We’ve gathered five tequila cocktail recipes from famous mixologists and bars in Mexico City, so you too can celebrate this Saturday, March 16th, Mexico’s first National Tequila Day! Also, these drinks will make you the perfect host… you won’t believe how good they are.
One tequila, two tequilas, three tequilas… floor!
1. MARGARITA AL PASTOR
Bar: Limantour
Author: Benjamín Padrón
A Margarita had to be the first on the list, but this one is far from the traditional kind. Limantour, one of the most famous bars in Mexico City and part of the ‘World’s 50 Best Bars’, has managed to create a unique flavor that will automatically remind you of tacos al pastor, more precisely the sourness of the lemon, cilantro (coriander) and pineapple that go on top. It’s one of the most elaborate ones, but also one of the best.
Ingredients:
- 50ml White Tequila (Olmeca Altos Tequila Plata is suggested)
- 20ml Cointreau
- 25ml Green lemon juice
- 40ml Taco Mix (see recipe below)
- 360g Ice cubes –enough to fill your glass and shaker
- Garnish: cilantro salt for the rim and a pineapple slice. If you can’t find the cilantro salt in stores, dry some cilantro leaves and crush them with sea salt.
Taco Mix
- 500ml Pineapple juice
- 200ml Water
- 30g Fresh cilantro
- 20g Fresh spearmint
- 20g Fresh basil
- 150ml Serrano agave honey (see recipe below)
>>>Mix everything in a Thermomix or food processor and strain.
Serrano agave honey
- 660g Agave honey
- 200ml Water
- 60g Serrano peppers
>>>Cut the peppers in small pieces and boil them in water for 25 minutes. Let them sit for another 20 minutes, strain the water and mix it with the agave honey.
Directions:
1. In a shaker add the taco mix, the lemon juice, the tequila and the Cointreau, fill with ice cubes and shake until your arms feel numb.
2. Prepare the glass with cilantro salt on the rim, pour the mix and garnish with a pineapple slice.
3. Salud!
2. TEA TIME
Bar: Xaman
Author: David Paz
If you can visit this bar in Mexico City, please do. The concept is pretty unique: pre-Hispanic concoctions as the Shaman’s do with plants. And this recipe is probably our favorite, you can barely taste the Tequila and it has a sweet under-taste.
Ingredients:
- 50ml White Tequila (Don Julio 70 Añejo Claro is suggested)
- 50ml Pineapple tea (see recipe below)
- 15ml Green lemon juice
- 10ml Agave honey
- 3 drops Lemon bitter
- 10ml Ancho Reyes poblano chili liqueur (green bottle)
- Garnish: find a pretty flower in your garden (wash it first, lol), or buy some edible flowers.
Pineapple Tea
- 1 Pineapple
- 2 Cinnamon sticks
>>>If you don’t find tea bags or leaves, cut out the skin of a pineapple and boil it with four cups of water or enough to cover the pot. Let it simmer for about 25 minutes and sit for another 20 minutes. Strain and set aside.
Directions:
- For this drink you’ll use the rolling technique, which is to pass the liquids from one glass to another in order to mix the ingredients.
- Split the shaker. Fill one part with ice and pour the tea, lemon juice, honey, bitter, liquor and tequila in the other. Put a strainer on top of the shaker with ice, so that they don’t fly everywhere when you’re passing the mix from one glass to the other. Do this for about 30 seconds. It can’t be too sour nor too sweet and you have to taste the pineapple with a light touch of chili. Adjust if needed with more honey.
- Serve it in a bowl-like glass with a couple of ice cubes and enjoy! You can decorate it with edible flowers.
3. OLD GEORGE SOUR
Bar: Baltra
Author: Adrián Borgaro
If you like the traditional margarita with lime, but find it too sour, you’ll love this. And the touch of anise and cardamom make it extra special. A very fresh cocktail for the warmer months ahead.
Ingredients:
- 45ml White Tequila 100% agave (Olmeca Altos Tequila Plata is suggested)
- 30ml Green lemon juice
- 25ml Cucumber syrup (if you can’t find it in stores, see recipe below)
- 2g Ground cardamom
- 10g Fresh Basil
- 1 Egg white
- 5ml Pernod (anise) –put it in a spray bottle.
- Garnish: basil leaf, ground cardamom and bee pollen.
Cucumber syrup
- 1 Cucumber
- 1cup Sugar
- 1cup Water
>>> Wash and cut the cucumber with the skin into thin slices. In a saucepan mix the water and sugar. Boil while stirring occasionally. When mixture becomes syrup, remove from heat and add the cucumber. Stir, cover and let it sit for 30 minutes. Using the back of the spoon and a strainer squeeze as much of the syrup as you can and store in a bottle.
Directions:
- In a shaker add the egg white, a sprinkle of cardamom, fresh basil leaves (3-4), lemon juice, cucumber syrup and tequila.
- Fill with ice and shake for 30 seconds. Double strain by placing a strainer in each side of the shaker.
- Throw away the ice and basil left in the shaker, and shake the mix once more for 30 seconds. This second shake is to create some foam.
- Strain once more on top of a a coupe glass or champagne saucer. Garnish with a sprinkle of cardamom and pollen, a basil leaf and four sprays of Pernod.
- Cheers!
4. DON FILOMENO
Bar: Artemisia
Author: Joksan Herrera
If you are a Gin drinker, you’ll love this lightly bitter, fresh cocktail. Plus, it’s a very quick and easy to follow recipe. When in Mexico City, this French style bar is also a must. They call it ‘La Maison des bons vivants’.
Ingredients:
- 50ml White Tequila (7 Leguas White is suggested)
- 15ml Dolin Vermouth
- 25ml St. Germain Liqueur
- 3 drops Orange bitter
- Garnish: orange twist.
Directions:
- Pour all the ingredients into a shaker, add a couple of ice cubes and stir.
- Serve with an orange twist and enjoy! You’ll first taste the tequila and then you’ll get the hint of vermouth.
5. ROSITA
Bar: Jules Basement
Author: Unknown
This recipe is for those of you who like their drinks to be strong (and extra bitter). It is inspired in the traditional Negroni from the Speakeasy era, as is the bar that serves it –the entrance is inside the kitchen area of another restaurant.
Ingredients:
- 45ml Tequila Reposado (Centenario Reposado is suggested)
- 30ml Punt e Mes Vermouth
- 25ml Campari
- 3 drops Orange bitter
- Garnish: orange slice
Directions:
- Fill a rocks glass with ice cubes, pour the Campari, vermouth and tequila and stir. Then, add the drops of orange bitter and stir again.
- Serve with an orange slice. Cheers!
We’d love to know how your drinks turn up! Tag us on Instagram or send us your pics via e-mail. And have a great Tequila Day!
Salud (Cheers)!
