Tequila is a staple of warm-weather cocktails, but the agave spirit warrants year-round attention, according to Beverage Development Specialist, Michael Page.
“Personally, I prefer to work with a reposado or añejo tequila, as opposed to whiskey,” said Page. “Tequila has a depth of flavor even when young, and the time it spends in the barrel really transforms it into something soft and beautiful. I find it to be much more approachable and, in a way, more dynamic in cocktails than whiskey.”
We asked Page to make the case for tequila to be considered a year-round spirit and challenged him to craft seven tequila cocktails to back up his claims. With a knowing grin and inspired eyes, he set to work.
Guadalajara Flip
Michael Page: I created a flip cocktail specifically to prove that tequila is a four-seasons spirit. I had so much fun creating that. I used Herradura añejo as the base spirit and then added a little sherry, which does two things for the drink. One, it adds in some flavors we commonly associate with winter, such as raisins, warm fruit and roasted nuts. The sherry also gives the drink a clean and dry finish. The Guadalajara Flip proves that tequila can play as a winter spirit.
1.25 oz. Herradura Añejo Tequila
.75 oz. Pedro Jimenez Sherry
.5 oz. Heavy whipping cream
1 dash Angostura bitters
1 whole egg (medium)
Glassware: Georgian glass
Method: Combine all ingredients except tequila into shaker, shake hard for 15 seconds, open shaker, add ice and tequila, reseal and shake hard again for 15 seconds. Double strain into glass using a cocktail strainer and mesh strainer.
Garnish: Microplaned cinnamon
Flower and Forest
1.5 oz. El Jimador Reposado Tequila
.5 oz. lychee liqueur
.5 oz. Palo Cortado Sherry
.5 oz. lime juice
.5 oz simple syrup (1:1)
1 dash Aromatic bitters
Glassware: Cocktail coupe
Method: Combine ingredients into shaker tin, add ice, and shake hard for 5-6 seconds. Strain into cocktail glass.
Garnish: Express essential oils of grapefruit peel over glass and hook on rim.
Jewel of Jalisco
MP: This is essentially a riff on the classic negroni, but we’re using tequila instead of gin. I went with lighter vermouth to let all of the flavors shine through, as opposed to traditional sweet vermouth, which probably would have overshadowed the nuances of the tequila.
1.5 oz. El Jimador Anejo Tequila
1 oz. Bianco Vermouth
.75 oz. Gancia Americano aperitif liqueur
2 dashes orange bitters
Glassware: Cocktail coupe
Method: Combine ingredients into mixing glass, stir for 15 seconds and strain into glass.
Garnish: Express essential oilseed orange peel over top of glass and hook on rim.
Encendedor (Firestarter)
2 oz. El Jimador Silver Tequila
.75 oz. passionfruit puree
.75 oz. lemon juice
.5 oz. simple syrup
1 dash Hellfire bitters (optional)
3 oz. soda water
Glassware: Collins w/ice
Method: Combine all ingredients except soda into shaker, shake hard for five seconds, open shaker, add soda directly to shaker tin, strain into glass.
Garnish: Tajin rim, thin lime wheels
Cabana Sling
MP: I often use a silver or blanco tequila when I want to keep a drink’s flavors clean and clear. Blanco tequilas have a little bit more of a peppery spice than the older tequilas, which I loved showcasing in the Cabana Sling. The combination of berries and black pepper is just killer.
3 oz prosecco
1.5 oz. El Jimador Silver Tequila
.5 oz. Creme de Cassis
.5 oz. Triple Sec
.75 oz. fresh lemon juice
Glassware: White wine glass w/ice
Method: Combine all ingredients except prosecco into shaker, shake hard for 5 seconds, open shaker, add prosecco directly to shaker tin, strain into glass.
Garnish: Orange wheels, cocktail cherry
West Coast Fizz
1.5 oz. El Jimador Silver tequila
1 egg white
.75 oz. fresh lime juice
.5 oz. simple syrup
.75 oz. Cointreau liqueur
1 oz. dry red wine
Glassware: Collins w/ large ice cubes/cracked ice
Method: Combine egg white, lime juice, and simple syrup in shaker tin, shake well for 15 seconds, open shaker, add ice, tequila, and Cointreau, reseal and shake hard again for 15 seconds. Double strain into glass using a cocktail strainer and mesh strainer.
Garnish: Express essential oils of lemon peel over glass and hook on rim.
Tequila Smash
MP: This is a mash-up of a traditional smash cocktail and a caipirinha. Using that dirty dump ice brings in some texture from the fruit and a lot of fresh flavors. The ginger and cherry lock onto each other and they naturally go well with tequila.
2 oz. El Jimador Reposado Tequila
1/2 lime (quartered)
4 pitted fresh cherries
2 slices peeled ginger
.5 oz. Demerara simple syrup (2:1)
Glassware: Rocks/Double old fashioned
Method: Add lime, cherries, ginger, and simple syrup into mixing tin, muddle to release juices and oils from peels, add tequila and ice. Shake well for 10 seconds, dump entire contents of shaker into rocks glass.
Garnish: Filthy brand cherry and lime wheel, fresh mint.
As the market’s interest in agave grows, both bartenders and consumers will begin to appreciate and seek out the nuances that agave spirits bring to a drink. Tequila is not just a spirit that comes from south of the border and ordered as a shot. There is a lot of thought and passion put into the distillation of these spirits, especially high-quality brands like el Jimador and Herradura.
“I love the pride and passion these two brands have for their community,” said Page. “Beyond that, they also have tremendous pride in their distillation. Their barrel-aged spirits use only the best barrels from the Brown-Forman cooperage, and that dedication to detail really shows in the spirit. Neither el Jimador nor Herradura cut corners, and it makes a big difference.”