Cocktail Book The
Recipes that you’ll love, made with your all time favorite tequila.
Our Cocktails
El Tequileño Añejo Gran Reserva
El Tequileño Reposado
El Tequileño Blanco
El Tequileño Añejo Gran Reserva
El Tequileño Platinum El Tequileño Cristalino
Tequileño Platinum
El Tequileño Cristalino
El Tequileño Reposado
Reposado
El Tequileño Platinum
El Tequileño Platinum
El Tequileño Reposado Gran Reserva
El Tequileño Blanco
El Tequileño Reposado
El Tequileño Reposado
El Tequileño Platinum
El Tequileño Reposado
El Tequileño Reposado Gran Reserva
El Tequileño Reposado Gran Reserva
El Tequileño Platinum
El Tequileño Reposado
El Tequileño Reposado Gran Reserva
El Tequileño Platinum
El Tequileño Reposado Gran Reserva
El Tequileño Cristalino El Tequileño Platinum
Tequileño Platinum
El Tequileño Reposado
Tequileño Platinum
Tequileño Platinum
El Tequileño Platinum
SUNRISE TEQUILEÑO SWITZEL El Tequileño Platinum El Tequileño Reposado Gran Reserva
El Tequileño Reposado
Tequileño
TOREADOR
El Tequileño Reposado Gran Reserva
Tequileño
Amiga date Cuenta
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz of Mezcal.
• 0.5oz vanilla & hibiscus syrup.
• 0.5oz of Aquafaba.
• 0.5oz freshly squeezed lime juice.
• Garnish with Himalayan salt.
• Garnish with sesame seed oil.
METHOD: Rocks GLASS:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Strain into a salt
rimmed rocks glass over cubed ice. Garnish with a hibiscus flower and 3 drops of sesame oil.
Light, fruity with a touch of smoke. A delicious & moreish variation of a Margarita.
Apple to my Eye
EL TEQUILEÑO AÑEJO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Añejo.
• 2oz Amontillado Sherry.
• 1oz unfiltered apple juice.
METHOD: Coupe GLASS:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold.
Fine strain into a Cocktail Coupe.
A complex blend of dried fruits, toasty oak and sweet spice blanced with nice acidity and sweetness from the apple juice. A delicious journey all round!
APPLE TO MY EYE // EL TEQUILEÑO
Batanga
EL TEQUILEÑO BLANCO
INGREDIENTS:
• 2oz El Tequileño Blanco.
• 1 whole freshly squeezed lime.
• Mexican Cola.
• Coarse Salt.
METHOD: Highball GLASS:
Build over cubed ice in a salt rimmed highball glass. Top with Mexican Cola and stir with a knife. Garnish with a lime wedge.
Created by the late Don Javier Delgado, founder of La Capilla Cantina in the town of Tequila. This is a favorite around the region and has always been made with El Tequileño Blanco.
LA BATANGA // EL TEQUILEÑO
Bloody María
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 4 dashes maggi.
• 6oz Sangrita mix (tomato juice, fresh orange, fresh pomegranate, pepper, cholula hot sauce).
METHOD: Highball GLASS:
Build over ice in a salt rimmed highball glass. Top with tomato juice. Garnish with olives, pickles, celery stalk and cucumber.
A Mexican twist on the classic Bloody Mary.
Cacao Kiss
INGREDIENTS:
• 2oz Tequileño Platinum.
• 0.5oz cacao liqueur.
Coupe GLASS: EL TEQUILEÑO PLATINUM
• bar spoon of Agave Syrup.
• 1 part espresso coffee.
• A pinch of salt.
METHOD:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold.Fine strain into a Cocktail Coupette. Garnish with Coffee grains.
A delectable twist on the famous Espresso martini.
Cantarito
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 1.5oz freshly squeezed orange juice.
• 1.5oz grapefruit juice.
• 0.5oz freshly squeezed lime juice.
• Pinch of coarse sea salt.
• Top with grapefruit soda (Squirt).
METHOD: Cantarito GLASS:
Build all in Cantarito glass over cubed ice. Garnish with pink grapefruit slices.
