Dynamic Mexican Half Page Drink Menu Recipe

Prep rim

Moisten the outer rim of a rocks or coupe glass with a lime wedge. Dip the rim into coarse salt spread on a shallow plate. Set glass aside.

Add 2 oz blanco tequila, 1 oz Cointreau, 1 oz fresh lime juice and 0.5 oz agave syrup into a cocktail shaker filled halfway with ice.

Shake vigorously for 12–15 seconds until well chilled and slightly frosted on the outside of the shaker.

Strain into the prepared glass over fresh ice (or serve straight up in the coupe). Garnish with a lime wheel or wedge.

Taste and adjust sweetness with more agave if needed.

Rim and muddle

On a small plate combine Tajin or chili-lime seasoning. Moisten the glass rim with lime and dip onto Tajin. In a shaker tin, add jalapeño slices and gently muddle once or twice — you want aroma and light heat, not too much bitter oil.

Add 2 oz tequila, 2 oz mango puree, 0.75 oz fresh lime juice, 0.5 oz Cointreau and 0.25 oz agave syrup to the shaker with the muddled jalapeño. Add crushed or cubed ice.

Shake vigorously for 10–12 seconds so the mango integrates and the cocktail chills.

Double-strain into the Tajin-rimmed glass over fresh crushed ice (or regular ice) to keep pulp out if desired. Garnish with a mango slice and a thin jalapeño wheel on top.

If the drink is too spicy, add an extra 0.25 oz agave or a splash (0.25–0.5 oz) of fresh orange juice to round the heat.

Fill a highball glass with ice. Add 2 oz blanco tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.25 oz simple syrup.

Stir gently to combine and top with 2 oz club soda or grapefruit soda for a sweeter, fizz-forward version.

Garnish with a grapefruit wedge. Taste and adjust sweetness with more simple syrup if desired.

In a blender add 2 cups cubed seedless watermelon (or cantaloupe), 1 oz fresh lime juice and 0.5 oz simple syrup. Blend until smooth.

Strain through a fine mesh sieve into a pitcher to remove pulp (optional for a smoother pour). Add 4 oz cold water or lightly sparkling water and stir to combine.

Serve over ice and garnish with a mint sprig. Adjust sweetness to taste with more simple syrup.