Celebrate the day with any of these five simple recipes!
<b>DE-EFFE</b><br>
Created by New York Mixologist, Leo Robitschek<br><b><br>
Ingredients:</b><br>
1 ounce Tequila Don Julio Reposado<br>
1/3 ounce Dry Vermouth<br>
1/4 ounce Amaro<br>
1/4 ounce Jalapeño-Infused Agave Nectar<br>
1 Dash Angostura Bitters<br><br><b>Preparation:</b><br>
1. Combine Tequila Don Julio Reposado, dry vermouth, amaro, jalapeño-Infused agave nectar and angostura bitters into a cocktail shaker.<br>
2. Stir ingredients together with a swizzle stick.<br>
3. Pour contents from shaker into a rocks glass. (Tequila Don Julio)
<b>HERRADURA RASPBERRY PALOMA</b>
<b>Ingredients:</b><br>
2oz Herradura Silver<br>
6-8 raspberries<br>
½ oz Lime Juice<br>
½ oz Simple Syrup or agave nectar<br>
1 ½oz Grapefruit juice
<b>Preparation:</b><br>
1. Place all ingredients into a cocktail shaker, fill with ice and shake vigorously.<br>
2. Strain into a high ball glass filled with cubed ice.<br>
3. Garnish with a lime twist and two raspberries. (Tequila Don Julio)
<b>REPOSSESSION</b><br>
Created by New York Mixologist, Leo Robitschek<br><br><b>Ingredients:</b><br>
1 1/4 ounces Tequila Don Julio 70 Añejo Claro<br>
1/3 ounce Elderflower Liqueur<br>
2/3 ounce Fresh Pineapple Juice<br>
1/3 ounce Fresh Lemon Juice<br>
1/4 ounce Cane Syrup<br><br><b>Preparation:</b><br>
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.<br>
2. Strain contents into a cocktail glass. (Don Julio Tequila)
<b>AZTEC SUMMER</b><br>
Created by New York Mixologist, Leo Robitschek<br><br><b>Ingredients:</b><br>
3/4 ounce Tequila Don Julio Blanco<br>
1/4 ounce Apertif Wine<br>
1/4 ounce Mezcal<br>
1/4 ounce Agave Syrup<br>
1/4 ounce Fresh Lime Juice<br>
Cucumber Slice for Garnish<br><br><b>Preparation:</b><br>
1. Muddle cucumber in a cocktail shaker. <br>
2. Add Tequila Don Julio Blanco, apertif wine, mezcal, agave syrup and fresh lime juice into cocktail shaker with ice. Shake well.<br>
3. Strain contents into a rocks glass with fresh ice.<br>
4. Garnish with cucumber slice. (Don Julio Tequila)
<b>CASA HERRADURA BAY SCALLOP CEVICHE</b><br>
Chef Mark Williams, Brown-Forman Corporation
<b>Serves: </b>8
<b>Ingredients</b><br>
1 pound fresh bay scallops<br>
1 cups fresh lime juice<br>
½ cup Casa Herradura Silver Tequila<br>
3 tbs. diced white onion<br>
1 cup ripe tomatoes, diced into 1/2 inch pieces<br>
1 cup fresh tomatillos, chopped into 1/2-inch pieces<br>
Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped<br>
1/3 cup chopped cilantro, plus a few leaves for garnish<br>
1 to 2 tablespoons extra-virgin olive oil<br>
Salt
<b>Preparation:</b><br>
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.<br>
2. Cover and refrigerate for about 4 hours, until the scallops no longer look raw .<br>
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.<br>
4. Cover and refrigerate until serving time.<br>
Serve in a margarita or martini glass rimmed with coarse salt. (Don Julio Tequila)