Milagro Select Old Fashioned
2 Parts Milagro Select Barrel Reserve Anejo
¼ Part Agave Nectar
2 Dashes Angostura Bitters
1 Dash Angostura Orange Bitters
Garnish: Orange Peel
Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop the cocktail.
THE SPIKED HAWAIIAN
1 oz Morita chili infused tequila
(To Infuse the Reposado tequila take a cup of Morita chilies add to a measuring jug, pour 1 liter of Reposado tequila over the chilies and leave for 90 mins.)
½ oz celery juice (blend celery stems to create a pulp)
3/4 oz pineapple juice
Combine tequila, celery juice and pineapple in a cocktail shaker with cubed ice in a highball glass. Shake hard and strain into a high ball glass. Top with Indio beer and stir to combine. Garnish with a pineapple flag dipped in crushed red chilies.
THE SANDIA BEER TRAIL
3 cubic inches of watermelon
1 oz mezcal
½ oz agave nectar
½ oz lime juice
Indio beer
Muddle the watermelon in a shaker, add mescal, agave and lime juice. Shake hard with cubed ice and strain into a highball glass over ice. Add Indio beer and stir to combine, garnish with a watermelon flag or an edible flower.
THE MAYAN WINTER
1 oz Tequila Anejo
½ oz lemon juice
½ oz cinnamon syrup
Indio beer
2 slices of fresh ginger
Place ginger slices, lemon juice, cinnamon syrup and anejo tequila into a cocktail shaker and fill with cubed ice. Add Indio beer and stir to combine, garnish with lemon discs or shaved ginger.
Summer Cup Punch
750 ml (One Full Bottle) Partida Tequila Blanco
250 ml Pimm’s
6 bottles Fever Tree Ginger Beer
6 oz Fresh Lime Juice
Garnish: Cucumber Slices, Strawberries Slices, Picked Mint, Lemon Slices and Orange Slices.
Combine all ingredients. (If it is a very big punch bowl, the amount can be doubled. It helps for all the liquid and garnish to marinate for 30 minutes before adding ice.)
