz. Velvet Falernum
  • .75 oz. lime juice
  • .5 oz. passion fruit syrup

Shake all ingredients and pour into a frosted mug over crushed ice. Garnish with a sprig of mint.

Toca Madera Agave Por Vida
Image used with permission by copyright holder

TOCA MADERA

Drink: “Agave Por Vida” by Juan Martinez

Ingredients:

  • 2 oz. DeLeòn Platinum Tequila
  • Fresh Watermelon
  • .5 oz. watermelon mint shrub
  • .5 oz. sweetened ginger juice
  • 1 oz. lime juice
  • Tamarind Candy

Build cocktail in tin, throw two pieces of watermelon into tin and muddle. Add lime juice, ginger juice, watermelon- mint shrub and DeLeòn Platinum. Shake and pour into Cantarito (clay cup). Top off with more fresh ice and garnish with mint sprig and tamarind candy.

Miami

REGENT COCKTAIL CLUB

Drink: “Cobbleone” by Richie Petronzi

Ingredients:

  • 2 oz. DeLeòn Platinum Tequila
  • 1 oz. lemon juice
  • 1 oz. agave syrup
  • .5 oz Amontillado Sherry
  • .5 oz. Pedro Ximenez Sherry

Add all ingredients to a cocktail shaker except for the Pedro Ximenez Sherry. Shake well and pour into a double old fashioned glass. Top with crushed ice and float Pedro Ximenez Sherry on top. Garnish with blackberries and raspberries.

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Matt Domino
Matt Domino
Former Digital Trends Contributor
Matt Domino is a writer living in Brooklyn. His fiction has appeared in Slice and The Montreal Review, while his non-fiction…
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