Mixing It Up With Espanita Tequila

Superior tequila can complement and enhance the vast range of liquid creations brought to life by mixologists.

A drink that empowers bartenders to creatively breakthrough is the one most necessary to complete an excellent mixing arsenal.

Greatness recognizes greatness. Musical icon and motivational speaker internationally known as Pitbull took it upon himself to represent Espanita Artisanal Tequila as its Global Brand Ambassador. His strong passion for the classic agave spirit has led him to try several different brands over time. The company that most thoroughly impressed Mr. Worldwide was none other than Espanita. Highlighting the tequila brand’s draw factor, the star quoted, “It’s a pleasure to make a cocktail with Espanita. Depending on my mood, this very versatile tequila can hit always hit the spot.”

Making things easier for the mixing community was always a top priority in the making of Espanita’s tequila trio, according to Marina Wilson, President and CEO.

“Espanita was created with the bartending community in mind. The bottle design is bartender friendly and can be easily used during service. The flavor profiles of all three age expressions were carefully developed to showcase the flavors and aromas of traditionally cooked Blue Agave and to stand on their own when mixed with other ingredients with intense flavor profiles.”

Blanco, Reposado, and Anejo are the three distinctive, complex variations of tequila offered by Wilson’s brand.

The shining and herbaceous, Espanita Blanco tequila is a perfect sipper. This age expression is ideal in cocktails because of the zesty, extreme flavors of slowly roasted Blue Agave. Espanita Blanco is suggested for beverages that are either tart (Margarita), savory and spicy (Bloody Maria, Sangrita, Tequila Cesar), or light summer drinks (Tequila Cooler, Tequila Spritzer).

Reposado is enjoyable poured neat or on the rocks. Mixed drinks are augmented by the delicious oak-driven flavors and the accompanying roasted Agave. Reposado is most comfortable in popular cocktails such as the Margarita, Paloma, Batanga, Tequila Sunrise, and Mexican Mule.

Espanita Anejo’s toasty and buttery flavors are a must for state-of-the-art cocktails. Classic drinks like the Tequila Manhattan, Tequila Sour, Tequila Sidecar are the best to serve up with the pale amber spirit. Creamy characteristics of the tequila are enhanced when cocktail bitters such as Angostura, Orange Bitters, Chocolate Bitters, and Mole Bitters come into play.

Revered expert mixologists over at Cocktail Cartel acknowledge Espanita’s adaptive presence in the industry. Cocktail Cartel is a savvy beverage consulting and management company that encapsulates laid-back Miami swagger. Established in 2015 by fellow star bartenders Manuel Picon, Eddie Fuentes, and Hector Acevedo; the Cartel has 40+ years of combined beverage hospitality experience. The three share their knowledge, talent and creativity to offer superior beverage program consultation, event production, and brand development.

Eddie Fuentes elaborates on what makes Espanita so special. He explains, “From the moment we tasted Espanita Artisanal Tequila we knew it was a perfect choice not only for a timeless Margarita, but for so much more! This tequila is so zesty and vibrant with crisp floral aromas, while being so smooth and velvety at the same time.  It works in practically any tequila-based cocktail and elevates the drink, making it truly special! When we got our hands on Espanita tequila for the first time, we could not resist experimenting and trying it in a variety of cocktails, and it delivered every single time.”

With endorsements from and icon and pro mixologists, its no secret that Espanita is a top-tier, all-around collection of artisanal tequilas.

FRAMBUESA DE JALISCO

Ingredients:

• 2 oz. Espanita Reposado Tequila
• 1/2 oz. Fresh Lemon Juice
• 1 oz. Agave Nectar
• 5 Large Raspberries
• 2-3 dashes Orange Bitters
• 1 pinch Red Pepper Flakes (optional)
• Lemon Twist for Garnish

Preparation: Muddle large ripe raspberries in a Boston shaker to release the juices. Add Espanita Reposado Tequila, freshly squeezed lemon juice, orange bitters (such as Angostura Orange Bitters or Regan’s Orange Bitters), agave nectar and, if using, a small pinch of red pepper flakes.

Add a handful of ice to the shaker and shake vigorously for 15 to 20 seconds until the drink is thoroughly chilled and the frost starts forming on the outside of the shaker.

Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass. Garnish the drink with a lemon twist.

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TANGO CON MANGO

Ingredients:

• 2 oz. Espanita Anejo Tequila
• 1/2 oz. Triple Sec
• 1 Fresh Mango, Skinned and Pitted
• 3 oz. Fresh Mango Juice
• 3/4 oz. Fresh Lime Juice
• 1/8 tsp of Habanero Mango Jelly (Optional)

For rim: Lime juice, sugar and lime zest

Preparation: Juice a lime and spread the juice in a saucer. In another saucer, combine some sugar and lime zest. Dip chilled glass in a lime juice first and then rim the wet edges with a combination of sugar and lime zest. Fill the glass with fresh crushed ice. Set aside.

Remove the skin and a pit from a ripe fresh mango and dice it. Set aside a tablespoon of diced mango. Place the rest of diced mango in a Boston shaker and muddle well. Add Espanita Anejo tequila, triple sec or your favorite orange liqueur, fresh mango juice, freshly pressed lime juice, habanero mango jelly (if using), ice and shake well.

Strain the drink into the prepared glass and garnish with remaining diced mango and a lime wheel.

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STARLIGHT IN ESPAÑA

Ingredients:

• 2 oz Espanita Anejo Tequila
• 3/4 oz. Triple Sec
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Simple Syrup
• 5 – 6 Small Fresh Mint Leaves
• 2 Slices of Fresh Pineapple, Cut in 1-inch Cubes
• 3 – 4 dashes of Blood Orange Bitters
• Pineapple Spear for Garnish

Preparation: In a Boston shaker, lightly muddle together fresh mint leaves, pineapple chunks, simple syrup and freshly squeezed lime juice. Add Espanita Anejo tequila, triple sec or your favorite, orange-flavored liqueur and a handful of ice and shake vigorously for 10 to 15 seconds to chill.

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.

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BLUE ENIGMA

Ingredients:

• 1 cup of fresh blueberries
• 2 oz. Espanita Blanco tequila
• 1 oz. Triple Sec
• 3/4 oz. Simple Syrup
• 1/2 oz. Fresh Lime Juice
• 2-3 Mint Leaves
• 3-4 dashes of Blood Orange Bitters

Preparation: Juice a lime and spread the juice in a saucer. In another saucer, combine some sugar and lime zest. Dip chilled glass in a lime juice first and then rim the wet edges with a combination of sugar and lime zest. Fill the glass with fresh crushed ice. Set aside.

In a Boston shaker, muddle fresh blueberries and 2-3 fresh mint leaves. Add Espanita Blanco Tequila, triple sec or your favorite orange liqueur, simple syrup, fresh lime juice and a handful of ice. Strain into prepared glass and add several dashes of Blood Orange Bitters and stir with a cocktail spoon. Garnish with a mint sprig.