US-New & Seasonal

NEW & SEASONAL COCKTAILS

YANA VOLFSON, BEVERAGE DIRECTOR
COSME, NEW YORK CITY #22 WORLD’S 50 BEST RESTAURANTS

ROCOCO

Craft the Rococo cocktail, created by Yana Volfson during the cold months and allow the room to fill with warm notes of cinnamon, cacao, and the beautiful fresh agave undertones of Casa Dragones Añejo Barrel Blend.

Recipe
  • 2 oz Casa Dragones Añejo Barrel Blend

  • 2 oz Whole Milk

  • ¾ oz Heavy Cream

  • ½ oz Canela Water

  • 18 grams Chocolate Dust


In a small pot heat your whole milk, cream, and canela water on low to medium heat. Begin to whisk in your SOS Chefs chocolate dust in slowly. Once the mixture is to temperature and your chocolate is folded in, turn heat to simmer and continue to whisk. Lastly, add Casa Dragones Añejo Barrel Blend and serve.

Please Don't Tell, New York
JAMES BEARD FOUNDATION AWARD FOR OUTSTANDING BAR PROGRAM

WINTER FLOWER

The Winter Flower is a tequila hot toddy with hibiscus and grenadine to accentuate the floral and aromatic notes of Casa Dragnes Blanco.

Recipe
  • 1 ½ oz. Casa Dragones Blanco
  • 4 ½ oz. Hot Hibiscus Tea
  • ¼ oz. Herbal Liqueur

  • ¼ oz. Grenadine Syrup

 

Stir all ingredients in a mixing glass. Serve in a pre-heated glass with a clove-studded lemon wheel.

José Luis León, Beverage Director
Limantour (#6 World's 50 Best Bars), Xaman and Baltra Bar

FAKE SAUVIGNON

José Luis León uses classic ingredients such as dry sherry, pear and grape to complement the crisp, herbaceous notes of Casa Dragones Blanco, for a bright, refreshing cocktail to welcome Fall.

Recipe
  • 1 ½ oz. Casa Dragones Blanco
  • 1 oz. Fino-style Sherry
  • 1 oz. Green Grapes Juice
  • ½ oz. Pear Juice
  • Slice of pear to garnish

Stir all ingredients in a mixing glass. Serve in a wine or coupé glass. Garnish with a slice of pear.

Please Don't Tell, New York
JAMES BEARD FOUNDATION AWARD FOR OUTSTANDING BAR PROGRAM

DRAGONES VELVET

A creamy cornucopia of fall flavors are expertly showcased in this innovative cocktail, including earthy pumpkin, ground turmeric and spiced clove for a velvety cocktail to warm the senses.


Recipe
  • 1 ½ oz. Casa Dragones Blanco
  • ¾ tsp. Farmer’s Market Organic Pumpkin Puree
  • ¼ oz. Taylor’s Velvet Falernum
  • ¾ oz. Skim Milk
  • 1 Egg White
  • ⅛ tsp. Ground Tumeric

Dry shake, then shake with ice and fine strain into a chilled coupe. No garnish.

Yana Volfson, Beverage Director
Cosme, New York City #22 World’s 50 Best Restaurants

CRYPTO TONIC

Highlighting the subtle green apple and fresh pepper notes of Casa Dragones Blanco, Yana Volfson crafts a refreshingly dry, slightly spiced and perfectly balanced cocktail for Fall.

Recipe
  • 1 oz. Casa Dragones Blanco
  • ½ oz. Ancho Verde
  • ¾ oz. Dry Vermouth
  • ½ oz. Lime
  • 2 oz. Tonic 

leo robitschek
Partner and VP of F&B for the nomad hotel, new york

WINTER IS COMING

Inspired by the fresh, herbal tasting notes in Tequila Casa Dragones Blanco, Leo Robitschek created this perfect winter cocktail with apple cider and maple syrup, balanced with Amaro and lemon.

Recipe
  • 1 oz. Tequila Casa Dragones Blanco

  • 1 oz. Luxardo Amaro Abano

  • ¾ oz. Apple Cider

  • ½ oz Lemon Juice

  • ¼ oz. Maple Syrup


Combine all ingredients over ice. Shake, strain and garnish with apple slices.

JOSÉ LUIS LEÓN, BEVERAGE DIRECTOR
LIMANTOUR (#6 WORLD'S 50 BEST BARS), XAMAN AND BALTRA BAR

MIZUNARA SOUR

José Luis León creates a cocktail that highlights the elegant sweetness of Casa Dragones Reposado Mizunara. 

Recipe
  • 1½ oz Casa Dragones Reposado Mizunara
  • ¾ oz Lemon Juice 
  • ½ oz Yuzu 
  • ¼ oz Natural Syrup 
  • ½ oz Elderflower Liqueur 
  • 4 drops of Egg White Substitute 

YANA VOLFSON, BEVERAGE DIRECTOR
COSME, NEW YORK CITY #22 World’s 50 Best Restaurants

LEMON hot toddy

Yana Volfson crafts a cocktail with Casa Dragones Blanco that is the perfect cocktail to warm you up on a winter day.

Recipe

  • 1 oz Casa Dragones Blanco
  • ½ oz Fresh pressed lemongrass
  • ¾ oz Honey syrup
  • ¼ oz Lemon juice
  • 4 oz hot water
  • 3 Ginger slices

 

Warm up the 4 oz of water. Muddle the ginger slices with the lemon juice in a shaker to create an extract. Combine this extract with the rest of the ingredients into a large snifter and stir to temperature. Serve in a mug and garnish with a lemon slice.