When serving tequila, bartenders are accustomed to calls for the storied liquor to be served with a wedge of lime, in a salt-rimmed shot glass or in a frozen Margarita. However, because of the influx of high-quality tequilas, those days should be ending at your bar, meaning your patrons can now be treated to the full range of one of the most versatile spirits on your back bar. From blanco to resposado to añejo and mezcals, the agave spirit options are endless; so don’t be afraid to spice up the already smooth yet complex flavors of the blue agave spirit with purées, homemade juices or syrups, which will certainly get your guests thirsty for more.
Created by Liquid Chef Junior Merino for 901 Tequila.
1 ¾ ounces 901 Silver Tequila
1 ounce kumquat marmalade (or orange marmalade)
½ ounce Combier Liqueur d’Orange
½ ounce fresh orange juice
¾ ounce fresh lime juice
Rim a rocks glass with salt. Pour all ingredients in a shaker, add ice, shake and pour into glass. Garnish with a lemon wheel.
BNGTM (Big Nose Goes to Mexico)
Created by the Tippling Bros. for Mercadito in Chicago.
1 ounce blanco tequila
1 ounce reposado tequila
½ ounce dark, full-bodied rum
1 ounce orgeat syrup
1 ounce guava purée or nectar
½ of large, fresh lime
2 dashes Angostura Bitters
¼ ounce 151 proof rum (for flaming)
Squeeze lime juice into a mixing glass or tin, retain the spent shell. Add all remaining ingredients except 151 proof rum. Add ice and shake voraciously for 10 seconds. Fill a pre-rimmed double Old Fashioned or Collins glass with cracked ice*. Strain the drink over the ice. Invert the spent lime shell (pulp side down) and place it on top, making sure that it sits fairly level. Carefully pour the 151 into the lime shell and light it, using a long wooden match.
*For cracked ice: Place a clean, lint-free cloth napkin or kitchen towel on a flat surface and place a cup of ice cubes in the middle. Gather the corners and bring them up to create a little “hobo bag.” Twist to secure the ice inside. With a muddler or rolling pin, whack the ice bag five or six times in several different spots.
Courtesy of Gerber Group.
1 tsp. light brown sugar
1 tsp. agave (or honey)
¾ ounce lime juice
3 dashes pumpkin spice seasoning
1 ½ ounces Herradura Silver Tequila
1 ¾ ounces apple cider
1 egg white
In a shaker, stir light brown sugar, agave, lime juice and pumpkin spice seasoning until dissolved. Add ice and tequila, apple cider and egg white. Shake vigorously, garnish with a dash of cinnamon and serve in a snifter glass.
Courtesy of McIlhenny Company/Tabasco Brand Products.
½ ounce lime juice
1 ¼ ounces gold tequila
¾ ounce Grand Marnier
½ to 1 tsp. of Tabasco Green Jalapeño Pepper Sauce
Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime, and pour lime juice, tequila, Grand Marnier and Tabasco Green Jalapeño Pepper Sauce into an ice-filled cocktail shaker or pitcher, and shake or stir vigorously. Then strain into ice-filled glass, and garnish with a slice of lime.
Mexican Hot Cocoa
Courtesy of Corralejo Reposado Tequila.
1 ounce Mexican chocolate or bittersweet chocolate
1 cup milk
2/3 Tbsp. sugar
Corralejo Reposado Tequila (to taste)
Break up the chocolate into smaller pieces using a sharp knife. In a small saucepan, combine the chopped chocolate, milk, sugar and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes. Remove from the heat and pour into mugs. Add tequila to taste and stir. Add a dollop of whipped cream and garnish with a cinnamon stick.
Breaking the Law
Courtesy of Illegal Mezcal.
1 ounce Illegal Mezcal Reposado
1 ounce Dimmi Italian cordial
¾ ounce lime juice
¾ ounce chipotle chili agave
2 dashes summit summer orange bitters
Muddle one cucumber slice. Shake and double strain in a Collins glass. Top with soda, and garnish with a grated orange zest.