Infused Margaritas & Tacos (Menu)

Hibiscus Tommy's Margarita

Ingredients:

  • 1.5 oz Hibiscus infused Espolón Silver Tequila
  • .5 oz Agave Syrup (mix 2 parts agave nectar + 1 part hot water)
  • .75  Lime Juice

Glass: Coupe

Method: Combine all ingredients and shake. Strain straight up into a chilled coupe (without ice).

Garnish: Lime Wheel

 

Pineapple Jalapeño Mezcal Margarita

Ingredients:

  • 1.5 oz Del Marguey Vida Mezcal
  • .5 oz Pineapple Juice
  • .5 oz Honey-Ginger Syrup (mix equal parts ginger syrup + honey syrup)
    • Honey Syrup (mix 2 parts honey + 1 part hot water)
    • Ginger Syrup (mix 1 part fresh juiced ginger + 1 part white sugar)
  • .75 oz Lime Juice

Glass: Rocks

Method: Muddle jalapeño. Add ingredients. Shake and strain over large ice cubes and garnish with a lime wheel.

 

Citrus Infused Margarita

Ingredients:

  • 1.5 oz Citrus Infused Herradura Silver Tequila
  • .5 oz Rosemary Syrup (mix 1 part water + 1 part sugar + 4 rosemary sprigs) 
  • .75 oz Lemon Juice

Glass: Rocks

Method: Muddle cucumber slices. Add ingredients. Shake and strain over large cubes. 

Garnish: Cucumber

 

Port Finished Margarita 

Ingredients:

  • 1.5 oz Port finished Expolón Tequila
  • .5 oz Vanilla Syrup (mix simple syrup + a dash of vanilla extract)
  • .75 oz Passionfruit Pureé
  • 1 dash Orange Bitters

Glass: Rocks

Method: Combine ingredients. Shake and strain over large ice cubes.

Garnish: Orange Wheel