In Awe of Agave

As many bartenders know, it can be difficult to get some patrons to accept tequila in any form other than the salt, swig, lime iteration. But tequila’s versatility goes far beyond shooters; some suggest sipping, while others prefer creative Margarita concoctions and still others strive to make their own inventive recipes with tequila. The next time an undecided patron asks for your recommendation, suggest one of these clever cocktails — you could turn an amateur into an agave aficionado.

Verde MargaritaVerde Margarita
Created by Kim Haasarud, Liquid Architecture.
2 ounces Cabo Wabo Tequila Reposado
1 ounce Cointreau
1 ounce lime juice
1 ounce simple syrup (or Monin Pure Cane Syrup)
¼ large, ripe avocado
2 Tablespoons chopped cilantro
Cilantro sprig, for garnish
Rim: Mixture of Kosher salt, celery salt and crushed green and/or white peppercorns

Place the rimming mixture in a small bowl. Wet the outside rim of a rocks glass with a lime wedge, and dip the glass into the mixture until coated. Set aside. Combine all ingredients in a blender (without ice), and blend for a few seconds. Add about a cup of ice and blend until smooth. Pour into the rimmed glass and garnish with cilantro sprig (if desired).

Angry Cucumber
Created by Jonathan Spadafora, Kitchen Sink Nightlife Consulting.
2 ounces Tequila Don Julio Blanco
3 slices cucumber
2 ounces fresh lime juice
Crushed red pepper flakes
1 ounce simple syrup

Muddle cucumber with red pepper flakes in a glass. Add tequila, lime juice and simple syrup. Fill with crushed ice and stir. Garnish with a fresh lime wedge.

Corrido Prohibidos
Courtesy of Corrido Tequila.
2 ounces Corrido Cristalino (Blanco)
6 ounces Mexican beer
Salt (optional)
Lime wedge for garnish

Pour tequila and beer into a chilled (salt-rimmed) beer mug. Serve with a lime wedge.

Texas Apple
Courtesy of El Grado Tequila
1 ½ ounces El Grado Blanco
½ ounces DeKuyper Sour Apple Pucker
Splash of cranberry juice

Mix together all ingredients, shake and pour over ice in a Martini glass. Garnish with an apple curl.

Texas Apple

Hibiscus Margarita
Created by David Commer, Commer Beverage Consulting.
1 to 1 ½ ounces 1800 Reposado
¾ ounce triple sec
¾ ounce Torani Hibiscus Syrup
1 to 1 ½ ounces Margarita mix
½ ounce fresh-squeezed lime juice

Rim a Margarita glass with salt. Combine all ingredients in a shaker with ice and shake. Strain into glass with fresh ice. Garnish with a lime wheel.

Jalisco Fizz
Created by Jeff Ruth, Monin beverage innovation director.

Jalisco Fizz
1 ¼ ounces Patron Silver
½ ounce Monin Agave Nectar
½ ounce Monin Mango Fruit Puree
2 ounces soda water
2 lime wedges
8 mint leaves, torn

Fill a 16-ounce glass heaping full with ice. Squeeze the two lime wedges and drop in the glass, and then add the torn mint leaves. Pour in the nectar, puree and tequila. Add ice from glass, cap with a mixing tin and shake. Pour mixture into an empty glass, and then top with ice and soda and add a lime wedge and mint sprig for garnish.

Mexican Mimosa
Created by Jeff Richards for The Glass Door Restaurant & Lounge in the Porto Vista Hotel & Suites, San Diego.
3 ounces Champagne
2 ounces fresh orange juice
1 ounce silver tequila
Splash of grenadine

Pour first three ingredients into a Champagne flute and top with a splash of grenadine.


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