A traditional drink served around the Tequila valley region. A refreshing combination of fresh fruits & soda.
Chocolate Negroni
EL TEQUILEÑO AÑEJO GRAN RESERVA
INGREDIENTS:
• 1oz Añejo Gran Reserva.
• 1oz Italian bitter liqueur.
• 1oz Sweet Vermouth.
• 3 dashes chocolate bitters.
Rocks GLASS:
METHOD:
Add all ingredients to a mixing glass filled with cubed ice. Stir until ice cold. Strain into a rock glass over ice Garnish orange twist and shaved dark chocolate.
Coco-drillo
EL TEQUILEÑO CRISTALINO
INGREDIENTS:
• 2oz El Tequileño Cristalino.
• 1oz freshly squeezed lime juice.
• Top with fresh coconut water.
Highball GLASS:
METHOD:
Build in a highball glass over cubed ice and stir. Garnish with fresh mint and shredded coconut.
Tall & refreshing, perfect for a summers day!
Coconut and Pineapple Spritz
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz Tequileño Platinum.
• 4oz coconut water.
• Top with pineapple kombucha.
Wine Glass GLASS:
METHOD:
Build in a glass over cubed ice.
Garnish with pineapple wedges.
Corn Margarita
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz freshly squeezed lime juice.
• 0.5oz agave syrup.
• 1oz Nixta corn liqueur.
GLASS:
Coupe
METHOD:
Add all ingredients to a cocktail shaker over cubed ice. Shake until ice cold. Fine strain into a cocktail coupe. Garnish with a flame charred baby corn.
A twist on one of the worlds top cocktails, the Margarita.
Cucaracha
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 0.5oz Agavero.
• 1 whole passion fruit (flesh from inside).
• 0.5oz fresh lime juice.
• 2 teaspoons vanilla sugar.
• 1oz unfiltered apple juice.
METHOD: Highball GLASS:
Add all ingredients to a highball glass half filled with crushed ice. Mix well with a bar spoon. Fill to the top with crushed ice and mix again. Garnish with a green apple fan.
From the cocktail book Margarita Rocks by Dre Masso & Henry Besant. This drink was created by legendary London bar owner Douglas Ankrah.
CUCARACHA // EL TEQUILEÑO
El Vampirito
INGREDIENTS:
• 2oz El Tequileño Blanco.
• 1oz orange juice.
• 2oz tomato juice.
• 1oz lime juice.
METHOD: Rocks GLASS: EL TEQUILEÑO BLANCO
• Tabasco Sauce (drops).
• Salt.
Build in a highball glass over cubed ice.
Stir to mix well. Garnish with Jalapeño pepper.
The Cantarito meets the Vampiro - two famous cocktails from the region of Jalisco combine in this spicy & citrus concoction.
Frozen MargaritaMango
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1oz fresh lime juice.
• 0.5oz agave syrup.
• Half a mango.
Rocks GLASS:
METHOD:
Rim a short glass with lime juice and chili powder.
Add your frozen mango, tequila, agave syrup, and lime juice to a high power-blender and blend until smooth.
If the mixture looks too thin, simply blend in some ice cubes. Pour the mango margarita into the glass, garnish with fresh mint and mango slices.
Fuego Manzana
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 0.5in sliced red chili pepper.
• 1 bar spoon sugar syrup.
• 1oz unfiltered apple juice.
• 1oz fresh lime juice.
• 0.5oz green apple liqueur.
METHOD: Coupe GLASS:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Fine strain into a cocktail coupe. Garnish with small red chili.
A crisp and fiery twist to the classic Margarita. Created by London industry legend, Danny Smith.
Hibiscus Margarita
EL
TEQUILEÑO
PLATINUM
INGREDIENTS:
• 1.5oz El Tequileño Platinum.
• 2oz sweetened hibiscus juice.
• 0.5oz freshly squeezed lime juice.
• 0.5oz agave syrup.
Rocks GLASS:
METHOD:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold.
Strain into a rocks glass over cubed ice.
Garnish with Hibiscus flower.
A floral twist on the Margarita using common Mexican ingredient Flor de Jamaica.
