Recipe: National Tequila Day, 2014 Edition
July 24th brings us another mid-week holiday we can all get together and celebrate: the 2014 edition of National Tequila Day. We offered some great tequila recipes last year, but here’s a few more that have come across our inbox you might want to check out.
The Garden Fresh Skinny Summerita
Created by Travis London, celebrity chef
1 oz. X-Rated Fusion Liqueur
1 oz. Cabo Wabo Blanco
juice of half a lime
3 sprigs fresh cilantro
3 thin slices of fresh cucumber
3 thin slices of a fresh jalapeño pepper
cucumber wheel for garnish
(NOTE: We did not have any X-Rated Fusion Liqueur, nor did we have any of Sammy Hagar’s Cabo Wabo styled tequila around, but we did have some tequila and other stuff, and things worked out just fine)
Combine all ingredients in a cocktail shaker (except cucumber wheel) filled with ice and shake vigorously. Pour into a chilled glass and garnish with cucumber wheel.
Bitter Summer Zapatista
Created by Borys Saciuk of 15 Romolo in San Francisco
1.5 oz. Cabo Wabo Reposado Tequila
0.75 oz. Campari
0.75 oz. fresh grapefruit juice
0.25 oz. fresh lemon juice
1 tbsp. agave nectar
Fresh Egg White
Pinch of Indonesian Pepper
Beginning with agave nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into a tall glass. Garnish with long grapefruit peel.
1 ½ parts Hornitos Black Barrel Tequila
½ part applejack
½ part fresh lemon juice
1/3 part pomegranate syrup
Combine all ingredients into a mixing glass, add ice and shake extremely vigorously until egg whites are mixed well. Serve in a coupe glass.
Created by Mixologists Ben Scorah and Marshall Altier
1 1/2 ounces Don Julio Blanco
1/2 ounce fresh lime juice
1/2 ounce simple syrup
Slice of English Cucumber
Additional mint and cucumber (for garnish)
Muddle English Cucumber and mint sprig in simple syrup in a cocktail shaker. Add Don Julio Blanco, fresh lime juice and ice. Shake well. Strain Contents over ice into a rocks glass. Garnish with mint sprig and cucumber wheel.
In a cocktail shaker, muddle fruit and herbs. Add remaining ingredients. Shake and strain over fresh ice. Garnish with Rosemary Sprig and Lemon Wheel.
Rim a glass with salt and fill with ice. Add lime juice, cola and Trianon Blanco Tequila. Add a pinch of salt and stir. Garnish with a lime wheel and serve.