Hey you! Yes you! You look like you would really rather be sipping a fun and festive cocktail right now. We all would.
In light of that, libation expert Anthony Baker has agreed to take us on beyond your basic margarita, coming up with recipes for tequila cocktails made with various other fresh ingredients that look nothing like that over-imbibed classic.
Baker, a Jersey City native, got his start in the industry bartending his way through college. After graduating college and landing a financial analyst job, he found himself returning to his true passion, hospitality, with bartending and cocktails as his specialty.
He worked his way up through the lofty restaurant and hospitality ranks in New York City, heading bar operations and consulting, developing a culinary approach to cocktails and becoming known as the Cocktail Professor. During the pandemic, he’s been shaking out his wisdom to us regular folk, via cocktail classes on Cozymeal.com.
He’s also hooked up with the handcrafted award-winning Espanita® Artisanal Tequila, which you may have seen Christian Armando Perez, aka Pitbull, promoting. Baker brings a delicious and sophisticated touch to Espanito, offering the following:
5 Tasty Tequila Cocktails That Aren’t Margaritas
- 2 oz Espanita Anejo tequila
- 2 oz passion fruit juice
- 75 oz Barenjager Honey liqueur
- 75 oz fresh lime juice
- 5 oz simple syrup
- 2 – 3 leaves of fresh mint
In a Boston shaker, muddle 2 or 3 fresh mint leaves to release the flavors. Then add freshly squeezed lime juice, high quality passion fruit juice (freshly pressed is preferable), Barenjager Honey liqueur and Espanita Anejo tequila. Stir well to combine. Add simple syrup and a large handful of ice cubes; shake vigorously for 10 to 15 seconds.
Strain the cocktail through a fine mesh strainer into a tumbler glass filled with ice cubes. Serve with a straw. Cheers!
MOSCA DE ESPANA
2 oz Espanita Anejo Tequila
0.75 oz Triple Sec
0.75 oz fresh lime juice
0.5 oz simple syrup
5 – 6 small fresh mint leaves
2 pieces of fresh pineapple, cut in 1-inch cubes
4 dashes blood orange bitters
Garnish: pineapple spear
In a Boston shaker, lightly muddle together fresh mint leaves, pineapple chunks, simple syrup and freshly squeezed lime juice. Then add Espanita Anejo tequila, triple sec and a handful of ice and shake vigorously for 10 to 15 seconds.
Strain into a tall glass filled with ice through a fine mesh strainer. Add 4 dashes of Blood Orange Bitters on the top and stir briefly. Garnish the cocktail with a pineapple spear.
Note: Canned pineapple can be substituted for a fresh one; in this case you may want to adjust the sweetness of the cocktail by reducing the amount of simple syrup.
2 oz ESPANITA® Reposado Tequila
1 oz orange liqueur (Triple Sec or Cointreau)
1 teaspoon raw sugar
0.5 oz fresh lime juice
2 large fresh strawberries plus one for garnish
Garnish: 1 strawberry, hulled and sliced, plus one mint sprig
In a Boston shaker, muddle the ripe fresh strawberries with raw sugar and freshly squeezed lime juice. Add Espanita Reposado tequila and orange flavored liqueur such as Cointreau or Triple Sec. Top the shaker off with a 3/4 cup of ice cubes. Shake vigorously for 15 to 20 seconds.
Prepare a large old-fashioned glass by filling it with large chunk of ice and add sliced strawberry. Gently stir to combine. Strain the cocktail through a fine mesh strainer into an ice-filled old-fashioned glass. Garnish with a small sprig of mint.
SPICY SLICE OF TROPICAL PARADISE
2 oz Espanita Reposado tequila
2 oz fresh pineapple juice
1 oz fresh lime juice
0.75 oz orange liqueur
1 to 3 slices jalapeno (seeds removed)
4 to 5 drops of fresh ginger juice
Spicy salt — combine with dry chile arbol and spread on a plate.
Grate a thumb-sized piece of ginger, squeeze the juice out and set the juice aside. Wet the edges of the large old-fashioned glass with lime juice and roll in spicy salt. Fill the glass with chunks of ice.
In a mixing glass, muddle fresh pineapple pieces and strain through a fine mesh strainer into a Boston shaker, measuring 2 oz of juice. Add freshly pressed lime juice, Espanita Reposado tequila, orange liqueur, and 1 to 3 thin slices of jalapeno (depending on how spicy you want your drink) with seeds removed. Muddle lightly and add 4 to 5 drops of fresh ginger juice to add extra spicy layers of flavor.
Add a handful of ice to the shaker and shake vigorously. Strain the drink in the prepared cocktail glass and garnish with a triangle chunk of pineapple and a slice of jalapeno.
STRAWBERRY BASIL SLUSHIE
2 oz Espanita Blanco tequila
3-4 ripe strawberries
3 basil leaves
0.75 oz freshly pressed Lime juice
O.75 oz agave syrup
0.5 oz triple sec
Garnish: Basil leaf
In a Boston shaker, combine strawberries, lime juice, agave syrup and Basil leaves. Muddle together and add Espanita Blanco and orange-flavored liqueur such as triple sec. Top with a handful of ice and shake vigorously for 10 to 15 seconds.
Strain through the fine mesh strainer in a chilled cocktail ice filled with crushed ice. Garnish with a small basil leaf and serve immediately.
Tequila! Once you’re finished doing the Pee Wee Herman dance, checkout these 5 tequila cocktails that aren’t margaritas.