Tequila Don Julio Blanco
Tequila Don Julio Blanco Paloma
In honor of National Tequila Day on July 24, Tequila Don Julio would like you to celebrate the authentic flavor of Mexico with its most popular drink, the Paloma.The outcome is one cocktail that has been partly deconstructed to create two great tasting drinks meant to be shared with a friend, and the perfect way to honor Mexico’s most influential spirit on National Tequila Day.
- 2 Ounces Don Julio (1 ounce for long drink, 1 ounce for deconstructed)
- 2 1/2 Ounces pink grapefruit juice
- 1/3 Ounce fresh lime juice
- 1 Tablespoon (vanilla) sugar
- 1 splash of seltzer
Don Julio Tequila Cocktails Up with a Unique Twist
Don Julio Tequila did not stop with the tequila or the bottle. Don Julio went a step further. Not only did Don Julio create five unique tequilas, but they created fabulous cocktails to complement the blanco, reposado and anejo tequilas. Remember 1942 and REAL are meant to be savored neat or on the rocks. Scroll the cocktail listing below and find a favorite of your own to stir, shake and enjoy!
Don Julio Tequila recipes provided by brand representatives. All comments are my own unless otherwise stated.
- 1½ oz Don Julio Reposado
- 1 oz Coconut Cream
- ¾ oz Fresh Lemon Juice
- 1 Muddled Strawberry
Add all ingredients in a shaker. Strain into rocks glass over ice. Garnish with half a strawberry.
Reserve Your Bottle Today
For a limited time only, Payless Liquors is pleased to offer bottles of Don Julio 1942 and Don Julio Real to our customers who truly enjoy fine sippable tequilas. Reserve your bottle at our East Street location and arrange for in-store or curbside pickup today.
Libations: 10 Tasty Tequila Cocktail Recipes
Day of the Dead or Día de los Muertos is an annual holiday held on November 1-2 in Mexico. Often the festivities are kicked off with a toast, and naturally, a tequila party. Photo: Courtesy of Volcán Tequila
Tequila. The spirit has gained so much popularity in recent years, it actually has its own day, just like gin and whisky. It’s the juice of the spiky blue agave plant with leaves as long as my arm, and it is this blue agave that has me.
Naturally, it all started with a love story. Aztec legend tells that the plant first sprung from the site where the deity Quetzalcoatl buried the remains of his beloved, Mayahuel, the goddess of fertility. She also just happened to be the granddaughter of Tzintzimitl, the evil goddess who devoured light.
When Tzintzimitl discovered that Quetzalcoatl had run away with Mayahuel, she hunted them down and Mayahuel was killed in the battle. Quetzalcoatl, in his grief, retaliated and destroyed the goddess. The light returned, and with it the blue agave, with those spiky arm-length leaves that reach up to sun and sky. When he would visit the site, Quetzalcoatl would drink the agave elixir from the plant as remembrance of his beloved and as a comfort in his grief.
A field of Agave tequilana, commonly called blue agave (agave azul) or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico. In the background is the Tequila Volcano or Volcán de Tequila. Photo: Matt Mawson/Getty Images
That elixir, as you may have guessed, is tequila, the juice that’s distilled from the blue agave plants found in Jalisco, Mexico. Think of Jalisco as a sort of Champagne or Porto region, an-only-made-here place. And like Champagne or Port, tequila comes in more than one age and colour.
But Tequila is not just a drink. It’s an actual place. Designated a cultural UNESCO World Heritage site, this “magical town” in the state of Jalisco covers 90,000 acres in the heart of the blue agave’s landscape. And while mythical in its origin story and magical it may still be, it’s also been the centre of the tequila universe since the 16th century in a more practical sense — cultivating the plant and producing the spirit, giving way to what is now known as agave culture and its enterprising distilleries taking hold in the 19th and 20th centuries. It is a part of the Mexican identity.
To identify your favourite tequila, take a journey of blanco (white, or silver, freshly distilled without aging), reposado (aged two months to one year), añejo (aged one to three years) and extra añejo (aged longer than three years) to get a true sense of this made-in-Mexico spirit. The older the age, the more rich the colour, going from clear (blanco) to caramel (reposado) to golden brown (extra añejo).
Star mixologist Vicente Díaz of the Grand Velas Los Cabos resort in Baja California, Mexico, weighs in on how to drink the spirit on its own:
- Use a medium to large glass, even a champagne flute, rather than a shot glass. The extra space encourages the oxygenation process and helps release the tequila’s natural flavours and aroma.
- When going to take the first sip, swirl the tequila around in the glass first, to help the oxygenation process. After the second sip, inhale through the nose, swallow the spirit over your tongue, and exhale. This process softens the tequila’s flavour.
