One of the most important days of the year takes place in July. No, I’m not talking about Independence Day. Of course I’m referencing National Tequila Day, the day where we as Americans can show the love we have for the most magical of all Mexican spirits. Feel free to celebrate the day by drinking your tequila straight, but your day will probably go a little better if you imbibe it in a cocktail.
In honor of National Tequila Day on July 24th, here are some of the tastiest tequila cocktails in the nation:
Peach Colored Glasses
From New York’s Extra Fancy, by Meaghan Montagano.
Ingredients:
- 1.5 oz. DeLeòn Platinum Tequila
- 1 oz. Grand Marnier Raspberry Peach
- .75 oz. spiced honey syrup
- .5 oz. lemon juice
- .5 oz. peach puree
- Sparkling brut rose
Shake DeLeòn Tequila, Grand Marnier, syrup, lemon and peach puree over ice and top with a splash of sparkling brut rose.
Lost Horizon
From New York’s Palm Court at the Plaza Hotel, by James Menite.
Ingredients:
- 2 oz. DeLeòn Platinum Tequila
- 1 oz. Perfect Puree papaya puree
- 1 whole egg
- .5 oz. simple syrup
- 2 dashes Regan’s Orange Bitters
- Freshly grated nutmeg
- 5 dried cranberries and orange peel
In a Koriko shaker, shake 1 whole egg for 1 minute vigorously to emulsify. Add ice and all other ingredients, incorporate with a second shake, then double strain ingredients into a chilled Coupe. Add 5 dried cranberries and orange peel for garnish with freshly grated nutmeg. Enjoy deliciousness.
La Cafina – From L.A.’s Sassafras Saloon, by Karen Grill.
Ingredients:
- 1.5 oz. DeLeòn Platinum Tequila
- .5 oz. La Nina Primario
- .75 oz. pineapple chili shrib
- .5 oz. line juice
- Shaved cinnamon
Add all ingredients but cinnamon to shaker tin and shake vigorously over ice. Strain over fresh ice into a rocks glass. Shave cinnamon over top and garnish with pineapple wedge and jalapeno slice.
Summer of Love
From L.A.’s Bartoni’s, by Aidan Demarest.
Ingredients:
- 1 oz. DeLeòn Platinum Tequila
- .25 oz. Smith and Cross Rum
- .75 oz. Sherry
- .5 oz. Velvet Falernum
- .75 oz. lime juice
- .5 oz. passion fruit syrup
Shake all ingredients and pour into a frosted mug over crushed ice. Garnish with a sprig of mint.
Agave Por Vida
From L.A.’s Toca Madera, by Juan Martinez.
Ingredients:
- 2 oz. DeLeòn Platinum Tequila
- Fresh Watermelon
- .5 oz. watermelon mint shrub
- .5 oz. sweetened ginger juice
- 1 oz. lime juice
- Tamarind Candy
Build cocktail in tin, throw two pieces of watermelon into tin and muddle. Add lime juice, ginger juice, watermelon- mint shrub and DeLeòn Platinum. Shake and pour into Cantarito (clay cup). Top off with more fresh ice and garnish with mint sprig and tamarind candy.
Cobbleone
From Miami’s Regent Cocktail Club, by Richie Petronzi.
Ingredients:
- 2 oz. DeLeòn Platinum Tequila
- 1 oz. lemon juice
- 1 oz. agave syrup
- .5 oz Amontillado Sherry
- .5 oz. Pedro Ximenez Sherry
Add all ingredients to a cocktail shaker except for the Pedro Ximenez Sherry. Shake well and pour into a double old fashioned glass. Top with crushed ice and float Pedro Ximenez Sherry on top. Garnish with blackberries and raspberries.
