Cocktail Recipes

There Was a Man, There Was a Woman

2 oz Reposado Tequila

1/2 oz Green Chartreuse

1/2 oz Amontillado Sherry

3/4 oz Lime

3/4 oz Cantaloupe Syrup

Squirt Citrus Soda


  1. Rim a glass half way with Tajin spice mixture. Set aside.
  2. Combine tequila, chartreuse, sherry, syrup, and lime in a cocktail shaker with ice.
  3. Shake well, about 30 seconds.
  4. Strain over one large ice cube in spice rimmed glass. Top with desired amount of citrus soda and stir to combine.

Cantaloupe Syrup

1 cup Water

1 cup Granulated Sugar

1 Cup Cantaloupe, cubed

  1. Cut 1 cup of fresh cantaloupe into cubes. Set aside.
  2. Bring water to a rolling boil over medium-high heat. Slowly stir sugar into hot water until dissolved.
  3. Add cantaloupe to syrup. Reduce heat and simmer for about 5 minutes. Remove from heat and allow mixture to cool completely.
  4. Add syrup with cantaloupe to a sealable container and store in the refrigerator for 24 hours.
  5. Remove syrup from container and strain. Discard solids and return syrup to an airtight container. Store chilled for up to 2 weeks.
Cocktail Recipes

A Perfect Margarita

Dry and sour are two distinctly different flavors—you will feel something dry in the back of your throat, similar to the sensation after drinking a red wine. Sour will be a zing, almost pain in the soft part of your cheek—if that’s where you taste the acid in this drink, consider adding a touch more syrup until it satisfies your tastes.

2 oz blanco or reposado tequila

¾ oz orange liqueur or dry curaçao

¾ oz lime

¼ oz rich simple syrup

  1. Combine all ingredients into a shaker tin.
  2. Shake well until frothy—my rule is to shake until the shaker tin freezes in my hand, about 40 seconds.
  3. Strain through a fine sieve into a rocks glass over ice.
  4. Garnish with lime wheel* if desired, and enjoy!

*if you garnish with a lime wedge to be squeezed into drink, you might have to adjust your sugar amounts. If you like a slightly sweeter margarita, feel free to increase the simple syrup portion until it reaches your desired flavor.

Cocktail Recipes

Blood in the Water

1 oz reposado tequila

1 oz amaro montenegro

¾ oz lemon

¼ oz rich simple syrup

2 drops salt solution (4 water : 1 salt) 

3 dash angostura

2 lemon peels

  1. Combine tequila, amaro, lemon, simple syrup, salt, and 1 lemon peel into cocktail shaker tin.
  2. Shake well until shaker tin freezes in your hand, about 40-60 seconds.
  3. Strain over ice.
  4. Using a dropper or barspoon, carefully drop angostura on top of the cocktail.
  5. Hold lemon peel 4 inches above drink. Pinch, skin-side down, with pointer finger and thumb, expressing lemon oil over the cocktail.
  6. Rub skin side of peel over the lip of the glass. Drop into cocktail and enjoy!
Cocktail Recipes

Sherry Margarita

Sherry is a fortified Spanish wine with a big personality. Ranging from delicate, bone-dry fino to rich, dense oloroso, sherry is one of my favorite low abv ingredients because it packs a ton of flavor into a relatively small amount of alcohol. This is largely due to its process of aging beneath flor, a type of indigenous yeast that is allowed to form within the barrel, protecting the sherry from oxygen as it ages.

Some sherries, such as Amontillado and oloroso are allowed to be exposed to oxygen after it has aged for a predetermined amount of time beneath this layer of flor, giving these varieties a complex flavor that is much richer and slightly nutty.

1 1/2 oz Amontillado Sherry

1/4 oz Tequila (+ 1/4 oz not included in shaker)

1/2 oz Dry Curaçao

3/4 oz Lime

1/4 oz Lemon-Grapefruit Oleo

Bar spoon Rich Sugar Syrup (2:1)


  1. Combine sherry, tequila, curaçao, lime, oleo, and sugar syrup in a shaker tin with ice.
  2. Shake well, about 40 seconds.
  3. Double strain over one large ice cube.
  4. Carefully float additional 1/4 oz tequila on the top of the cocktail.
  5. Grate nutmeg over the surface of the cocktail and enjoy!

Lemon-Grapefruit Oleo

3 grapefruits, peeled

3 lemons, peeled 

¼ cup sugar

¼ cup water

  1. Zest all citrus fruits and transfer peels to a large bowl.
  2. Coat peels in sugar. Be sure all peels are thoroughly covered in sugar.
  3. Cover in plastic and allow to sit at room temperature for 6-7 hours. 
  4. Strain syrup through fine sieve. Rinse peels in bowls with ¼ cup warm water. Strain into syrup mixture to extract remaining sugars. Discard peels. Keep oleo syrup refrigerated. 

La Paloma

The Paloma is your ideal drink for when it is hot hot HOT outside 🔥 The Paloma is traditionally comprised of one part tequila and three parts grapefruit soda. To make this cocktail a little more fresh, I’ve switched some of the grapefruit soda out for ruby-red grapefruit juice and only added the soda as a topper at the end. (You can also use a regular seltzer water if you want!) Grapefruit has a lower pH than lime, so the acid content has been boosted up with a half ounce of lime juice and rounded out with a tiny bit of simple syrup.

La Paloma

  • 2 oz tequila
  • 1 oz grapefruit juice
  • 1⁄2 oz lime
  • 1⁄4 oz simple syrup
  • Grapefruit peel
  • Grapefruit soda

-Combine all ingredients except soda in a shaker tin with ice.
-Shake well.
-Pour contents of shaker tin directly into a tall Collins glass.
-Top with grapefruit soda. Swizzle with bar spoon to combine all ingredients together. Garnish with either a lime wheel or grapefruit slice.