Tequila Recipes for National Tequila Day

Naitonal Tequila Day is Thursday, July 24, and we've rounded up a collection of tequila recipes to help your bar or restaurant celebrate. 

Add some agave to your cocktail menus this weekend!

Los Ultimos Cinco

Ingredients:

1 1/2 oz Don Julio Blanco
1/2 oz Lillet Blanc
1/3 oz Lime juice 
5-6 Fresh Basil leaves
1 1/2 oz Fever Tree Elderflower Tonic

Directions:

1. Muddled the Fresh Basil leaves in a Boston glass.
2. Add rest of all the ingredients, except for the tonic water.
3. Shake well and double strain into a Burgundy glass.
4. Top up with elderflower tonic water.
5. Garnish: lime and basil leaves.

Lucid Drift

Ingredients:

1.75 @tequilasuenos blanco tequila
.25 Benedictine
.25 banana-passion fruit syrup
.75 lime
.5 coconut liqueur
.25 orgeat
1 sleeve saline
4 dash coffee bitters (steep ground coffee in Angostura for 20–30 mins, strain fine)

Directions:

1. Put all ingredients into a tin hard shake for about 10 seconds grab a chilled Collins glass.
2. Dirty dump into the Collins glass.
3. Top off with crushed ice.
4. Garnish with two banana leaves and one marigold flower.

 

Tequila Daisy

Ingredients:

1 1/2 oz. reposado tequila

1/2 oz. orange liqueur

3/4 oz. Monin Yuzu Pineapple Syrup

1 oz. fresh lemon juice

Garnish: Edible flower(s), Lemon

Directions:

1. Chill serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into chilled serving glass.
4. Add garnish and serve.

Mulberry Street Margarita

Ingredients:

1.5 oz Don Julio Reposado

0.75 oz Lime

0.5 oz Pierre Ferrand Dry Curaçao

0.75 oz Prickly pear syrup*

Directions: 

1. Add ingredients into tin shaker.
2. Shake well.
3. Strain into rocks glass.
4. Fill with ice and garnish.

Heavenly Sovereign

Ingredients:

1.5 oz tequila blanco

0.75 oz Lillet Blanc

0.5 oz Italicus

0.5 oz passion fruit puree

0.5 oz lemon juice

0.25 oz vanilla agave

0.25 oz Methocel F50

4 dashes of chili tincture

Directions: 

1. Build all ingredients into a tin shaker.
2. Shake and strain into a coupe glass with no ice.
3. Garnish with a dried lime and chili slice.

Ultra Apricot Sour 

Ingredients

2 oz. Tequila Herradura Ultra

½ oz. Apricot Liqueur

¾ oz. Fresh Lemon Juice

¾ oz. Monin Ginger Syrup

½ oz. White Peach Puree

2 Dashes Angostura Bitters

1 egg white

Directions:

Shake all ingredients together to mix. Shake again with ice to chill. Strain into coupe glass and garnish with edible petals.

Sins, Not Tragedies

Ingredients:

2 oz Volcan Blanco Tequila

1 oz red bell pepper juice

.5 oz lime

.5 oz habanero ginger syrup

Directions:

1. Add all ingredients to a tin with ice and shake.
2. Strain into a bi-color salted rocks glass with fresh ice.
3. Garnish with a lime wheel.

The Siesta

Bartender: Tyler Faust

Ingredients:

1 ½ oz. Cimarron Blanco

½ oz. Raspberry Infused Aperol**

½ oz. Grapefruit Juice

½ oz. Lime Juice

½ oz. Simple Syrup

1 dash of Angostura Bitters

Lemon Peel

Raspberry Infused Aperol

6 oz. Fresh Raspberries

1 L Aperol

Directions:

For the raspberry-infused aperol:

1. Add all ingredients to a Cambro storage container or other large, sealable vessel.
2. Gently muddle the fresh raspberries.
3. Let the mixture infuse for about 24 hours.
4. Fine-strain the mixture into sealable quart containers.
5. Label and date accordingly.

For the cocktail:

1. Add all ingredients to a shaker.
2. Shake vigorously.
3. Double-strain the mixture into a coupe glass.
4. Express and discard the lemon peel.

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