Did you just make an awesome batch of Guacamole and have an extra avocado or two? Give this incredibly creamy, yet citrus margarita a green light!
1 ½ oz. Tres Agaves Añejo Tequila
1 ½ oz. Tres Agaves Cocktail-Ready Agave Nectar
½ oz. Cointreau Liqueur (or Orange Liqueur)
1 ½ oz. Fresh Squeezed Lime Juice
½ of a Ripe Avocado
2-3 Sprigs of Cilantro
Cut a Ripe Avocado into small squares, finely chop up Sprigs of Cilantro and muddle with Tres Agaves Cocktail-Ready Agave Nectar and Fresh Squeezed Lime Juice. Add all muddled ingredients with Tres Agaves Añejo Tequila and Cointreau Liqueur to shaker with ice. Shake vigorously and serve in rocks glass. Enjoy!
Looking for a way to cool off during these long hot summer days? Dave Nepove, the director of mixology for Southern Wine & Spirits of California, has created an amazing cocktail for those times where you want to stay cool, yet have a kick of spice to your day or night.
– 1 ½ oz. Tres Agaves Reposado
– 1 oz. Licor 43*
– ½ oz. Tres Agaves Cocktail-Ready Agave Nectar
– 1 oz. fresh-squeezed lime juice
– ½ fresh jalapeño pepper (seeds removed)
– Lime wheel and/or thin jalapeño strips, for garnish (optional)
Muddle jalapeño in lime and agave nectar. Add ice and Tequila, shake well and strain over fresh ice into a Collins glass. Garnish with lime wheel and/or thin jalapeño strips, if desired.
* Licor 43, or Cuarenta Y Tres (Spanish for “43”), is a bright yellow Spanish liqueur. It is made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, in total 43 different ingredients (hence the name).
Strictly reserved for the seasoned mixologists, we have a cocktail that is a true alchemy of savory and sweet, but still light and refreshing, with a sophisticated pepper kick as a result of the various/unique pepper infusions.
Patrick Johnson, mixologist based in Santa Cruz, constructed this libation especially for Tres Agaves at Hecho en San Francisco event on Cinco de Mayo, 2011.
– 2oz Tres Agave Blanco
– 1oz Pepper infused agave syrup (see specifics below)
– Juice of 1 lime
Shaken, served on the rocks
Agave soaked peppers used as garnish
Pepper Agave Syrup
– 2:1 agave nectar to water
– Toast black pepper corns till fragrant
– Red, green, gold bell peppers sliced and seeds removed
– Anaheim and aji peppers deveined and seeds removed
– Cook till peppers are soft, and agave nectar dissolves fully into water.
– Remove from heat and let peppers remain in syrup overnight.