Mexican Independence Day is Saturday, September 16th, 2017. Celebrate by mixing up these creative cocktails using 123 Organic Tequila.

Mayan Campfire cocktail

Mayan Campfire

Mayan Campfire

Cocktail Courtesy of Matthew Biancaniello

Ingredients:

  • 2 oz. 123 Organic Tequila Reposado (Dos) Infused with Smoked Jalapeños*
  • 2 oz. Homemade Chocolate Syrup**
  • 4-5 Medium Roasted Marshmallows (for Garnish)

Preparation: Combine in a shaker with ice and shake and strain into a rocks glass with ice and place the unroasted marshmallows on top and then slowly roast the marshmallows with a hand held torch.

*123 Organic Tequila Reposado (Dos) Infused with Smoked Jalapeños

Take one ounce of smoked jalapeños and place them in an airtight container with 1 bottle of 123 Organic Tequila Reposado (Dos) for three days and then strain.

**Homemade Chocolate Syrup

Take 1 cup of ground unsweetened dark chocolate, 1 cup of sugar and 1 cup of water and heat it up in a sauce pan until all the ingredients are mixed and set it aside and let it cool for 20 minutes and then pour into an empty glass bottle.


Mezcal and Tonic cocktail

Mezcal and Tonic

Mezcal and Tonic

Cocktail Courtesy of Matthew Biancaniello

Ingredients:

  • 2 oz. Craneo Organic Mezcal
  • 4 oz. Fever Tree Elderflower Tonic
  • 4 Pitted Kalamata Olives
  • 1 Diced Leek, (White Part Only)
  • 2 Sliced Kumquats
  • 2 pinches of Fresh Dill
  • 3/4 oz. Fresh Lime Juice
  • pinch of Salt
  • pinch of Ground Black Pepper
  • Fennel Sprig (for Garnish)

Preparation: Build everything in the glass except the mezcal and tonic and then add the ice and mezcal and tonic and stir. Garnish with fennel sprig.


See You At The Pool cocktail

See You At The Pool

See You At The Pool

Cocktail Courtesy of Jason Eisner, Block Party Highland Park

“For this recipe, you’ll need to do some prep work, but I think it is worth it!”

Ingredients:

  • 2 oz. 123 Organic Tequila Blanco
  • 1 750 ml Bottle Rosé Wine (I use Summer Water, or Squadra Rosato of Nero D’Avola)
  • 1/4 cup Organic Agave Nectar
  • 10 oz. Organic Strawberries (Hulled and Quartered)
  • 2 1/2 oz. Organic Cold Pressed Lemon Juice
  • Black Chia Seeds
  • Black Activated Charcoal

Preparation: At Block Party Highland Park we use a vintage Slushee machine to create a granita of rosé. In this case the machine churns the actual wine into flavored ice, and allows the “frozay” to be full flavored and crisp, instead of watered down and bland. However, it is just as good to pour your rosé into a shallow pan pan and freeze until it is roughly solid. Remember it won’t completely solidify due to the alcohol, but you’re good if you let it freeze for 5-8 hours. I just do not recommend cutting corners and using crushed ice.

Bring agave nectar and equal parts water to a boil in a saucepan; cook, stirring constantly, until the viscosity of the mixture is of even consistency and has married. Add strawberries, remove from heat, and let sit 30-45 minutes to infuse syrup with the color and flavor of the strawberries. Once cool, run mixture (with strawberries in it) through a food processor on high for 10-15 seconds. Strain out solids using a fine-mesh sieve into a small bowl, but do not press hard on the solids. Add lemon juice and cover. Put in the fridge to chill.

In a cocktail shaker, shake 1/4 teaspoon of black activated charcoal with 2 oz. 123 Organic Tequila Blanco and 1 oz. of your strawberry agave mixture. Dry shake and roll into a collins glass. Start to scrape your “frozay” from the pan with a fork and begin folding into the glass. Add chia seeds to taste, as well as your agave syrup. I like my cocktail to stay balanced and on the dry side, so I typically don’t add more syrup.

Garnish with a pickled strawberry heart, or sliced strawberry.

Sip. Smile. Enjoy!