So National Tequila Day (July 24) falls on a Monday this year, meaning you could have an epic start to the week, or decide to slow play it and celebrate all weekend long.
Black Raspberry Brut:
Black Raspberry Brut. (Courtesy Photo)
Basil Paloma. (Courtesy Photo)
• 1 1/2 oz. Silver Tequila
• 2 oz. Brut Champagne
• 7 large Black Raspberries
• 2 oz. Sparkling Ice Black Raspberry
• 1/2 oz. Lemon Juice
Muddle black raspberries, Sparkling Ice Black Raspberry and lemon juice in a glass. Pour ingredients into a glass filled with ice. Add tequila, stir, and strain into a large rocks glass filled with ice. Top with brut Champagne and garnish with a skewered black raspberries.
• 2 parts Hornitos® Black Barrel® Tequila
• 1 1/4 parts fresh Ruby Red Grapefruit Juice
• 1 part fresh Lime Juice
• 1/2 part Simple Syrup
• 1 dash Angostura® bitters
• Basil Sprigs, for garnish
• Grapefruit Slice, for garnish
Lightly muddle 2-3 basil sprigs in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a basil sprig and grapefruit slice.
El Diablo. (Courtesy Photo)
• 1.5 oz. Astral Tequila
• .5 oz. Crème De Casis
• .5 oz. Lime Juice
• Top with Ginger Beer
Mix Astral Tequila, Crème De Casis, and Lime Juice in a cocktail shaker with ice. Strain and top with ginger beer.
The Fever Dream: (Created by Jeremiah Brent)
• 1.5 oz. Blanco Tequila
• .75 oz. Cointreau
• .75 oz. fresh Lemon Juice
• 3 slices of Cucumbers
• 4 dashes Of Firewater Tincture
• Cucumber Slice, for garnish
The Fever Dream. (Courtesy Photo)
Muddle the cucumber in the bottom of a shaker. Add the Cointreau, tequila, and lemon juice with ice. Shake and strain into a Maldon Sea Salt Flakes rimmed coupe. Dash the Firewater Tincture on top of the cocktail. Garnish with a cucumber slice.
Modelo® Sparkler Shandy: (Created by Bryan Windsor, Austin)
• 12 parts Modelo Especial
• 2 parts fresh Grapefruit Juice
• 3/4 part Casa Nobleš Blanco Tequila
• 1/2 part Agave
• 2 Jalapeno Slices, for garnish
• 1 long Grapefruit Twist, for garnish
Add grapefruit juice, tequila, agave and jalapeno slices to a shaker filled with ice. Muddle thoroughly. Shake well over ice. Pour through a strainer into a highball glass with ice. Top with Modelo Especial. Serve the remaining beer with the cocktail. Long grapefruit twist and jalapeno slices (for garnish).
Modelo® Sparkler Shandy. (Courtesy Photo)
• 1 cup Tsamma Watermelon Juice
• 2 oz. Tequila
• 1 oz. Triple Sec
• 1 fresh squeezed Lime
• Salt, for garnish
• Lime Wedge, for garnish
Salt the rim. Mix Tsamma Watermelon Juice, tequila, triple sec, and lime in cocktail shaker with ice. Garnish with a lime wedge.
• Q Drinks Spiced Paloma
• 1 part Milagro Tequila
• 1 1/2 part fresh Pink Grapefruit Juice
• 3/4 part Cinnamon Syrup
• 3 parts Q Grapefruit
• Cinnamon Salt rim, for garnish
To make cinnamon syrup combine 1/2 c cane sugar and 1/2 cup water in a saucepan and bring to a simmer. Add cinnamon sticks to pot and gently simmer 2 minutes then remove from heat and chill. Run a cut grapefruit piece around the edge of a large rocks glass and rim with cinnamon salt. Add first three ingredients to a cocktail shaker with ice, shake and strain over fresh ice into the rocks glass. Top with Q Grapefruit and stir to combine. Garnish with a slice of grapefruit.
Tepache Kid: (Created by Alex Valencia, Co-Owner and Head Bartender of La Contenta, NY)
Spiced Paloma. (Courtesy Photo)
• Capture2 parts Tres Agaves
• 1 part Pineapple Puree
• 1 part Tamarind Syrup (tamarind paste mixed with equal parts refined sugar and water)
• 2 dash Angostura Bitters
• Pineapple Wedge, for garnish
Pour all ingredients into the shaker with ice; shake and strain on the rocks and garnish with pineapple wedge.
Cucumber Coconut Lime Ice Pop:
Makes about 12 Pops
Tepache Kid. (Courtesy Photo)
• Patrón Tequila
• 12 oz. Organic Coconut Water
• 9 oz. Organic Coconut Milk
• 1 Cucumber, peeled and seeded
• 1 c. Pineapple Chunks
• 3 oz. Lime Juice
• 4 oz. Orange Juice
• 5 oz. Simple Syrup*
• pinch of Salt
Mix all ingredients in a blender until smooth, then pour into popsicle molds, place the sticks in the popsicles and freeze overnight.
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved. Remove from the heat and let cool completely.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com