With the weather warming up, here are 8 agave-based cocktails for your mixology-minded customers or staff who want a drink that can cool down while also spicing up the occasion.
Fennel 75
¾ oz. Tequila Don Julio Blanco
¾ oz. Fennel liqueur
¼ oz. Lime juice
¼ oz. Raw honey syrup
Dash orange bitters
Sparkling wine
Combine tequila, fennel liqueur, lime juice, raw honey syrup and orange bitters in a cocktail shaker with ice. Shake well and fine strain contents into a flute over ice. Top with sparkling wine. Garnish with fennel frond.
Matt Grippo of Blackbird in San Francisco created this recipe.
Smoke and Fire Margarita
Smoke and Fire Margarita
¾ part Ancho Reyes chile liqueur
¾ part Montelobos mezcal
¾ part Milagro silver tequila
1 part Fresh lime juice
½ part Agave nectar
Combine all ingredients in a cocktail shaker. Add ice, shake and double strain over fresh ice into the glass. Garnish with lime wedge.
The mixologists at Montelobos mezcal created this recipe.
But First, Coffee
1 oz. Stumptown cold-brew coffee
1 oz. Caffe Lolita
2 oz. Vanilla-infused El Jimador tequila
Combine ingredients in tin and hard shake. Strain into coupe and grate fresh cinnamon over half off the glass.
Juan Martinez, head bartender of Toca Madera in West Hollywood, CA, created this recipe.
Roasted Bell
2 oz. Casamigos reposado tequila
1 oz. Fresh lemon juice
½ oz. Simple syrup
2 slices Roasted red bell pepper
2 dashes Firewater bitters
8-10 Cilantro leaves
Muddle cilantro and pepper in tin shaker. Add all other ingredients and ice. Shake vigorously for 8 to 10 seconds. Fine strain into rocks glass with fresh ice.
The mixologists at Casamigos tequila created this recipe.
La Puebla Margarita
1 ½ oz. Tequila Don Julio Reposado
1 oz. Fresh grapefruit juice
¼ oz. Fresh lime juice
¾ oz. Raspberry agave syrup*
Vanilla-infused Maldon sea salt**
Top with soda water
Grapefruit peel for garnish
Combine tequila, grapefruit juice, lime juice and raspberry agave syrup into a cocktail shaker with ice and shake well. Strain contents into a rocks glass over ice and top with soda water. Garnish with a pinch of vanilla-infused Maldon sea salt and a grapefruit peel.
*For Raspberry agave syrup
Combine 16 oz. filtered water, 16 oz. agave and 16 oz. fresh organic raspberries in a pot and heat on low until desired flavor is reached (about 30 minutes). Strain through a fine strainer and allow to cool.
**For Vanilla-infused Maldon sea salt
Mix 2 vanilla beans with 8 ½ oz. of Maldon sea salt in an airtight container and let sit in a cool dry place for a minimum of three days.
Mixologist Jason Bran created this recipe.
Smokey Eyes
(Pictured atop)
2 oz. Mezcal
1 oz. Grapefruit juice
¾ oz. Campari
¼ oz. Cynar
Dash of Bittermens Xocoloti Mole bitters
Shake all ingredients until cold and strain into a coupe. Garnish with a flamed orange twist.
The mixologists at Tres Papalote mezcal created this recipe.
The Resting Garden Margarita
The Resting Garden Margarita
1 ¾ oz. Patrón Reposado tequila
½ oz. Patrón Citrónge Mango liqueur
1 oz. Fresh lemon juice
¾ oz. Agave syrup
6 Sage leaves (2 for garnish)
Pinch salt
Combine all ingredients (reserving 2 sage leaves for garnish) in a cocktail shaker and shake with ice to chill. Double strain through a fine mesh strainer into an ice-filled Old Fashioned glass. Garnish with remaining sage leaves and a grilled mango slice.
Ryan Brown of Anise in Tampa, FL, created this recipe.
Pom Fizz
1 oz. Soltado Spicy Añejo tequila
½ oz. St. Germain elderflower liqueur
½ oz. Pomegranate syrup
Dash rhubarb bitters
2 oz. Prosecco
Shake first four ingredients with ice, strain into a Champagne flute. Top with prosecco and garnish with berries or lemon twist.
Cassandra Rosen created this recipe for Soltado tequila.
Call for Recipes: Our sister publication Cheers Magazine is looking for more innovative and original recipes using vodka or rum. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St. 2nd fl., Norwalk, CT 06851, or email mdowling@epgmediallc.com.