Holly Berry
EL TEQUILEÑO PLATINUM
• 2oz of El Tequileño Platinum.
• 1oz of Winter Berry and Eucalyptus Syrup.
• 1oz of freshly squeezed lemon juice.
• 1 part of freshly squeezed orange juice.
• 3/4oz Aquafaba.
• Top with soda.
Highball GLASS:
INGREDIENTS: METHOD:
Add all ingredients to a cocktail shaker with cubed ice and shake until ice cold. Strain into a highball glass over cubed ice and top with soda. Garnish with mint and winter berries.
HOLLY BERRY // EL TEQUILEÑO
Honey Highball
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 2oz orange juice.
• 1oz freshly squeezed lime juice.
• 0.5oz honey.
• Top with soda.
• Garnish with an orange slice.
Highball GLASS:
METHOD:
Build ingredients in a highball glass over cubed ice and stir to mix. Top with soda.
Garnish with an orange wedge.
Tall, fruity and refreshing.
Jaliscan Derby
EL
TEQUILEÑO
AÑEJO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Añejo.
•1oz freshly squeezed pink grapefruit juice.
• 1/4oz Maple Syrup.
Coupe GLASS:
METHOD:
Add all ingredients to a cocktail shaker with ice.
Shake until ice cold. Double strain into a cocktail coup. Garnish with orange twist.
A tequila twist on the classic Brown Derby.
Jasmine and Elderflower
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz freshly squeezed lime juice.
• 1oz elderflower liqueur.
• Top with chilled silver tip jasmine tea.
METHOD: Highball GLASS:
Build all ingredients in a highball glass over cubed ice and top with chilled silver tip Jasmine Tea. Garnish with some Jasmine flowers and enjoy!
Light & floral- perfect for a summer day.
Last Disco
EL TEQUILEÑO CRISTALINO
INGREDIENTS:
• 1oz El Tequileño Cristalino.
• 0.5oz elderflower liqueur.
• 1.5oz fresh tangerine juice.
• Top with Prosecco.
• A dash of edible gold glitter.
METHOD: Coupe GLASS:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Strain into a chilled cocktail coupette. Top with Prosecco and garnish with an orange twist.
Put a bit of sparkle in your Margarita! A fun and bubbly twist on the classic Margarita.
Lavender & Lemon Fizz
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 1oz freshly squeezed lemon Juice.
• 0.5oz lavender syrup.
• 0.5oz agave syrup.
• Top with sparkling water.
Highball GLASS:
METHOD:
Build in a highball glass over cubed ice.
Top with sparkling water and garnish with a lemon slice.
A long and floral cocktail, perfect to quench your thirst!
Mango Margarita
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz mango liqueur.
• 1oz freshly squeezed lime juice.
• 1oz mango puree.
METHOD: Rocks GLASS:
Add all ingredients to a shaker over cubed ice. Shake until ice cold. Strain into a rocks glass over cubed ice. Garnish with lime wedge & Mango slice.
A twist on the classic tequila cocktail inspired by the 150 year old mango trees that surround the distillery.
Manhattan
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2.5oz El Tequileño Reposado Gran Reserva.
• 1oz Sweet Vermouth.
• 2 dashes Angostura bitters.
Coupe GLASS:
METHOD:
Add all ingredients to a mixing glass over cubed ice. Stir until ice cold. Strain into a cocktail coupe.
Garnish with a maraschino cherry.
A Mexican twist on the classic Manhattan.
Mexican Grasshopper
EL TEQUILEÑO BLANCO
INGREDIENTS:
• 3/4oz of El Tequileño Blanco.
• 3/4oz green Crème de Menthe.
• 3/4oz white Crème de Cacao.
• 1oz heavy cream.
• Garnish with freshly grated nutmeg and a grasshopper.
METHOD: Coupe GLASS:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Fine strain into a cocktail Coupette. Garnish with freshly grated nutmeg.
A Mexican twist to the New Orleans classic cocktail created in 1919.
Mexican Mule
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 0.5oz freshly squeezed lime juice.
• 2 dashes Angostura bitters.
• Top with ginger beer.
