This post was made in partnership with Tequila Cazadores. Ideas are my own.
This past year I’ve been really lucky to work with a brand that I have loved, and drank, for years: Tequila Cazadores. When starting this partnership I found out that I was going to have a really exciting task, introduce a brand new type of tequila to the market! I mean, it’s not everyday that a totally new category comes across your desk. 15 flavored vodkas, yes. An amazing crystal clear tequila that is actually aged 2 years and then using activated charcoal to absorb all its color… nope!
I’m honored, flattered really, to have been chosen to let you all know about this new product from Tequila Cazadores. So, let’s talk about Cristalino!
Even though Cristalino is clear, like their Blanco expression, it’s not for mixing. In fact, the suggested serving vessel is a wine glass, like how you see here. A wine glass also signifies you’re not shooting the stuff and chasing it with a lime. Just don’t do that. It’s meant to be sipped.
The reason that this aged tequila is crystal clear is due to the filtration process that is Cazadores uses. Activated charcoal is added to the liquid and all that caramel color you usually associate with an aged tequila is gone. Next, that mixture is sent through a press filter which captures all the charcoal and tannins from the barrel aging and filtration process. When it’s done, if you close your eyes, take a whiff and then a sip, you’d swear you were drinking an añejo tequila.
You’re still getting aged wood, vanilla, caramel, and apples, but there’s also this soft, floral nose to it as well. It’s just so delicious and I loved each sip.
And now YOU, and everyone else in the US, can experience this new kind of tequila as Tequila Cazadores Cristalino is now available in the United States.
Welcome to day three of our “Outfitting a Home Bar Under $50 (including booze!)†series. These guides are meant to be used either as is, or as a starting point to at least get the essentials in order so you’re not stuck with guests and no cocktails. If you have some extra change we’re also including one way to upgrade it as a bonus at the end of the guides!
This post is brought to you by El Mayor Tequila. Recipe and ideas are my own.
Not long ago a Mint Julep was a Mint Julep: bourbon, mint, sugar, silver cup. Bam. But as bartenders and cocktail enthusiasts have brought an inquisitive eye to old recipes, here today we’re riffing on this classic with our partner, 
El Mayor Añejo Tequila is fantastic sipped on its own, but the tequila also mixes quite well in cocktails. Especially when the spirit needs to be strong and shine through a whole lot of crushed ice! The 100% blue agave añejo is aged in white oak barrels for 18 to 36 months, giving it the distinctive oak-y nose, golden color and slightly sweet and spicy flavor profile. If you’re going to use a tequila in a julep recipe, this is the one.
For this recipe I forgo the muddled mint (*gasp*) and instead opt for a creme de menthe liqueur to add the minty flavor and a touch of sweet. I like the bracingly cool mint liqueur up against the tequila. Also, if you’re serving this up at your party it’s going to save you some time since you won’t have to muddle all those mint leaves. To round out the drink, I’ve added in a few dashes of aromatic bitters and a touch more sweetness with some demerara syrup. The drink needs that last touch of sugar to balance it out along with the bitters.
Lastly, I gave this julep a crown of mint (I couldn’t leave the fresh mint out completely), like its own little laurel wreath. And you don’t have to make it rain powdered sugar on your julep for a garnish, but it sure does look pretty.
So, let’s jump start this Cinco de Derby party and mix up a batch of Tequila Juleps. It’s a sure bet!
Have you guys ever tried quick infusions with dehydrated fruit?! A few weeks back I collaborated with a local bartender on a drink and she hyped me to this technique. I thought I had pretty much exhausted all the fast and furious ways you could get some flavor infused into drinks but I’d never thought of trying it with dehydrated foods. When you crush the dehydrated fruit into the drink, it sucks up the liquid and starts to seep its flavor out. Pretty neat huh?
So today I’m swizzling up tequila and dehydrated blueberries alongside creamy coconut milk and a little spice from a cinnamon syrup you can whip up in less than a half hour. For an extra kick, Angostura bitters is floated on top. We chose to work with 100% estate grown agaves Tres Agaves Tequila because of it’s slightly spicy flavor profile and subtle sweet and grassy aroma; it was the perfect match for our cocktail creation.
Hope you guys enjoy this over the (long) weekend! If you try it, let us know what you think!
1-1/2 ounces Tres Agaves Blanco Tequila
For more information on Tres Agaves Tequila, please visit their site at 
This post was made in partnership with Tequila Cazadores. Recipes and ideas are my own.
Last month I wrote about making squash, a syrup whose liquid content is comprised primarily of juice, for 
What I wanted to do here is recreate some of those sweet and flavorful citrus notes without watering down my Margarita to the point of making it a breakfast drink. That’s when I thought that a squash syrup might work in this case. And then I could celebrate National Margarita Day on February 22 with a big batch of these! Oh yeah, it’s that wonderful time of the year already!
Like I mentioned above, a squash uses a high ratio of juice to water in making a syrup. So, you can do 4:1 juice to water, or 1:1 juice to sugar with no water, something like that. Then you either shake it up until the sugar dissolves (cold process), or warm your mixture until the sugar dissolves (hot process). Today I went a step further and reduced the syrup down almost by half to get a thick, viscous syrup to use in drinks. By doing this, it’s the consistency of a rich syrup, and there are deep, caramelized citrus flavors while still also tasting tangy and bright.
I am using mixed citrus here since I also had a delivery of Meyer lemons from my grandparents I did not want to let go to waste. Honestly, any mix of lemons, oranges, or other citrus could be used here so feel free to experiment.
Mixed Citrus Margarita