TELSÓN TEQUILA - Cocktails
RECIPE
2 oz Telsón Añejo Tequila
.5 oz Agave Nectar
2 Dashes Angostura Bitters
1 Orange Peel
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In a mixing glass, combine all the ingredients and stir with ice to chill. Strain over large ice cubes in a double Old Fashioned glass and garnish with the expressed zest of an orange peel.
MANGO MARGARITA
Ingredients:
1½ oz Telsón Blanco
¾ oz Mango Liquer
¾ Fresh squeezed lime juice
¼ oz simple syrup, to taste
Lime wedge
Combine liquid ingredients in a cocktail shaker and shake vigorously with ice tochill. Strain onto fresh ice in a Rocks glass and garnish with a lime wedge. For spicy mango, add chile-salt rim.
POMRITA
Ingredients:
1½ oz Telsón Blanco
¾ oz Orange Liquer
¾ oz Fresh squeezed lime juice
½ oz Pomegranate juice
Bar spoon simple syrup
Lime wheel
Tablespoon pomegranate seeds (optional)
Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a Collins glass and garnish with a lime wheel and spoonful of pomegranate seeds (optional).
WATERMELON MULE
Ingredients:
1.5 oz (45ml) Telsón Blanco
3 oz (90ml) Watermelon Water
.75 oz (45ml) Lemon Juice
4 oz (120ml) Ginger Beer
6 Raspberries, 2 for garnish
In a shaker tin, muddle the raspberries by gently pressing them. Add the remaining ingredients except the ginger beer. Add ice and shake
vigorously to combine and chill. Strain into a Mule Mug filled with fresh ice and top off with ginger beer. Garnish with a Mint Sprig and Raspberries.
MATADOR
Ingredients:
1.5 oz (45ml) Telsón Blanco
2 oz (60ml) Pineapple juice
.75 oz (22.5ml) Fresh lime juice
.5 oz (15ml) Simple syrup
1 Dash angostura bitters
Lime disc for garnish
Add ingredients in a cocktail shaker filled ice. Shake and strain into a chilled flute. Garnish with a lime disc.
CUCUMBER-COCONUT MARGARITA
Ingredients:
1.5 oz (45ml) Telsón Blanco
2 oz (60ml) Coconut water
.5 oz (15ml) Fresh lime juice
.5 oz (15ml) Simple syrup
7 Thin slices of cucumber, 3 for garnish
Combine all ingredients except garnish in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass, and garnish with a cucumber fan. Serve with a straw.
EL DIABLO
Ingredients:
1.5 oz (45ml) Telsón Blanco
.25 oz (7.5) Cassis liqueur
1 oz (30ml) Fresh lime juice
1 oz (30ml) Ginger beer
Lime wedge for garnish
Combine all ingredients except ginger beer in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a Collins glass. Top with ginger beer and drizzle Cassis over the top. Garnish with a lime wheel.
