Tequila Cocktails Recipe
Maker's Mark, house made demerara syrup, Blanco tequila, fresh mint, strawberry purée, grapefruit & lime juice, sparking rosé
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Ingredients
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Maker's Mark Smash
Strawberry Tequila Fizz
Grapefruit-Mint Tequila Cooler
House Demerara Syrup (for all cocktails)
Method
Maker's Mark Smash
Muddle and shake
In a mixing glass or shaker, add 8 fresh mint leaves, 0.5 oz house demerara syrup and 0.75 oz fresh lime juice. Gently muddle the mint just enough to release aroma and oils (do not shred). Add 2 oz Maker's Mark and fill the shaker with ice. Shake vigorously for 10–12 seconds to chill and slightly dilute.
Serve
Strain into a rocks glass filled with crushed ice. Slap a mint sprig between your palms and garnish. Optionally grate a touch of lime zest over the top. Serve with a short straw.
Strawberry Tequila Fizz
Build and shake
In a shaker, combine 1.5 oz Blanco tequila, 1 oz strawberry purée, 0.5 oz fresh lime juice and 0.5 oz house demerara syrup. Add a handful of ice cubes and shake vigorously for 10–12 seconds until cold and slightly frothy.
Top with bubbles
Double-strain into a chilled Collins or flute glass over fresh ice (or without ice for a flute). Top with 2 oz chilled sparkling rosé. Give a gentle stir once to integrate without losing effervescence.
Garnish
Garnish with a thin strawberry slice on the rim or a small wedge placed on top of the ice. Serve immediately.
Grapefruit-Mint Tequila Cooler
Muddle
In a shaker, add 6 fresh mint leaves, 0.5 oz house demerara syrup, 0.5 oz fresh lime juice and 1.25 oz fresh grapefruit juice. Gently muddle the mint to release oils.
Add tequila and shake
Add 1.5 oz Blanco tequila and ice to the shaker. Shake 8–10 seconds until well chilled.
Serve and top
Strain into a highball glass filled with ice. Top with 1 oz soda water or, for a festive variation, float 1 oz sparkling rosé over the top. Stir gently once.
Garnish
Garnish with a grapefruit twist and a mint sprig. Optionally rub the twist on the rim before dropping it in to release oils.
House Demerara Syrup (makes ~1 cup)
Combine 1 cup demerara sugar and 1 cup hot water in a small saucepan. Stir over low-medium heat until the sugar is completely dissolved (do not boil). Remove from heat and let cool to room temperature. Transfer to a clean bottle and refrigerate. Syrup will keep 2–3 weeks. Use 1:1 by volume in the cocktail recipes above.