GLASS:
Highball
METHOD:
Build in a highball glass over cubed ice. Top with Ginger Beer and stir. Garnish with a lime wedge.
A Mexican twist on the classic Moscow Mule.
Naughty or Nice
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz apple cinnamon syrup.
• 1oz of lemon juice.
• 0.5oz red wine float.
Coupe GLASS:
METHOD:
Add tequila, Lemon juice & cinnamon syrup to a
cocktail shaker with ice. Shake until the ice cold.
Fine strain into cocktail coupette and add a red wine float using a bar spoon.
Rich and spicy Margarita with a festive feel!
Old Fashioned
EL TEQUILEÑO REPOSADO GRAN
RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1 bar spoon agave syrup.
• 2 drops Peychauds bitters.
Rocks GLASS:
METHOD:
Combine ingredients and add in parts to old fashioned glass with frozen ice. Stir gently.
Continue to add part ingredients and part fresh frozen ice and continue the process until all ingredients added and drink ice cold.
A Mexican twist on the classic Old Fashioned.
Old Passioned Fashioned
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 0.5oz passion fruit syrup.
• 3 dashes of orange bitters.
• Orange twist.
Rocks GLASS:
METHOD:
Build over a large cubed ice in rocks glass, stir gently until ice cold, garnish with orange peel.
A tropical twist to the classic Old Fashioned.
Paloma
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 0.5oz freshly squeezed lime juice.
• Top with grapefruit soda.
Highball GLASS:
METHOD:
Build in a highball glass over cubed ice.
Top with Grapefruit Soda and stir.
Garnish with a pink grapefruit slice.
A classic tequila cocktail which is a regular in every Mexican household.
PALOMA // EL TEQUILEÑO
Pan de Muerto
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 0.5oz fresh lime juice.
• 1/4oz agave syrup.
• 1 bar spoon of orange liqueur.
• 2 orange wedges.
• 1 splash of Pernod.
GLASS:
METHOD: Coupette
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Fine strain into cocktail Coupette.
Dia de Los Muertos themed Margarita taking inspiration from the traditional sweet bread shared throughout the celebration.
Passion Fruit Mojito
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2oz El Tequileño Reposado.
• 1oz freshly squeezed lime juice.
• 0.5oz passion fruit syrup.
• 2 whole passion fruits.
• 8 mint leaves.
METHOD: Highball GLASS:
Scoop out the flesh from 2 passion fruits into a highball glass, add all other ingredients. Fill the glass half way with crushed ice. Muddle all ingredients in the glass with a bar spoon and then top with more crushed ice. Garnish with Mint Sprigs.
Tropical tequila twist on the classic Mojito.
Peppered Orange Margarita
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1oz fresh lime juice.
• 0.5oz agave syrup.
• 1oz orange liqueur.
• 1 pinch of black pepper.
• 2 orange wedges.
METHOD: Coupe GLASS:
Add orange wedges and pepper to a cocktail shaker and muddle together. Add all other ingredients and cubed ice.
Shake and fine strain into the cocktail coupette. Garnish with flamed orange twist. Rim a small section of a Cocktail
Coupette with coarse black pepper.
Fresh & zesty twist on the classic margarita with fragrant black pepper spice on the finish.
Pineapple Paloma
Highball GLASS: EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 2.5oz of El Tequileño Reposado.
• 2oz of pineapple juice.
• 1oz freshly squeezed lime juice.
• 1 pinch of salt.
• 3oz sparkling pink grapefruit juice.
METHOD:
Add the tequila, pineapple juice, lime juice and sea salt to an ice-filled highball glass. Top the glass off with sparkling pink grapefruit mixer, give it a stir and garnish with a slice of pineapple.
A pineapple twist of the classic Paloma.
PINEAPPLE PALOMA
// EL TEQUILEÑO
Pineapple & Sage Margarita
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 1.5oz El Tequileño Reposado Gran Reserva.
• 0.5oz fresh lime juice.
• 1 bar spoon agave syrup.
• 0.5oz pineapple juice.
• 4 chunks fresh pineapple.
• 3 fresh sage leaves.
METHOD: Coupe GLASS:
Add all ingredients to a shaker over cubed ice.
