National Tequila Day

July 24th is National Tequila Day!

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    Tequila_1

    Celebrate the day with any of these five simple recipes!
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    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
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    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
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    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
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    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
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    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
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