National Tequila Day calls for some tequila cocktails! DeLeón Tequila partnered with nationally-renowned mixologists from New York, Los Angeles and Miami for secret “off-the-menu” cocktails. This was inspired by this spirit and it will also be available to those “in the know” from now through August at their well known bars.
DeLeón Platinum is a Blanco made an innovative blend of traditional yet unique tequila making processes. Made from 100% Highland Blue Weber agave and sourced from the Los Altos region of Jalisco. DeLeón gets its depth of flavor with two distillations allowing the tequila to retain the unique character it acquired during the fermentation process.
For those seeking to do something tonight, try one of these “off-the-menu” cocktails!
New York City
“Peach Colored Glasses”: by Meaghan Montagano of Extra Fancy
Ingredients:
- 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” by James Menite of Palm Court at The Plaza Hotel
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.
Los Angeles
“La Cafina”: by Karen Grill of Sassafras Saloon
Ingredients:
- 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” :by Aidan Demarest of Bartoni’s
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”: by Juan Martinez of Toca Madera
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.
Miami
“Cobbleone”: by Richie Petronzi of Regent Cocktail Club
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.
A BIG thank you to these nationally-renowned mixologists for their fun an inspiring recipes! I hope you have a happy National Tequila Day! Remember…Please Pair Responsibly!
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