Shake until ice cold. Fine strain into a cocktail coupe. Garnish with a sage leaf.
Another twist on the classic margarita. Fresh & vibrant sage balancing the delicious sweet from the pineapple!
Pom Pom Punch
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1oz guava syrup.
• 1oz walnut syrup.
• 1oz cinnamon syrup.
• 4oz hibiscus water.
Rocks GLASS:
METHOD:
Build all ingredients in a rocks glass over ice.
Stir to mix and garnish with a hibiscus flower.
Sweet spiced festive themed libation.
Pretty in Pink
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz Platinum.
• 0.5oz fresh lime juice.
• 2oz pink lemonade.
• 1 bar spoon agave syrup.
• 3/4oz Triple Sec.
• Top with soda.
Highball GLASS:
METHOD:
Add all ingredients except soda to a shaker over cubed ice. Shake until ice cold. Strain into a highball glass over cubed ice and top with soda. Garnish with raspberries, edible flowers and a cucumber slice.
Pumpkin Spiced Margarita
EL
TEQUILEÑO
REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
•1oz orange liqueur.
• 1oz lime juice.
• 2oz of spiced pumpkin puree.
Rocks GLASS:
METHOD:
Add all ingredients to a cocktail shaker with cubed ice. Shake until Ice cold.
Strain into rocks glass over cubed ice
Delicious and moreish fall themed Margarita.
Ranch Water
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz Tequileño Platinum.
• 0.5oz freshly squeezed lime juice.
• Top with Topo Chico.
• Garnish with one lime wedge.
Highball GLASS:
METHOD:
Build over ice in a highball glass. Top with sparkling water and stir gently.
A Texas favourite! Long and refreshing!
Red Raspberry
EL TEQUILEÑO REPOSADO GRAN
RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1oz freshly squeezed lime juice.
• 0.5oz raspberry liqueur.
• 0.5oz agave syrup.
• 2oz cranberry juice.
• 6 raspberries.
METHOD: Highball GLASS:
Add all ingredients to a cocktail shaker over cubed ice. Shake until ice cold. Strain into a highball glass over cubed ice. Garnish with fresh raspberries and edible flowers.
Also known as the Estes cocktail, created by Henry Besant & Dre Masso in honor of Tomas Estes the official ambassador for tequila in Europe.
Rosita
EL
TEQUILEÑO CRISTALINO
INGREDIENTS:
• 3oz El Tequileño Cristalino.
• 1oz strawberry syrup.
• Lemon Juice.
• 3oz of rhubarb liqueur.
• Egg White.
Wine Glass GLASS:
METHOD:
Add all ingredients into a cocktail shaker with cubed ice. Shake until ice cold. Fine strain into a coupette glass. Garnish with an edible flower.
A summer twist on the tequila sour.
ROSITA // EL TEQUILEÑO
Rosso Spritz
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 2oz of Sweet Vermouth.
• Top with tonic water.
Wine GLASS:
METHOD:
Build in a wine glass over cubed ice and stir well. Garnish with orange slices.
A twist on the length and refreshing Italian Spritz cocktails.
ROSSO SPRITZ
Ruby Red & Rhubarb
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz freshly squeezed lime juice.
• 0.5oz rhubarb syrup.
• 2oz freshly squeezed ruby red grapefruit juice.
Rocks GLASS:
METHOD:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Strain into a rocks glass over cubed ice. Garnish with a slice of ruby red grapefruit.
A mouth watering and refreshing twist on the classic Margarita.
RUBY RED AND RHUBARB // EL TEQUILEÑO
Spiced Cucumber & Mint Margarita
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1 inch of chopped cucumber.
• 1oz cucumber infused agave syrup.
• 0.5 oz freshly squeezed lime juice.
• 1 inch fresh green chili.
• 1 sprig of fresh mint.
METHOD: Highball GLASS:
Add all ingredients into a cocktail shaker with cubed ice. Shake until ice cold and strain into a highball glass filled with cubed ice. Garnish with a fresh mint sprig and cucumber slices.
Spicy Margarita
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz freshly squeezed lime juice.
• 0.5oz agave syrup.
