LIFESTYLE

National Tequila Day
July 24th is National Tequila Day!
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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 Bitters

Preparation:
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.

(Tequila Don Julio)

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.

(Tequila Don Julio)

Repossession

REPOSSESSION
Created by New York Mixologist, Leo Robitschek

Ingredients:
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 Syrup

Preparation:
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.

(Don Julio Tequila)

Aztec_Summer

AZTEC SUMMER
Created by New York Mixologist, Leo Robitschek

Ingredients:
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 Garnish

Preparation:
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.

(Don Julio Tequila)

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.

(Don Julio Tequila)

National Tequila Day

July 24th is National Tequila Day!

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