National Cocktail Day Is Coming Up FAST!!!
March 24 is Friday.. and the PERFECT Time for Celebrating!!
Here is a collection of cocktail recipes courtesy of Casa Don Ramón!
has 3 tequilas:
Silver Punta Diamante: ( The Silver is double-distilled for a smooth and clean taste and pure profile)
Reposado Punta Diamante: (The Silver Reposado is s double-distilled and rested in white oak, resulting in a smooth, subtle taste and robust profile.)
Añejo Punta Diamante: (This Añejo is double-distilled and aged in American oak barrels for 12 months, resulting in a smooth, richer taste and robust profile.)
Viva Mi Corazón Recipe
Photo Credit: Casa Don Ramón
Ingredients:
1.5 oz (50 ml) Tequila Don Ramón Platinium Cristalino Reposado
0.5 oz (15 ml) of lime juice
2 oz (60 ml) of grilled beet juice
1 oz (30 ml) of orange juice
0.5 oz (15 ml) of chile liqueur
To prep the grilled beet juice:
Wash and peel the beets.
Cut beets into thick slices.
Grill beets for 12 minutes or cook them in boiling water for 15 minutes.
Add cooked beets to the blender;
and for each beet used, add 50 ml of water (if boiled, use the same water that was used to cook the beets).
Mixing it Up:
Add all ingredients to the shaker.
Shake vigorously, double strain, and serve.
Margarita Coco
Photo Credit: Casa Don Ramón
Ingredients:
1.5 oz. (50 ml) Tequila Don Ramón Reposado
2 oz. (60 ml) Freshly squeezed grapefruit juice
2 oz. (60 ml) Coconut Water
2 oz. (60 ml) Grapefruit Soda
2 oz. (60 ml) Mineral Water
Mixing It Up!
Place all ingredients in a mixing glass.
Add ice and shake vigorously.
Serve in old fashioned glass frosted with salt.
Garnish with 1⁄8 of grapefruit slice and grated coconut.
Salted Cucumber Margarita
Photo Credit: Miguel Buencamino
Ingredients:
1.5 oz. (50 ml) Tequila Don Ramón Punta Diamante Silver
1 oz. (30 ml) Lime Juice
¾ oz. (.75 ml) Agave Nectar
¾ oz. (.75 ml) Triple Sec
2 Cucumber Slices
2 Jalapeno Slices
1 Pinch of Smoked Sea Salt
1 Sprig Basil (Garnish)
Salted Cucumber Spear (Garnish)
Method:
Add tequila, basil leaf, cucumber and jalapeño slices to a shaking tin.
Lightly muddle.
Add all ingredients except garnishes into the shaking tin and add ice.
Shake, strain, and pour cocktail into a rocks glass over crushed ice.
Garnish with a salted cucumber spear and sprig of basil.
Serve and enjoy!
Turn and Burn
Photo Credit: Miguel Buencamino
Ingredients:
1.5 oz. (50 ml) Tequila Don Ramón Platinum Plata
1.5 oz. (50 ml) Grapefruit Juice
1 oz. (30 ml) Lime Juice
¾ oz. (.75 ml) Agave Syrup
1 Pinch Smoked Salt
2 Sprigs Lemon Thyme (Garnish)
Charred Grapefruit (Garnish)
Mixing It Up:
Combine tequila, fruit juices, agave, salt and add one sprig of lemon juice in a shaking tin with ice.
Shake, strain, and pour cocktail into a rocks glass over a large ice cube.
Garnish with a charred grapefruit slice and fresh sprig of lemon thyme.
Serve and enjoy!
Stevie Wilson,
LA-Story.com
If you have a question, you can email me at stevie.wilson@LA-Story.com
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