• Half a jalapeño.
Rocks GLASS:
METHOD:
Add all ingredient to a cocktail shaker with cubed ice. Shake until ice cold.
Strain into rocks glass filled with ice.
Garnish with lime slices.
A spicy twist on one of the worlds top cocktails, the Margarita.
Spicy Mango Margarita
EL TEQUILEÑO REPOSADO
INGREDIENTS:
• 1.5oz El Tequileño Reposado.
• 0.5oz orange liqueur.
• 3oz mango nectar.
• 1oz freshly squeezed lime juice.
• 1oz jalapeño infused sugar syrup.
Rocks GLASS:
METHOD:
Add all ingredient to a cocktail shaker with cubed ice. Shake until ice cold.
Strain into rocks glass filled with ice.
Garnish with mango slices.
Tamarind Margarita
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 1.5oz El Tequileño Platinum.
• 0.5oz orange liqueur.
• 1oz tamarind nectar.
• 0.5oz simple syrup.
Highball GLASS:
METHOD:
All all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Strain into a rocks glass over cubed ice. Garnish with lime wheel and tamarind salt rim.
Mouthwatering & tart twist on the Margarita
Terremoto
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2.5oz of El Tequileño Platinum.
• 0.5oz of mezcal.
• 1oz passion fruit syrup.
• 1oz freshly squeezed lime juice.
• 1oz freshly squeezed grapefruit juice.
• 0.5oz Peychaud’s bitters.
• 3/4 Aquafaba.
Rocks GLASS:
METHOD:
Add all ingredients to a cocktail shaker with cubed ice. Shake until ice cold. Strain into a rocks glass over cubed ice. Garnish with an orange twist and twist of black pepper.
Tequila Sunrise
EL
TEQUILEÑO
REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1oz grenadine syrup.
• Top with freshly squeezed orange juice.
METHOD: Highball GLASS:
Build over ice in a highball glass. Top with freshly squeezed orange juice a. Garnish with an orange slice.
A classic in the tequila world originally created in the 1930s and twisted to its current recipe in the 1970s. Loved by bands such as the Rolling Stones and the Eagles.
Tequileño Swizzle
EL
TEQUILEÑO REPOSADO
INGREDIENTS:
• 3oz of El Tequileño Reposado.
• 1oz squeezed lime juice.
• 2 slices of lime.
• 1.5oz agave syrup.
• 3/4oz fresh mint leaves.
• 1/4oz angostura aromatic.
METHOD: Highball GLASS:
In highball glass combine tequila, lime, agave syrup and mint leaves. Add crushed ice and stir with a swizzle stick or a bar spoon. Top with crushed ice. Garnish with angostura bitters and fresh mint sprigs. Serve with a straw.
Twist on the classic Swizzle cocktail. Long and refreshing.
Tommy’s Margarita
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1oz freshly squeezed lime juice.
• 0.5oz agave syrup.
METHOD: Rocks GLASS:
Add all ingredients to a shaker over cubed ice. Shake until ice cold. Strain into a rocks glass over cubed ice. Garnish with lime.
Created by industry legend, official ambassador of tequila for North America and owner of Tommy’s Mexican restaurant-Julio Bermejo.
Toreador
EL TEQUILEÑO REPOSADO GRAN RESERVA
INGREDIENTS:
• 2oz El Tequileño Reposado Gran Reserva.
• 1oz freshly squeezed lime juice.
• 1oz apricot liqueur.
METHOD: Coupe GLASS:
Add all ingredients to a shaker over cubed ice. Shake until ice cold. Fine strain into a cocktail coupe.
A classic tequila cocktail recipe found in the 1937 Café Royal cocktail book.
Watermelon Cooler
EL TEQUILEÑO PLATINUM
INGREDIENTS:
• 2oz El Tequileño Platinum.
• 1 cup of diced watermelon.
• 0.5oz simple syrup.
• 0.5oz fresh lime juice.
• 2oz coconut water.
Highball GLASS:
METHOD:
Add watermelon into a glass and middle gently. Add the rest of the ingredients.
Fill glass with ice and stir well. Garnish with mint leaves and grated coconut.
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