Prickled Pink by Jaime Salas, National Milagro Tequila Ambassador
Tequila day is right around the corner and this year, instead of serving straight shots, spice up your bar’s selection with these cocktails. The first being Prickled Pink. Centered around Pink Agua de Tuna, this cocktail is sure to be a crowd pleaser. Your customers will be consuming with delight as the prickly pear puree pairs perfectly with Milagro Silver, lime juice, and agave nectar. Just the right amount of tequila lends to an easy finish, and this easy to make cocktail will definitely be easy to add to your menu!
2 Parts Milagro Silver made from 100% estate-grown blue agave
1 Part Fresh Lime Juice
2 Parts Pink Agua de Tuna**
3/4 Part Agave Nectar
Method: Pour all ingredients into a Boston shaker, shake and strain over fresh ice in a rocks glass. Garnish with lime wheel.
**To make Agua de Tuna: Peel and roughly chop 5 prickly pear fruits (green and red), add to blender and puree until smooth. Pour through a fine mesh strainer to remove the seeds and pulp, discard.
Cocada created by Milagro Tequila National Ambassador, Jaime Salas
Cocada is an impressive tequila day cocktail that requires a little more work, but your patrons, whether they voice their opinions vocally or just down a few of these bad boys, will be thankful that the extra work went into it. Cocada is based around Tepache, and if you’ve never made Tepache, you are in for a treat. Pineapple pieces are fermented for 2-3 days with brown sugar and warm water. The results are nothing short of awesome. Lime juice and coconut cream, or coconut water to lighten up the drink, finish off this sugary sweet beverage.
1 ½ Parts Milagro Añejo
3/4 Part Fresh Lime Juice
1/2 part Coconut Cream (to lighten this cocktail up, try using coconut water rather than cream)
1 Part Tepache**
2 dashes Angostura Bitters
Method: Add all ingredients to a Boston shaker with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish with a pineapple leaf.
**How to Ferment Tepache: Cut 1 pineapple (with skin – top and bottom trimmed) into 1-inch pieces. Combine with 2 cups of brown sugar and 8 cups of warm water into an air-tight container. Leave in a warm, draft-free area for 2-3 days. You’ll know the tepache is ready when the sugars are dissolved and the liquid is slightly fizzing. Strain the mixture and refrigerate overnight (or at least 8 hours) before serving. (You can add spices to your tepache while it ferments too! We recommend coriander, peppercorns, and chili peppers!)
Ponche Mexa by Jaime Salas, National Milagro Tequila Ambassador
Each of the ingredients in this next cocktail are meticulously put together to create a blistering blend of cocktail heaven. The Ponche Mexa is best served in a punch bowl, so make sure to have them on hand at your bar. And even though the punch bowl will automatically attract customers, each part in the drink will have them ordering more. Equal parts Mandarin Juice and Vanilla Dry Soda make this drink stand out even more. You can proudly serve this cocktail on Tequila Day, knowing that no other bar will be trying anything like it.
1 Part Milagro Silver made from 100% estate-grown blue agave
½ Part Ancho Reyes
1 Part Mandarin Juice
½ Part Lime Juice
½ Part Agave Nectar
1 Part Vanilla Dry Soda
Method: Combine all ingredients except soda and stir to mix well. Top with soda and garnish with lime wheels and edible flowers. Glass: Punch Bowl, Rocks glasses
“Take advantage of Mother Nature’s bounty and throw in fresh fruit whenever possible. Look to your produce isle for fruits and berries not typically accessible during the colder months and enjoy!” – Jaime Salas
Veracruzana by Jaime Salas, National Milagro Tequila Ambassador
The Veracruzana has a summer time punch to it. Fresh and tropical tastes dance together in the rocks glass, as pineapple chunks and fresh basil are muddled together to start the drink. This is the ideal cocktail to be served on the patio or outdoor bar of your establishment. Lime juice and Milagro Reposado fill the rest of this unique beverage that is more than easy to assemble. Which is perfect because I can guarantee that you will be making many of this drink!
2 parts Milagro Reposado made from 100% estate-grown blue agave
¾ parts agave nectar
1 part fresh lime juice
4 parts pineapple chunks
2 parts basil leaves
Method: Muddle pineapple and basil leaves in a Boston shaker glass. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass over fresh ice. Garnish cocktail with pineapple and basil.
“This cocktail IS summer, the fresh pineapple provides a bright golden glow, reminding you of long sun-filled summer days. It refreshing tropical taste is bursting with mouthwatering agave complimented with basil’s aromatic peppery taste. Perfect for a summer gathering outdoors.” -Jaime Salas
Cilantro Margarita by Jaime Salas, National Milagro Tequila Ambassador
Finally, the easiest tequila day cocktail to add to your menu is also one of the best. The Cilantro Margarita takes a tried and true margarita recipe and freshens it up for this special holiday. Lime juice, agave nectar, and Milagro Anejo are prepared together in a shaker and strained over ice. The fresh cilantro adds a kick, transporting your customers to the agave fields where the tequila was made. Smoked salt on the rim of this easy but effective drink adds the finishing touch to a well concocted cocktails.
2 Parts Milagro Anejo made from 100% estate-grown blue agave
1 Part Fresh Lime Juice
¾ Part Agave Nectar
Method: Pour all ingredients into a Boston shaker, shake and strain over ice in a rocks glass. Garnish with lime wheel, cilantro, smoked salt rim.