Smooth and slightly smokey, Revel Avila is the perfect match for fall cocktails.
Made from agave grown in the Morelos Region, Avila uses a combination of production methods from tequila and mezcal for a unique and versatile spirit. The dynamic flavor profile works wonderfully in a wide range of cocktails and is particularly suited to riffs on classic cocktails like the Old Fashioned. Mix up one of these three cocktails to enjoy while leaf peeping!
South For The Winter
- 1 1/4 oz. Revel Reposado
- 3/4 oz. Aperol
- 3/4 oz. Amaro Nonino
- 3/4 oz. Lemon Juice
Preparation: Add all ingredients to a shaker filled with ice. Shake and double-strain into a coupe. Garnish with an expressed grapefruit twist.
- 2 oz. Revel Blanco
- 1/2 oz. Fresh Lemon Juice
- 3/4 oz. Blood Orange Juice
- 1/2 oz. Vanilla-Infused Demerara Syrup*
- 4 drops Clove Tincture**
Preparation: Shake all ingredients, then fine strain over a large rock in a double old-fashioned glass. Garnish with a dehydrated blood orange piece.
*Vanilla-infused Demerara Syrup
- 1 cup Demerara or Turbinado sugar
- 1 cup water
- 3 vanilla pods, scraped out
Preparation: Bring the Sugar and water to a boil until sugar dissolves. Turn stove to the lowest heat, slice the vanilla pods length-ways then scrape the beans into the syrup. Drop in the scraped-out pods and let sit for 20 mins. Turn off heat, let syrup sit for an additional 30 mins, then refrigerate.
- 45 gr Cloves
- 100 ml Vodka or neutral grain spirit
Preparation: Toast cloves over a medium heat until fragrant. Remove from heat and let cool. Combine with neutral grain spirit in vacuum sealed bag and cook en sous vide at 165° for 1 hour. Chill in an ice bath then strain through a fine sieve. Transfer to a small bottle with dropper to serve. (In the absence of a sous vide machine, cloves can be left to infuse with neutral grain spirit in a sealed bottle for one week).
- 1 1/2 oz. Revel Reposado
- 3/4 oz. St George Spiced Pear Liquor
- 3/4 oz. Fresh Lemon Juice
- 3/4 oz. Habanero Infused Maple Syrup
- Egg White
Preparation: Build in tin, “dry shake” cocktail; add ice and “wet shake” then double strain into a coupe. Garnish with a skewered pear fan with cinnamon dust.