Pictured: The Dizzy Jimador

Corrido Prohibidos

2 oz Corrido Cristalino (Blanco)
6 oz Mexican beer
Salt
Lime wedge for garnish
Pour tequila and beer into a chilled (salt-rimmed) beer mug. Serve with lime wedge.

The Organic Margarita

2 oz Tierras Organic Tequila
½ oz Organic Lime Juice
1 oz Organic Tierras Agave Nectar

Mix ingredients in a shaker and serve in a tall glass or rocks glass.

The following Corzo cocktails were created by Jeffrey Porgash:

CORZO Basilica Mexicana

1½ oz Corzo Reposado Tequila
½ oz Green Chartreuse
¼ oz Agave Nectar
1 thin slice jalapeno pepper
½ oz fresh lime juice
3 large basil leaves

In a mixing glass, muddle the pepper and basil in the agave nectar and lime juice. Add remaining ingredients and shake well with ice. Strain over ice into a rocks glass. Garnish with basil leaf “flag” and jalapeno pepper.

CORZO Bliss

2 oz Corzo Silver Tequila
¾ oz Domaine de Canton Ginger Liqueur
5 one-inch chunks of watermelon
5-7 mint leaves

In a mixing glass, muddle the watermelon and mint. Add remaining ingredients and shake well with ice. Strain into a chilled cocktail glass. Garnish with watermelon cube and mint leaves.

CORZO Ruby Red

1 ½ oz Corzo Reposado Tequila
1 oz Ruby Red Grapefruit Juice
½ oz cinnamon syrup**

In a mixing glass, shake all ingredients with ice and strain into a chilled cocktail glass.  Garnish with floating frozen cranberries and cinnamon stick.

** Home-made cinnamon syrup: take 1 cup sugar in the raw and 1 cup water, and put into saucepan with 3 cinnamon sticks.  Dissolve sugar over high heat, simmering for 15 minutes.  Remove cinnamon sticks, refrigerate, and serve.

Tequila CAZADORES® Reposado Pineapple Serrano

1 ½ oz Tequila CAZADORES ® Reposado
3 fresh small pieces of pineapple (muddled)
3 fresh slices of Serrano peppers (muddled)
1 oz fresh lime juice
2 oz simple syrup

Serve on the rocks or up and garnish with a pineapple.

The Partida Margarita

1½ oz Tequila Partida
¾ oz Agave Nectar
¾ oz water
Juice of 1 fresh squeezed lime

Add all ingredients to a cocktail shaker and shake. Strain into a rocks or margarita glass over fresh ice. Taste for balance. Garnish with lime wheel.

The Pink Taco

1½ oz Tierras Blanco
2/3 can Red Bull
¾ oz peach schnapps
Splash of cranberry juice

Mix and serve in a tall glass.

The Limoncita

1 oz Nobleza Tequila Reposado
1 oz Limoncello
½ oz Pama Pomegranate Liqueur
½ oz pomegranate juice
pomegranate seeds
Splash mango Juice
Ice

Mix ingredients in a shaker and serve in a tall glass or rocks glass. Garnish with a fresh slice of mango.

Santa Fe Sling

2 oz Tequila Capaz Anejo
1 oz simple syrup
2 oz Orchid Mango liqueur
2 lemon wedges
Splash Prosecco
Ice

Muddle two lemon wedges in a shaker or pint glass. Add simple syrup and Tequila Capaz Anejo. Muddle until all flavors are well mixed. Add ice and Orchid Mango liqueur and shake. Pour into martini or wine glass, and top with Prosecco.

Man on Fire

2 oz Tequila 55 Anejo
1 oz Orchid Mango liqueur
3 or 4 wedges of lemon, juiced
Shake and serve in a tall glass

212
By Kevin Baker from Isla Cantina

2 oz Casa Noble Anejo
1 oz Aperol
2 oz Fresh Ruby Red Grape Fruit Juice
Serve over ice.

Tamarind Margarita

3 oz Casa Noble Reposado
1½ oz Agave Syrup Sierra
2 tbs Lime Juice
4 oz tamarind pulp

Pour ingredients into a blender with ice and blend until desired smoothness. For the rim: mix kosher salt and chile piquin powder, and a bit of brown sugar. Pour rim mixture in the drink to garnish. Adjust agave syrup to the tamarind pulp.

El Matador

1½ oz Chinaco Blanco
¾ oz Luxardo Cherry Liqueur
¾ oz Luxardo Maraschino Liqueur
1 oz fresh lime juice
½ oz agave nectar
2 c ice
Luxardo Maraschino cherry garnish

Shake all ingredients together with ice. Strain into a chilled cocktail glass. Garnish with cherry.

Jalisco Hound

by Tad Carducci, Tippling Brothers

1½ Azunia Platinum Blanco
¾ oz lemon juice
¾ oz grapefruit juice
¾ oz agave nectar
Soda

Shake all ingredients and strain over ice in a highball glass. Garnish with grapefruit peel.

Dizzy Jimador

by Tad Carducci, Tippling Brothers

1¼ oz Averna Amaro
¾ oz Azunia Reposado
¾ oz lemon juice
½ oz grapefruit juice
¼ oz simple syrup
2 dash green Tabasco
Ginger beer to fill

Shake all but ginger beer. Strain over ice in tall glass. Top with ginger beer and stir. Garnish with grapefruit spear.

1921 Lola Martini

2½ oz 1921 Tequila Cream
1½ oz vanilla flavored vodka
1½ oz half-and-half
¼ oz Hershey’s chocolate syrup

Mix all ingredients in an ice-filled shaker. Shake vigorously and strain into a martini glass. Drizzle a little extra syrup on top to decorate

Strawberry Rhubarb Margarita

By Jerry Piaskowski, Minister of Libations, The Cosmopolitan Hotel & Restaurant in Old Town San Diego

1¼ oz Herradura Blanco Tequila
¾ oz Aperol liquor
3 fresh strawberries
1 oz fresh lime juice
1 oz fresh lemon juice
Dollop agave nectar
Lime wedge and extra strawberry

Muddle strawberries with a dollop of agave nectar. Add ice and Aperol liquor, Herradura Blanco Tequila, lime and lemon juices. Shake and double strain into a tall glass with fresh ice and a salted rim. Garnish with lime wedge and extra strawberry.