While you have your tequila out for Ranch Water day, there are plenty of other spring cocktails that you can make with this spirit as well. These recipes from Bex Wyant use Tequila Zarpado and are a great fit for this time of year and include fresh and juicy ingredients like fresh pineapple juice, strawberry syrup, and mango syrup.
You can of course use syrups from the store, but if you have access to fresh fruits and want to make your own syrups, it’s dead easy to do at home. My favorite method is to chop fruit into pieces, put it into a bowl, and cover it with white sugar. Leave it for 30 minutes and the sugar will pull the juices out of the fruit, creating a rich, fresh-tasting syrup that’s perfect for cocktails.
Welcome Home
Ingredients:
- 1.75 oz Zarpado Blanco Tequila
- 0.5 oz Ancho Reyes Verde Chile Liqueur
- 0.5 oz Fresh Pineapple Juice
- 0.5 oz Fresh Lime Juice
- 0.25 oz Blackberry Syrup
- 4-5 drops Bittermens Hellfire Habanero Shrub
Escape Artist
Ingredients:
- 2 oz Blanco
- 0.5 oz Fresh Lemon Juice
- 0.5 oz Strawberry Syrup
- 1 dash Scrappy’s Firewater Tincture
- 3-4 Mint Leaves
- 2 oz Ginger Beer
Method:
Muddle mint and strawberry syrup. Combine remaining ingredients into a cocktail shaker (excluding ginger beer). Add ice and shake to chill. Double-strain into a double-rocks glass over fresh ice. Top with ginger beer. Garnish with strawberry, lemon, and mint sprig.
Mango Marg-A-Go-Go
Ingredients:
- 2 oz Zarpado Blanco Tequila
- 1 oz Fresh Lime Juice
- 0.5 oz Mango Syrup
- Add 2 Dashes of Scrappy’s Firewater Tincture if you want to add some heat
Method:
Use a lime wedge and black sea salt to add a half or full salted rim to your rocks glass, then put it aside. Combine all ingredients into a cocktail shaker. Add ice and shake vigorously to chill. Strain into your salted-rimmed rocks glass over fresh ice. Garnish with a lime wheel.
