Watermelon Basil Margarita 

• 2 oz Blanco Tequila
• 0.5 oz Cointreau/Grand Marnier/Triple Sec/Orange Liqueur
• 1 oz Watermelon Juice
• 0.7 oz Lime Juice
• 0.2 oz Agave Syrup
• 2 Piece Basil Leaf
• 1 Piece Watermelon Wedge
  
  1. Combine ingredients in a cocktail shaker and shake with ice to chill.
  2. Strain onto fresh ice in a double old-fashioned glass.
  3. Garnish with a basil leaf and wedge of watermelon.
  
  Because theyre both derived from agave plants, agave nectar and tequila are an uncommonly perfect pairing of sweetener and base, with the agave rounding out tequilas sharpness. But honestly, agave harmonizes beautifully with every element of this recipeit helps counterbalance the fresh lime juices acidity and draw out the fruitiness of the watermelon without overpowering its delicate natural flavor. All in all, the ideal summer cocktail.

  
  Herbal Hibiscus Highball 

  • 2 oz Gin
  • 0.8 oz Agave Syrup
  • 0.5 oz Hibiscus Tea (Cooled)
  • 3 oz Soda Water
  • 1 Piece Hibiscus Flower.
    
    In a shaker, combine gin, cooled hibiscus tea, agave syrup. Shake well and strain into a highball glass over ice. Top with soda water. Garnish with a hibiscus flower.
    
    A more botanical take on a refreshing warm-weather drink, this sophisticated twist on a highball starts with gins strong botanical foundation. Its floral, juniper and herbal notes are enhanced by the addition of hibiscus tea, which gives the cocktail a vibrant (read: Instagram-friendly) ruby shade and mouthwateringly tart flavor. Here, the agave enhances all of the existing flavors and helps create a drinkable, smooth consistency.

  Se Busca Wanted Margarita

  • 2 oz Mezcal
  • 0.5 oz Cointreau/Grand Marnier/Triple Sec/Orange Liqueur
  • 0.8 oz Lime Juice
  • 0.8 oz Agave Nectar
  • 1 Piece Half-Smoked Salt Rim
    
    Place all ingredients into a shaker with ice. Shake and strain into a rocks glass with a half-smoked salt rim.
    
    The backbone of this drink is mezcal, a distant cousin of tequila made from traditional artisanal methods of roasting agave hearts, or pias, in underground pits. The result? A bold, smoky flavor with earthy, peppery undertones thats very different from tequilas smooth, more vegetal flavor profile. This vibrant, bold margarita also features the citrusy bitterness of Cointreau or Triple Sec as well as lime, and the agave rounds it all out. (P.S. Dont sleep on the salt rim here. It adds umami and gives each sip that sweet-and-sour pop you want.)

  Verde Margarita

  • 2 oz Tequila
  • 0.8 oz Cointreau/Grand Marnier/Triple Sec/Orange Liqueur
  • 0.8 oz Elderflower Liqueur
  • 0.5 oz Sherry Wine
  • 0.8 oz Lime Juice
  • 0.5 oz Agave Syrup
  • 1 Piece Lime Wedge
  • 1 Piece Celery Stick
  • 1 Pinch Salt
  • 1 Piece Celery Spear
  • 1 Piece Edible Flower
    
    1. Rim a highball glass with a mix of sugar, maldon salt & celery salt.
    2. Combine ingredients in a blender with crushed ice and blend until a slushy consistency is achieved.
    3. Pour contents from blender into glass.
    4. Garnish with celery spear and edible flower before a well-deserved siesta
    
    Lots of layers going on here: the sharp character of tequila offers a sturdy base for zesty Triple Sec and lime, the elegant and subtle floral notes of St. Germain, the nutty refinement of dry sherry, and agave for sweetness, body and smoothness.