IN THE MIX WITH MIJENTA CO-FOUNDER
HOLIDAY BLIZZARD BY MIJENTA CO-FOUNDER JUAN CORONADO
INGREDIENTS .5 oz Mijenta Tequila Blanco .25 oz Creme de Cacao White 1 oz Roasted Coconut Cream .25 oz Cinnamon Syrup 2 bar Spoons Soursop Pulp 2-3 dashes Chocolate Bitters
METHOD Shake with ice and serve into a highball glass with Hoja Santa and crushed ice. Roasted Coconut Cream: Roast coconut flakes in a pan. Add coconut milk, adjusting the flavor to your taste.
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PINK POLKA DOTS BY MIJENTA CO-FOUNDER JUAN CORONADO
INGREDIENTS 1.5 oz Mijenta Reposado Tequila .75 oz Cranberry Syrup .75 oz Lemon Juice .25 oz Maraschino Liqueur
METHOD Shake all ingredients vigorously with plenty of ice, strain into a Nick and Nora glass. Garnish with: Pink peppercorn.
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JALISCO PUNCH BY MIJENTA CO-FOUNDER JUAN CORONADO
INGREDIENTS 2 oz Mijenta Tequila Reposado .5 oz Demerara Syrup 1.5 oz Apple Cider .5 oz Lemon Juice .75 oz Hot Chamomile Tea
METHOD Heat up the chamomile tea then batch all ingredients together and serve into a coffee mug. Garnish with: Lemon wheel, apple slice and nutmeg. Demerara Syrup: In saucepan over medium heat, combine equal parts demerara sugar and water. Stir until dissolves and remove from heat.
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IN THE MIX WITH
WINTER FIZZ BY ELISA LOPEZ
INGREDIENTS 2 oz. Mijenta Tequila Blanco .75 oz. Chocolate Mint Syrup .5 Heavy Cream .5 oz. Lemon Juice .5 oz. Lime Juice 1 Egg White Club Soda
METHOD Add Mijenta tequila, chocolate mint syrup, heavy cream, lemon & lime juices and egg white into a shaker and dry-shake (without ice) vigorously for about 10 seconds. Add a little ice and shake for at least 15 seconds, until well-chilled, double strain into a Collins glass. Pour a little bit of club soda back and forth to top the drink. Garnish with: Gold edible dust and chocolate coin.
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WELCOME SANTA BY ELISA LOPEZ
INGREDIENTS 1.5 oz. Mijenta Tequila Blanco 1 oz. Coconut Milk .75 oz. Lime Juice .5 oz. Coconut Syrup 10 Leaves of Mint 2 Raspberries
METHOD Shake all ingredients vigorously with plenty ice and double strain into a tall glass filled with ice. Garnish with: Mint sprig with raspberries .
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BEST WISHES BY ELISA LOPEZ
INGREDIENTS 1 oz. Mijenta Tequila Reposado .5 oz. Banana Liquor .25 oz. Agave Canela Syrup 2 Dashes Orange Bitters
METHOD Stir all ingredients in a mixing glass filled with ice and strain into an old-fashioned glass. Garnish with: Dried banana slice and orange peel oils.
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MEXICAN ROMPOPE BY ELISA LOPEZ
INGREDIENTS 1 oz. Mijenta Tequila Reposado 1 oz. Milk (Almond, Soy or Whole) .75 oz. Nixta Corn Liquor .25 Simple Syrup 1 Egg Yolk Pinch of Salt
METHOD Shake vigorously all ingredients with little ice and double strain into a cordial glass. Garnish with: Star anise and nutmeg dust on top.
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MIDNIGHT KISS BY MIJENTA CO-FOUNDER JUAN CORONADO
INGREDIENTS 1.5 oz Mijenta Tequila Blanco .25 oz Allspice Dram .25 oz Maraschino Liqueur .5 oz Dubonnet, French Wine Aperitif .5 oz Vermouth
METHOD Stir all ingredients with plenty of ice, serve into a martini glass. Garnish with: Lemon peel oils and a maraschino cherry.
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NEW BEGINNINGS BY MIJENTA CO-FOUNDER JUAN CORONADO
INGREDIENTS 1.25 oz Mijenta Tequila Blanco Infused With Lemon Verbena .75 oz Truffle Honey Syrup .75 oz Lemon Juice .5 oz Pear Brandy Top With Fiol Prosecco
METHOD Shake all ingredients vigorously and strain into a flute. Top with FIOL Prosecco and garnish with a pear. Mijenta Infusion: Pour desired amount of Mijenta Tequila Blanco into mason jar, closed bottle/container, or plastic zip bag. Combine lemon verbena leaves inside and let soak for 20 minutes. Truffle honey syrup: In saucepan over medium heat, combine equal parts truffle honey and water. Stir until dissolved and let cool before use.
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