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![Tequila_1]()
Celebrate the day with any of these five simple recipes!![De_Effe]()
DE-EFFE Created by New York Mixologist, Leo Robitschek Ingredients: 1 ounce Tequila Don Julio Reposado 1/3 ounce Dry Vermouth 1/4 ounce Amaro 1/4 ounce Jalapeño-Infused Agave Nectar 1 Dash Angostura BittersPreparation: 1. Combine Tequila Don Julio Reposado, dry vermouth, amaro, jalapeño-Infused agave nectar and angostura bitters into a cocktail shaker. 2. Stir ingredients together with a swizzle stick. 3. Pour contents from shaker into a rocks glass.![Raspberry_Paloma_2]()
HERRADURA RASPBERRY PALOMA Ingredients: 2oz Herradura Silver 6-8 raspberries ½ oz Lime Juice ½ oz Simple Syrup or agave nectar 1 ½oz Grapefruit juice Preparation: 1. Place all ingredients into a cocktail shaker, fill with ice and shake vigorously. 2. Strain into a high ball glass filled with cubed ice. 3. Garnish with a lime twist and two raspberries.![Repossession]()
REPOSSESSION Created by New York Mixologist, Leo RobitschekIngredients: 1 1/4 ounces Tequila Don Julio 70 Añejo Claro 1/3 ounce Elderflower Liqueur 2/3 ounce Fresh Pineapple Juice 1/3 ounce Fresh Lemon Juice 1/4 ounce Cane SyrupPreparation: 1. Combine Tequila Don Julio 70 Añejo Claro, elderflower liqueur, fresh pineapple juice, fresh lemon juice and cane syrup into a cocktail shaker. Shake well. 2. Strain contents into a cocktail glass.![Aztec_Summer]()
AZTEC SUMMER Created by New York Mixologist, Leo RobitschekIngredients: 3/4 ounce Tequila Don Julio Blanco 1/4 ounce Apertif Wine 1/4 ounce Mezcal 1/4 ounce Agave Syrup 1/4 ounce Fresh Lime Juice Cucumber Slice for GarnishPreparation: 1. Muddle cucumber in a cocktail shaker. 2. Add Tequila Don Julio Blanco, apertif wine, mezcal, agave syrup and fresh lime juice into cocktail shaker with ice. Shake well. 3. Strain contents into a rocks glass with fresh ice. 4. Garnish with cucumber slice.![Casa_Herradura_Bay_Scallop_Ceviche]()
CASA HERRADURA BAY SCALLOP CEVICHE Chef Mark Williams, Brown-Forman Corporation Serves: 8 Ingredients 1 pound fresh bay scallops 1 cups fresh lime juice ½ cup Casa Herradura Silver Tequila 3 tbs. diced white onion 1 cup ripe tomatoes, diced into 1/2 inch pieces 1 cup fresh tomatillos, chopped into 1/2-inch pieces Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped 1/3 cup chopped cilantro, plus a few leaves for garnish 1 to 2 tablespoons extra-virgin olive oil Salt Preparation: 1. In a 1 1/2-quart glass or stainless steel bowl, combine the scallops, lime juice, Casa Herradura Tequila and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. 2. Cover and refrigerate for about 4 hours, until the scallops no longer look raw . 3. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and olive oil. Stir in the first ingredients and season with salt, usually about 1/2 teaspoon. 4. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.
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- National Tequila Day
