Nice & Spice Recipe

Chill glass

Place a Collins or highball glass in the freezer or fill it with ice water to chill while you build the cocktail.

Muddle mint

In a cocktail shaker, add the fresh mint leaves and the simple syrup. Gently muddle 6-8 times — press to release oils but avoid shredding the mint (which can turn bitter).

Add the Casamigos Reposado Tequila (2 oz), Luxardo Maraschino (0.5 oz), cinnamon-habanero amaro (0.5 oz), fresh lime juice (0.75 oz), and fresh lemon juice (0.25 oz) to the shaker with the muddled mint. Add 6 ice cubes. Cap and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty.

Discard the chilling ice/water from the chilled glass. Double-strain the cocktail into the chilled Collins/highball glass over fresh ice using a fine mesh strainer along with the shaker strainer — this removes small mint bits and ensures a clean texture.

Top the poured cocktail with about 2 oz of seltzer to give a bright effervescence. Gently stir once with a bar spoon to integrate.

Garnish with one Luxardo cherry skewered on a cocktail pick, a fresh mint sprig (slap the mint between your palms first to release aroma), and a lime wheel on the rim. If you want extra visual spice, lightly dust a tiny pinch of ground cinnamon on top or float a very thin habanero slice (seeded) — optional and for experienced spice-lovers only.

Serve immediately. Suggest advising guests that the drink offers a balance of reposado warmth, cherry sweetness from Luxardo, and a subtle cinnamon-habanero heat rounded by citrus and cooling mint.