The perfect tequila cocktail starts with one ingredient: great tequila. To be more specific, it starts with Casamigos Tequila! I’ve never been a huge fan of tequila (I’m normally strictly a rosè girl!) because of the bite. I was pleasantly surprised by how smooth a bottle of Casamigos tastes and how great it blends with a cocktail.
The next step to the perfect cocktail is the ingredients. Last week, with Casamigos Tequila, I invited a bunch of my girlfriends to our favorite spot, Au Fudge, for a mixology course to prepare for summer.
Our mixologist, Kristin Clark, took us step-by-step through her 3 original cocktail recipes…with a twist. Yes, they were all named after the event. So fun! Not surprisingly, the “Spicy Sims” was my favorite.
If you’re looking for cocktails for summer entertaining, try these 3 cocktails expertly crafted by Casamigos Tequila and our new mixology guru, Kristin Clark:
This cocktail uses the clean and crisp flavor of Casamigos Blanco. This allows the citrus (as well as vanilla) notes to come through. Elements such as lime, cucumber, and cilantro work well with this. Also, spicy cocktails are fun and come through best with a blanco.
1. Combine all ingredients into a shaker. Make sure to do tequila last just in case you mess up! It’s always better not to have to dump the most expensive of the ingredients.
2. Muddle fruit and herbs.
3. Add ice and shake vigorously for 8-10 seconds. Chilling the cocktail and water is an important element in any drink!
4. Before pouring, rim the rocks glass with a fresh grapefruit to add moisture for the salt.
5. Strain into rimmed rocks glass. Add fresh ice (fresh ice prevents the cocktail from diluting quickly.) Garnish with cucumber and pepper.
This cocktail uses Casamigos Reposado for its agave forward flavor of caramel and honey notes. The hibiscus tea with the ginger works great with a Reposado. Lemon juice was used instead of lime because it’s softer and allows the chamomile to come through.
1. Combine all ingredients into a shaker. Muddle the fruit and add ice. Shake vigorously for 8-10 seconds.
2. Strain into Collins glass and add fresh ice. Garnish with a lemon wheel, fresh chamomile flowers, and candied ginger.
This cocktail uses Camigos Anejo, which gets its richness and spice from the oak barrels. A boozy, dessert cocktail like this one works well with an anejo. The orange infused syrup and dark chocolate is a great way to bring out wood, as well.
1. Combine all ingredients into a mixing glass. Add ice. Stir for 30-40 seconds. This chills the cocktail without adding too much ice.
2. Strain into couple glass and garnish. No fresh ice needed for this cocktail.
Here’s an extra helpful tip from mixologist, Kristin Clark, to keep in mind for your cocktails:
Typically, you want to shake cocktails that call for citrus (lime, lemon, orange juice, etc.) The reason for this is that it will mix appropriately and you can get a nice frothy consistency in the cocktail. It also allows for the ice to melt quicker to cool the drink, as well as add the necessary water, which is an important element to any cocktail.
On the other hand, stir all cocktails with no citrus elements. These are cocktails that are considered “boozy.” (i.e: Tequila Old Fashioned, Manhattan.) The reason for this is you want to chill the cocktail, but not dilute it with water. There is a happy medium of not getting the cocktail too cold. If it gets too cold, it loses some of it’s flavor notes, until the cocktail warms up again.