US-Top Summer Cocktails

TOP 10 SUMMER Cocktails

PUJOL, MEXICO CITY
#13 WORLD'S 50 BEST RESTAURANTS

GINGER MARGARITA

Mexico City’s renowned restaurant, Pujol, brightens the classic margarita with a dash of ginger, bringing out the citrus and agave notes in Casa Dragones Blanco.

Recipe
  • 2 oz. Casa Dragones Blanco
  • ¾ oz. Lemon juice
  • ½ oz. Agave honey
  • 3 fresh cut-crushed ginger slices
  • Hibiscus salt

Rim a rocks glass with hibiscus salt. Muddle the fresh ginger slices with the lemon juice and honey in a cocktail shaker, then add the remaining ingredients and shake with ice. Strain into the ice-filled, rimmed rocks glass.

JIM MEEHAN
JAMES BEARD FOUNDATION AWARD-WINNER, AUTHOR, MIXOLOGIST

MICHELADA DRAGONES

Inspired by the produce found in the fertile fields surrounding the agave harvest, this cocktail incorporates tomatoes and jalapeño into the classic Michelada, for a bold, savory cocktail.

Recipe
  • 1 ¼ oz. Casa Dragones Blanco
  • ¼ oz. Dry Vermouth
  • ¼ oz. Lime Juice
  • ¼ oz. Green Tomato Juice
  • ¼ oz. Agave Syrup
  • ¼ oz. Seeded Jalapeño (cut into slices) 
  • Mexican Lager

Muddle jalapeño in shaker tin. Add all other ingredients except beer. Shake with ice gently to combined ingredients. Fine strain into a pilsner glass rimmed with salt and filled with ice. Top with lager, stir, and garnish with a slice of jalapeño.

JOSÉ LUIS LEÓN
BEVERAGE DIRECTOR LIMANTOUR, XAMAN AND BALTRA BAR

mizunara sour

José Luis León introduces the Mizunara Sour crafted with Casa Dragones Reposado Mizunara, now on menu at Limantour, in Mexico City. 

Recipe

  • 2 oz. Casa Dragones Reposado

  • ¾ oz. Lime Juice

  • ½ oz. Elderflower liquor

  • 1 ½ oz. Grapefruit Juice

  • ¼ oz. Simple Syrup

  • 4 dashes of egg white substitute

FABIOLA PADILLA
BEKEB, SAN MIGUEL DE ALLENDE
50 BEST DISCOVERY

GREEN SUNSET

Fabiola Padilla from BEKEB, an artisanal bar in San Miguel de Allende, creates this cocktail with local ingredients and a Japanese touch.

 

Recipe

  • 1 oz. Casa Dragones Blanco
  • 2 oz. Prickly pear puree
  • ¾ oz. Sake
  • ½ oz. Simple syrup
  • ½ oz. Lemon juice
  • 3 Basil leaves
  • Mint or basil for garnish

 

Place the basil leaves in a shaker and add all ingredients, plus ice. Hard shake for 20 seconds. In an old-fashioned glass, place a large ice cube. Double strain into the old-fashioned glass and garnish with mint or basil.

MARTHA STEWART
ENTREPRENEUR, AUTHOR & TV PERSONALITY

MARTHA-RITA

A special version of the margarita crafted with Martha Stewart’s favorite tequila, Casa Dragones Blanco.

 

Recipe (serves 4 cocktails)

  • 2 cups Casa Dragones Blanco

  • 2 cups Freshly Squeezed Lime Juice

  • ½ cup Triple Sec

  • ½ cup Pomegranate Concentrate

  • 1 to 2 cups Ice cubes

  • Pomegranate seeds and lime wedge for garnish

YANA VOLFSON
BEVERAGE DIRECTOR at COSME, NEW YORK CITY

MARGARITA ROYALE

Yana Volfson crafts a festive take on a classic Margarita by adding champagne to her perfectly balanced cocktail.

Recipe
  • 1 oz. Casa Dragones Blanco
  • ¾ oz. Giffard Triple Sec
  • ¾ oz. Lime Juice 
  • 2½ oz. Champagne

Combine all ingredients except for champagne in a cocktail shaker. Shake with ice, strain into a Nick & Nora glass and top with champagne.

PABLO PASTI
MIXOLOGIST at LIMANTOUR, MEXICO CITY

MICHELOMA

Pablo Pasti crafts a creative fusion of two beloved Mexican cocktails: the Paloma and the Michelada, for a delicious, savory cocktail with true Mexican heart. 

Recipe
  • 1 ½ oz. Casa Dragones Blanco
  • ¾ oz. Cynar (artichoke-based bittersweet liqueur)
  • ½ Can of Lager beer
  • ½ oz. Grapefruit juice
  • Pink salt and pepper

Combine ice, Casa Dragones Blanco, grapefruit juice and Cynar. Shake and pour into highball glass with salted rim. Top with lager beer.

FABIOLA PADILLA
BEKEB, SAN MIGUEL DE ALLENDE
50 BEST DISCOVERY

ALAZÁN

At Bekeb, using local, Mexican ingredients is part of the bar philosophy, and Fabiola sets a high-quality standard in mixology that stays true to its roots. With this in mind, she introduces Alazán, a signature cocktail crafted with Casa Dragones Añejo Barrel Blend.

 

Recipe

  • 1 oz Casa Dragones Añejo

  • 1 oz Mandarine Napoleón Liqueur

  • 1 oz Dolin Blanc Vermouth

  • 5 drops of Dashfire Clove Bitters

  • Spiraled Orange peel and cloves for garnish

 

 

 

 

 

In a mixing glass, add all ingredients, and then add ice. Mix for 20 seconds with a large barspoon. Add a transparent ice cube to an old-fashioned glass. Use a julep strainer to pour the ingredients into the class. Finish the preparation by adding zest from the orange peel to the cocktail, and then add that orange peel in a spiral as a garnish. Add cloves for additional garnish.

LIVE AQUA
FEATURED ON FORBES TRAVEL GUIDE AS A SANCTUARY FOR DESIGN AND ART LOVERS

FIRE PALOMA

Local mixologist at Live Aqua Hotel in San Miguel de Allende, crafts a spicy paloma with Casa Dragones Blanco, perfect to enjoy by the pool. 

Recipe

  • 1 oz. Casa Dragones Blanco

  • 1 oz. Ancho Reyes Liquor

  • ¾ oz. Lime Juice

  • ½ oz. Natural Syrup

  • 1 ½ oz. Grapefruit Juice

  • 1 slice of Jalapeño pepper

  • Top off with sparkling water

CHEF ENRIQUE OLVERA, PUJOL & JIM MEEHAN, JAMES BEARD FOUNDATION AWARD-WINNER, AUTHOR, MIXOLOGIST

pink panther

Chef Enrique Olvera of Casamata Group (Pujol, Cosme, Atla, Damian and Ticuchi) joined James Beard Foundation award-winning mixologist, Jim Meehan, in a Jamming Session to create the Pink Panther, a Paloma with a twist.

 

Recipe

  • 2 oz. Casa Dragones Blanco

  • ¾ oz. Lime Juice

  • ½ oz. Grapefruit Juice

  • ½ oz. Agave Syrup

  • 1 oz. Fever Tree Ginger Ale

  • 2 dashes of Orchard Street Celery Shrub


Shake with ice and fine strain into a Collins glass filled with ice. Top with 1 oz. Fever Tree Ginger Ale. Garnish with a lime wheel.

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