Get ready to greet your guests with a hearty “Happy National Tequila Day!” Or should we say, get ready to greet them with “¡Feliz Día Nacional del Tequila!” Monday, July 24 is the day America celebrates tequila, a truly handcrafted spirit.
For those seeking to increase their tequila IQ, we took an in-depth look at everything you need to know about tequila a while back. Follow that link to refresh your tequila knowledge, pass the information onto your staff, and educate your guests.
Tequila’s growth has been explosive in America, helping bar, nightclub and restaurant operators to boost their bottom lines. This spirit has proven to be a popular creative tool for bartender and chef experimentation. Our business has come to rely on tequila; essentially, no bar operator can afford to be without at least decent tequilas in their inventory and on their menus.
If you’ll allow me to get political for a moment, I implore you to consider what Pernod Ricard and Campari have said about the Trump administration’s proposal to impose a 20% levy on imports from Mexico. Such a tax wouldn’t just cost Mexico, it will tax American operators: inflation won’t encourage consumption, and it will take money out of your pocket. The majority of operators are fighting for every dollar and a levy won’t make things any better. Something to think about, friends.
We’ve gathered four cocktail recipes for you to feature on your menus and put your guests into the mood to celebrate. ¡Salud!
Recipe and image courtesy of DÔA’s mixologist Josue “Josh” Gonzalez
- 1.5 oz. Casa Noble
- 0.5 oz. FOS Mastiha
- 1 oz. Cucumber juice & Honeydew melon
- 0.5 oz. Lime juice
- 3 Shiso leaves
Combine all ingredients in a shaker, add ice, and shake vigorously. Strain over fresh ice into a rocks glass and garnish with a cucumber slice.
Recipe and image courtesy of Lantern’s Keep and Daniel Rutkowski
- 1.5 oz. Blanco tequila
- 0.5 oz. Mezcal
- 1 oz. Lime juice
- 0.75 oz. Agave syrup
- 2 Orange wedges
Shake all ingredients. Strain into a coupe and garnish with an orange slice.
Recipe and image courtesy of Casamigos Tequila
- 2 oz. Casamigos Blanco
- 0.5 oz. fresh Lime juice
- 0.5 oz. Sugarcane syrup
- 4 Watermelon chunks (1”)
- 8–10 Mint leaves
- 2 dashes Peychaud’s Bitters
Combine all ingredients into tin shaker. Muddle fruit and herbs. Add ice, and shake vigorously for 8–10 seconds. Fine strain into rocks glass, add fresh ice, and garnish with mint sprig and watermelon chunk on skewer.
Recipe and image courtesy of Casamigos Tequila
- 1 oz. Casamigos Blanco
- 1 oz. Casamigos Añejo
- 2 oz. Pineapple juice
- 1 oz. Fresh lime juice
- 0.5 oz. Ancho Reyes
- 0.5 oz. Agave nectar
- 2 Serrano slices
- Angostura Bitters to top
Combine all ingredients into tin shaker. Muddle serrano, add ice, and shake vigorously for 8–10 seconds. Fine strain into tiki mug, add fresh ice, and create an ice dome out of crushed ice at the top of cocktail. Top off with Angostura bitters and garnish with two pineapple leaves, a pineapple wedge and one serrano slice.