Crafted by notable bartenders in NYC and nationwide, these Mexican-inspired sips are ideal for toasting every tequila-aficionado’s favorite holiday. From a Caliente Cucumber to a Sandia Slurpee, you couldn’t ask for a more refreshing way to celebrate this spring.
SOHO HOUSE’S PICANTE DE LA CASA SPICY MARGARITA
Served at every Soho House – most popular cocktail on the menu
2 oz. Tequila Cazadores
1 oz. fresh lime juice
¾ oz. agave nectar
12 cilantro leaves
1 sprig for garnish
1 (1/4”) piece of a Fresno chile pepper
2 rings of Fresno chile pepper for garnish
Muddle tequila, lime juice, agave, cilantro leaves, and ¼” piece of chile in a cocktail shaker. Add ice and shake vigorously; strain into a rocks glass filled with ice. Garnish with cilantro sprig and chile rings.
CALIENTE CUCUMBER
Crafted by award-winning mixologist, Donna Francis – available at Harvest on River in Tucson
2 oz. Tequila Cazadores Blanco
1 oz. Triple Sec
2 oz. Jalapeño-Infused Cucumber Water
.5 oz. fresh lime juice
Served on the rocks with a fine sea salt rim. Garnished with a fresh cucumber slice.
HOT HANDS
Crafted by Joshua Campbell at Leyenda, NYC
1 oz Cazadores Reposado
½ oz. chili infused Cazadores repo
½ grapefruit
¼ oz. lime
¼ oz. agave nectar
6-8 mint leaves
1 grapefruit peel
1 ½ oz. Martini and Rossi prosecco *bottom
Combine all ingredients in a shaker. Rim a chilled champagne flute with salt and pour prosecco into the glass. Fill shaker with ice and hard shake. Fine strain into the flute over the prosecco.
SANDIA SLURPEE
Crafted by Ignacio Jimenez at Ghost Donkey, NYC
1 ¾ oz. Cazadores Blanco
1 oz. watermelon puree*
½ oz. Campari
½ oz Strawberry Syrup
Jalapeno salt rim**
Combine all ingredients in a blender with ice. Blend and pour into a glass with a jalapeno salt rim.
Watermelon puree* blend fresh watermelon, strain
Jalapeno salt** dehydrate jalapenos, finely chop and mix with maldon sea salt
PRICKLY PEAR & CHILE PIQUIN MARGARITA
Crafted by Tequila Cazadores brand ambassador, Manny Hinojosa
1 ½ oz. Cazadores Blanco
½ oz. Xicaru Blanco
1 oz. Prickly Pear Puree
¾ oz. Fresh Lime Juice
¾ oz. Agave Nectar
Pinch of Chile Piquin
In a mixing glass add all the ingredients, ice, shake and serve over the rocks with Chile piquin. Garnish with an orange slice and lime and sprinkle Chile piquin salt.
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MANNY HINOJOSA
Don’t like Tequila? Not possible, if you have ever had a perfectly balanced cocktail created by one of the most celebrate mixologists in the country. Since 2007, Manny Hinojosa has been traveling the world educating consumers on the art of the cocktail. Manny’s duties include: developing and designing cocktail menus for hotels, casinos, bars and National Accounts.
In addition to his Tequila portfolio, he also represents great premium brands. Food has always been a passion for Manny, which lead him to be the mixologist for the James Beard House Foundation. Creating cocktails with many of the Food Network stars, including Chefs Michael Symon, Jonathan Waxman, Taylor Florence, Aron Sanchez, Ming Sai, Bruce Bromberg using local and traditional ingredients for the food & cocktails pairing dinners.
Manny has received many accolades over the years, including various awards and competitions.
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