Sip, don’t shoot. It’s a lesson we learned from Casa Noble’s Jose “Pepe” Hermilloso just a few weeks ago. But there are many ways to enjoy tequila other than simply on the rocks or neat. Today just so happens to be National Tequila Day, and so we’ve gotten the skinny on some alternate preparations from one of our favorite hotels, Rosewood Mayakoba. Located in Mexico’s Riviera Maya, the resort offers a number of ways for guests to enjoy the spirit, including complimentary trips to and tastings in the Tequila Herradura Sensory Museum, more than 100 labels of tequila at the Agave Azul Sushi & Tequila Bar, and even in-room tequila tastings arranged upon request. To further ensure that guests enjoy a positive experience, a bottle of Milagro Select Barrel Reserve is placed in all suites upon guests’ arrival. Sounds muy delicioso, no? But since we know you likely can’t swing a trip to Mexico on such short notice, they’ve kindly shared three great Milagro recipes that you can recreate at home.

 

Ode_to_Isis

 

Ode to Isis Margarita

  • 2 parts Milagro Añejo
  • 1 part fresh lime juice
  • ¾ part agave nectar
  • 2 strawberries
  • 2 verbena leaves
  • 1 ½ part ginger beer

Muddle. Shake well. Strain over fresh ice in a rocks glass. Top with ginger beer. Garnish with a lime.   Blushing Rosemary Margarita 300 DPI   Blushing Rosemary Margarita

  • 2 parts Milagro Silver Tequila
  • 1 part fresh lime juice
  • ¾ part agave nectar
  • 4 watermelon chunks
  • 1 rosemary sprig
  • 2 dashes Fee Brothers Lemon Bitters

In a cocktail shaker, muddle fruit and herbs. Add remaining ingredients.  Shake and strain over fresh ice. Garnish with Rosemary Sprig and Lemon Wheel.  

Azoteas Verdes   Azoteas Verdes Margarita

  • 2 parts Milagro Reposado Tequila
  • 1 part Fresh Lime Juice
  • 0.75 parts Agave Nectar
  • 2 strips of green Bell Peppers
  • 1 D’Avignon Radish
  • 1/5 Kale Leaf

Combine the pepper, radish and kale leaf in the mixing glass of a Boston shaker and muddle. Add remaining ingredients and ice and shake vigorously. Strain over fresh ice into a rocks glass and garnish with a kale leaf and lime wheel.