Tequila fans rejoice—it’s National Tequila Day! There is literally no better reason to drink a nice agave cocktail today. Break out the cocktail shaker and learn a little bit about the complexities that agave spirits can yield and enjoy these new creations on this joyous day. With a variety of flavors represented, you’ll surely find something to love.
(Created for Boedega Negra, NYC)
- 1.5 oz Herradura Blanco
- .25 oz Habanero Syrup
- .5o z Agave Syrup
- .5 oz Lime Juice
Method: 4-5 Large chunks of Watermelon muddled. Shaken & served over large ice. Lime Wheel Garnish.
- 2 oz Astral Tequila
- 1 oz Fresh Lime Juice
- .75 oz Grenadine
- 3 Dashes Angostura Bitters
Method: Shake with ice, strain, and serve.
(Created for Whiskey Blue, Atlanta)
- 5 oz Casamigos Silver
- .75 oz Ancho Reyes
- .75 oz Lemon juice
- .25 oz Agave
Method: Combine all ingredients into shaker, shake and strain over large ice. No garnish.
- 2 oz Tequila Corralejo Reposado
- .25 oz laapsang watermelon syrup
- 2 dashes of Peychaud’s bitter
- 1 dash of aromatic bitters
Method: Stir, serve on the rocks with a lemon twist.
(Created by Stephen Halpin)
- 2 oz Patrón Extra Anejo*
- .5 oz Patrón Aged Orange Liquor*
- .25 oz Simple Syrup
- 1.5 teaspoons Orange Juice
- 1 teaspoon Lemon Juice
- 2 dashes Angostura Bitters
Method: Combine ingredients in a shaker tin with ice and shake until chilled. Strain and serve up into a chilled Nick & Nora or coupe glass with twist of lemon.
- 4 oz Angry Orchard Crisp Apple
- 1 oz Blanco Tequila
- 5 oz Grenadine
- 5 oz Lime Juice
- Dash of Angostura Bitters
Method: Combine all ingredients except for cider in a cocktail shaker and shake. Pour into rocks glass with ice and top with Angry Orchard Crisp Apple. Garnish with a lime wheel.
- 1.5 oz Suerte Reposado
- 2.5 oz pineapple juice
- 1 oz fresh lime juice plus wedges for serving
- .5 teaspoon agave nectar or more to taste
- 4 oz Mexican beer
Method: Salt the rim of your glass. Shake the tequila, pineapple juice, lime juice, agave nectar and ice in a cocktail shaker. Strain over ice and top of with beer. Serve with fresh lime wedges and pineapple.
Casa Ginger Mint Paloma
- 2 oz Casamigos Reposado
- 5 oz Grapefruit juice
- 1 oz Fresh lime juice
- .5 oz Sugarcane Syrup
- .5 oz Ginger syrup
- 8-10 Mint leaves
Method: Combine all ingredients into tin shaker. Muddle herbs. Add ice. Shake vigorously for 8-10 seconds. Fine strain into highball glass. Add fresh ice. Garnish with grapefruit wheel and mint sprig.
Milagro Tequila Del Campo
(Created by Jaime Salas, Milagro Ambassador)
- 1.5 Parts Milagro Silver (bacon fat washed)
- .5 Part Lime Juice
- .75 Part Celery Juice
- .5 Part Nopal (optional)
- 1 Part Pineapple Juice
- .5 Part Cilantro or Parsley
- Chicharron Salt Garnish
Method: With a half lime, rinse around the rim of a rocks glass and salt with Chicharron salt. Separately, combine all ingredients and shake well. Strain mix over fresh ice into the Chicharron salted rocks glass.