TELSÓN MARGARITA

Ingredients:
1.5 oz Serrano Chili Infused Telsón Blanco
.5 oz Orange Liqueur
.5 oz Grapefruit Juice
.75 oz Lime Juice
.75 oz Simple Syrup

Combine ingredients in a tin with ice and shake.
Serve up in a Coup and pepper dust.

Ingredients:
1.5 oz Telsón Blanco
1 oz Lime Juice
.5 oz Orange Liqueur
.5 oz Simple syrup
1 Egg white

Dry shake with the strainer spring (Shake vigorously with no ice)
Add ice and 5 cilantro leaves

SHAKE VIGOROUSLY!

Double strain into cocktail coup
Garnish with big cilantro leaf

Ingredients:
2 oz Telsón Blanco Tequila
2.5 oz Strawberries, sliced (about 7-8 medium berries)
.5 oz simple syrup
.75 oz Lime juice
1/4 teaspoon 25 Year Aged Balsamic Vinegar
10 mint leaves
Garnish: 1 Bunch of Mint Directions

In a cocktail shaker, muddle strawberries, simple syrup, lime juice, and balsamic syrup until strawberries are completely dissolved. Add mint leaves and gently tap 5 times with muddler. (Do not over-muddle mint or it will taste bitter and muddy.) Add tequila to shaker and fill 2/3 full with ice.

Shake until well chilled, about 15 seconds. Using a strainer, pour into a serving glass filled with ice. Garnish with 1 bunch of Mint.

Ingredients:
2 oz Telsón Blanco
1 Picante Ice Cube
.75 oz Lime Juice
.75 oz Simple syrup

Add 1 1/4 cup Orange Liqueur, 1 1/2 cup water, 2 scallions, 2 cloves of garlic, 1 chopped tomato, 2 jalapenos, handful of chopped cilantro - Boiled, sit, and strained ingredients into ice cube tray mold and have it freeze overnight. Once frozen place ice cube into rock glass, in a shaker with ice pour 2 oz of Telsón Blanco with .75 of lime juice and .75 of simple syrup.

Shake ingredients together for about one minute and pour over picante ice cube then garnish with sliced jalapeno, sliced cherry tomato and cilantro with a dash of salt of the ice cube

Glass ware & Garnish : Rocks Glass and Jalapeno,
Tomato, Cilantro, Dash of Salt for Garnish

Ingredients:
1.5 oz Telsón Blanco
1.5 oz Strawberry Habanero reduction
.5 oz Fresh Lime Juice
.5 oz Fresh Lemon

Strawberry Habanero Reduction: Reduce strawberry puree, add sliced habaneros (with seeds), add sugar, water and orange juice. Reduce until desired consistency (syrup).
Method

Build in shaker, shake and strain over fresh ice in a rocks glass with a salted rim. Garnish with lime wheel.

Ingredients:
1.75 oz Telsón Blanco
.5 oz Fresh Squeezed Lemon
1.5 oz Fresh Squeezed Grapefruit Juice
.75 oz Aperol
1.25 oz Three Chili Honey Syrup
Garnish, lime/lemon Twist
Combine all ingredients in a cocktail shaker and add fresh ice. Shake and strain into an coupe glass and garnish with a bee shaped twist using a lemon and a lime

3 Chili Honey Syrup (creates 1 liter of Chili syrup) two dried de-seeded pasilla peppers two,dry de-seeded guajilla peppers

1 tablespoon of crushed red pepper

the outer peel of an orange (the less pith the better)

.5 Liter of quality honey
.5 liter of hot water

In a blender or food processor combine all pepper mixtures and blend until it resembles crushed red pepper consistency. Combine honey and water in a pot and simmer with the pepper mixture for 3 minutes. Strain into a different container and set aside to cool.

Ingredients:
1.5 oz. Telsón Blanco .75 oz. Orange Liqueur .25 oz. Mezcal
1 oz. Maple syrup
1 oz. Lime juice

Lightly rim the glass with salt
Shake on ice, pour into a coup glass
One large round ice cube and garnished with a mini maple leaf

Ingredients:
1.5 oz Telsón Blanco
.5 oz Orange Liqueur
.5 oz Pineapple juice
.5 oz Lime juice
.5 oz Agave nectar
1 oz Pitaya (dragon fruit) puree
1 slice Muddled fresh jalapeño

Muddle Jalapeño, add all other ingredients, top with ice, shake and strain over ice into tumbler garnish with slice fresh pineapple

Ingredients:
2 oz Telsón Blanco
.5 oz Orange Liqueur
.75 oz Lime juice
.5 oz Agave nectar

**Muddled ingredients

3 slices of cucumber / 2 slices of Jalapenos / 5 cilantro leaves
Shake all ingredients
Strain into fresh glassware. Garnish: Wedged lime

Ingredients:
1.5 oz Telsón Blanco
1 oz Orange Liqueur
.5 oz Lime Juice
.5 oz Agave Syrup
1 pc Basil Leaf
2 pc Seedless Guava Fruits
1 slice of fresh Ginger
2 oz Rosé Champagne

Cut the guava fruit and ginger and macerate with tequila and orange liqueur.
Add the freshly squeezed lime juice, agave syrup and basil leaf, shake with ice and
double strain to serve.
Serve in a Mason Jar with ice cubes and guava slices. Finish with rosé Champagne

Ingredients:
1.5 oz Telsón Blanco
1 oz Orange Liqueur
1 oz Lime
1 oz Simple syrup
8 Basil leaves
2 cubes of watermelon

Macerate two cubes of watermelon with Basil and Telsón in a Boston Glass.
Add liquid ingredients. Add ice and shake it during ten seconds
Use watermelon frozen cubes to fill the whole glass (Rocks/Short Glass).
Double strain and pour in the glass

Ingredients:
2 oz Telsón Blanco
1 oz Lemon Juice
.5 oz Agave Syrup
.25 oz Creme de Violette
Muddled Cucumber
Lavender Salt
Lavender Sprig

Muddle 3 slices of Cucumber into a pint glass
Add tequila, Lemon Juice, Agave Syrup and Creme de Violette
Shake With Ice
Fine strain into glass rimmed with Lavender Salt
Garnish with Cucumber slice and Lavender Sprig
Lavender Salt: Combine 1⁄4 oz Fresh Lavender Bud with 1 Cup Kosher Salt in a blender
and pulse until evenly mixed

Ingredients:
1.5oz Telsón Tequila
.75oz Orange Liqueur
1oz Fresh lime juice
.75oz Pineapple Gum Syrup

Garnish: Caramelized pineapple and pink peppercorn foam
Foam: egg whites, caramelized pineapple puree, Orange Liqueur and fresh lime juice.
Prep: Muddle produce in mixing glass. Add rest of ingredients except the garnish.
Add ice and give a quick shake. Strain over fresh ice. Top with foam and sprinkle over
pink peppercorn grinds.

Ingredients:
2 oz Telsón Blanco
.5 oz Orange Liqueur
.5 Lime juice
.5 Lemon juice
.5 oz agave syrup
2 oz Watermelon puree

Shake all ingredients
Strain and serve over one large ice cube in a salted stemless wine
glass with a lime wheel as the garnish

Ingredients:
1.5 oz Telsón Blanco
1 oz Orange Liqueur
2 oz Lime juice
.25 oz Apple Pucker
5 Basil leaves
¼ of Jalapeno slices

Add all ingredients in blender to liquefy the basil.
In a Boston shaker, add ice, cocktail, shake for 10 seconds, and pour over ice
into a tropical glass.
Garnish with a lemon twist, jalapeno slice, and basil leaf.