SUMMER COCKTAILS TO SIP AND SAVOR
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)
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2 cups Casa Dragones Blanco
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2 cups Freshly Squeezed Lime Juice
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½ cup Triple Sec
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½ cup Pomegranate Concentrate
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1 to 2 cups Ice cubes
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Pomegranate seeds and lime wedge for garnish
Combine lime juice, tequila, triple sec, chilled pomegranate concentrate, and ice cubes in a high-powered blender. Blend until smooth and slushy. Divide evenly among 4 glasses and serve. Garnish with pomegranate seeds.
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
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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. 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
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1 oz. Casa Dragones Blanco
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1 oz. Ancho Reyes Liquor
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¾ oz. Lime Juice
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½ oz. Natural Syrup
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1 ½ oz. Grapefruit Juice
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1 slice of Jalapeño pepper
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Top off with sparkling water
Muddle the jalapeño pepper slice with salt on a shaker. Add all the ingredients, except for the sparkling water and shake with ice. Rim one side of a highball ice with chili powder. Strain the cocktail into the glass and top off with the sparkling water. Garnish with a grapefruit slice and rosemary.
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
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1 oz. Casa Dragones Blanco
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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.
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
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2 oz. Casa Dragones Reposado
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¾ oz. Lime Juice
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½ oz. Elderflower liquor
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1 ½ oz. Grapefruit Juice
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¼ oz. Simple Syrup -
4 dashes of egg white substitute
Shake all ingredients with ice. Double strain in a Nick & Nora glass.
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.
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
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2 oz. Casa Dragones Blanco
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¾ oz. Lemon juice
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½ oz. Agave honey
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3 fresh cut-crushed ginger slices
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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.
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
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2 oz. Casa Dragones Blanco
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¾ oz. Lime Juice
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½ oz. Grapefruit Juice
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½ oz. Agave Syrup
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1 oz. Fever Tree Ginger Ale
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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.