Tequila Casa Dragones has chosen 6 extraordinary cocktails that capture the essence of winter. Warm up your winter evenings with these delicious recipes crafted from some of the top bartenders in the U.S. and Mexico, with ingredients such as hibiscus and apple cider, and Casa Dragones Blanco.

Winter is Coming served at The NoMad Bar, New York

Inspired by the fresh, herbal tasting notes in Tequila Casa Dragones Blanco, Leo Robitschek, Bar Director at The NoMad Hotel, crafts a perfect winter cocktail with apple cider and maple syrup, balanced with Amaro and lemon. The sweetness of the maple syrup and the bitterness of the apple cider make the cocktail a perfect winter drink.

Recipe

1 oz. Tequila Casa Dragones Blanco
1 oz. Luxardo Amaro Abano
.75 oz. Apple Cider
.5 oz. Lemon Juice
.25 oz. Maple Syrup

Shake, strain, and garnish with apple slices.

Winter Flower served at Please Don’t Tell, New York

James Beard award-winning mixologist Jim Meehan from PDT in New York City, crafts the Winter Flower, a tequila version of the Hot Toddy, using hibiscus and grenadine to accentuate the floral and aromatic notes of Tequila Casa Dragones Blanco. Proof that Casa Dragones Tequila can also be savored heated.

Recipe

1.5 oz. Tequila Casa Dragones Blanco
4.5 oz. Hot Hibiscus Tea
.25 oz. Benedictine
.25 oz. Jack Rude Grenadine

Serve in a pre-heated glass with a clove-studded lemon.

Silver Needles by Raúl Torrecilla served at Casa Dragones’ Tasting Room, San Miguel de Allende

From behind the bar at Casa Dragones’ Tasting Room, Raúl Torrecilla of Corazón de Alcachofa in Guadalajara, Mexico creates a full-bodied cocktail called Silver Needles, with Casa Dragones Blanco. Torrecilla crafted the signature cocktail especially to serve to VIP guests during his bartender residency. Making his own shrub with chamomile and green pepper, Torrecilla compliments the beautiful green notes found in Casa Dragones Blanco, while adding egg white to a full, velvety body. The cocktail is garnished with thyme and pink pepper for an added aromatic kick.

Recipe

2 oz. Tequila Casa Dragones Blanco
5 oz. Homemade shrub made with green pepper, chamomile, and apple vinegar
5 oz. Fresh lemon juice
3 oz. Agave syrup
3 oz. Egg white
1 Dash Strega liqueur

Combine all ingredients on ice and shake vigorously. Strain over a coupe glass. Add the dash Strega liqueur and garnish with thyme and pink pepper.

Citron au Jardin served at French Laundry, Yountville

From Chef Thomas Keller’s Michelin-starred restaurant, The French Laundry comes a delicious and innovative cocktail, named Citron au Jardin. Renowned for its locally sourced ingredients, The French Laundry uses bronze fennel and honey from their own garden, for a fresh, aromatic signature cocktail. Lemon juice and simple syrup balance the semi-sweet notes of agave, while the fennel and chartreuse compliment the bold, herbaceous taste of Casa Dragones Blanco.

Recipe

2 oz. Tequila Casa Dragones Blanco
.25 oz. Yellow Chartreuse
.5 oz.  Garden Honey
.25 oz. Simple Syrup
.75 oz. Lemon Juice
.75 oz. Sparkling Water

Muddled Garden Bronze Fennel
Muddle the fennel. Add remaining ingredients and mix. Strain over a large ice cube. Garnish with fennel.

The Dragon Sparkler served at The NoMad Bar, New York

Incorporating robust and sweet flavors such as cinnamon and sherry with champagne Leo Robitschek, Bar Director at The NoMad Hotel in New York City, crafts festive cocktail with Tequila Casa Dragones Blanco, for an all-year-round favorite.

Recipe

1 oz. Tequila Casa Dragones Blanco
1 oz. Amontillado Sherry
.75 tbsp Cinnamon
.75 Lemon juice
2 oz. Champagne

Shake and strain into a highball. Garnish with a lemon wheel and cinnamon stick, and then top with champagne.

Spicy Suite by Andrew Maurer

The hints of green apple nosed in the aromas of Tequila Casa Dragones Blanco are brought to the forefront in this warm and wintery cocktail created by craft specialist Andrew Maurer.

Recipe

1.5 oz. Tequila Casa Dragones Blanco
2 oz. Mulled Apple Cider
.75 oz. Domain de Canton Ginger Liqueur
.5 oz. Lemon Juice
1 tbsp Cayenne/Cinnamon Dust

Stir all ingredients and pour into a lowball glass. Garnish with candied ginger and cayenne/cinnamon dust.