- Silver tequila pairs well with seafood, salads, or pasta. Reposado tequila, featuring a caramelized flavor, goes well with enchiladas, tacos, and a hot soup or creamy vegetable soup. In the mood for spicy food? Pair your dish with anejo tequila that stands up to the flavor. Ultra-aged tequila is best paired with bitter or bittersweet foods, or milk chocolate. Gold tequila pairs best with sweet flavours or with high-fat cuts.
And in that spirit, may we present a few recipes for you to mix up at home, on tequila day or any day. Try these twists on the classic Margarita, Paloma and even a healthier option (Kombucha, anyone?). And if you’re taking in the low to no trend, we’ve got you covered with an alcohol-free take. No shooters here, but we suggest keeping the salt and limes, as they are a match. After all, it’s all about the sip.
1. Aguamiel Paloma
Photo: Courtesy of Aguamiel Tequila
Sure we know this spirit is distilled in Mexico, but we couldn’t resist sharing the short story of a homegrown entrepreneur who went south-south of the borders to make it, well, Canadian. Craig Shaw launched Aguamiel Tequila in 2018. With the help of Augustin Sanchez Rodriguez, his master tequilier (yes, there is such a thing), Shaw tapped into that blue agave culture and created a premium blanco tequila with Canadian chops. The result is subtle, with pepper, vanilla, earth and lemongrass mingling together on the tongue. I won’t lie — it’s what brought this gin lover back to truly appreciating tequila. Warm and with just a hint of spice, kinda like the best of us here in the true north.
1.5 oz Aguamiel Blanco Tequila
Cocktail rimming salt (optional)
Rim the glass with salt. Pour all ingredients but the sparkling water into a cocktail shaker with ice. Shake cocktail shaker. Pour mixture into glass with ice. Top off with sparkling water. Garnish with a grapefruit wedge. Enjoy!
2. Tropical Escape
Photo: Courtesy of Rise
Not that we’re saying that indulging in a cocktail is exactly healthy, but a little bit of alcohol is also not a bad thing. If you want to up your wellness game while enjoying, may we suggest using Kombucha as your mixer? Rise has introduced a low sugar (only 1 g and 4 calories per serving) and is made in Montreal. Kombucha also has the benefits of possessing probiotics, antioxidants and organic acids as part of its DNA. This can lead to better gut health and digestion. And you can get a bit of that in this cocktail.
5oz (150mL) RISE 1g – Kiwi & Pineapple flavour
Combine the tequila and the grenadine syrup in a glass filled with ice. Add Kombucha and stir with a bar spoon. Garnish with a fresh slice of kiwi and get ready to chill out with these tropical flavours.
Photo: Courtesy of the Grand Velas Los Cobos resort
The classic but with a hint of spice and citrus, brought to us by manager Carlos Armas of the Grand Velas Los Cabos resort in Baja California, Mexico.
1 oz. orange liqueur (such as Cointreau)
Tajin Clasico Seasoning for rim
pineapple ring for garnish
Fill a cocktail shaker or tall glass with ice. Add lime juice, tequila and orange juice. Shake or stir until chilled. Using a rocks glass, press the glass’s rim into the pineapple slice to moisten, then dip in Tajin seasoning to rim. Garnish with pineapple.
4. Volcán Grapefruit Collins
Photo: Courtesy of Volcán Tequila
According to the company, Volcán Tequila Blanco is an “expression of our terroir,” blending its herbal, citrus and spice notes indicative of the lowlands with fruit notes of cherry, pear and peach from the highlands. No, this is not Scotland. This is a tequila made very close to the home of the conical-shaped volcanoes, known as “stratovolcano,” in Mexico, hence its name.
2 oz Volcán de mi Tierra Blanco Tequila
1 oz Fresh Grapefruit Juice
Shake tequila, lemon juice, simple syrup and grapefruit juice with ice. Strain into a double rocks glass over a large cube of ice. Top with soda water. Garnish with a grapefruit wedge.
5. Don Julio Blanco Soda
Photo: Courtesy of Don Julio
This is one of the all-time favourite premium tequilas, known for its highland-produced spirit, and also for the buzz around Don Julio 1942. It’s sort of gorgeous on its own, and worth the price. So treat yourself. In the meantime, the silver, or blanco, is no slouch either: the microclimate and mineral-rich clay soil of the highlands is where the blue agave plant is happy, which means a happier tequila. Pair this super simple cocktail with grilled and raw seafood, as well as veggies and citrus-heavy recipes.
1.5 oz Don Julio Blanco Tequila
Hibiscus flowers (optional) for garnish
Pour tequila and sparkling water over ice into a rocks or highball glass. Garnish with mint leaves and hibiscus flowers.
6. Espolòn Mexican Mule
Photo: Courtesy of Espolòn tequila
The company creates the spirit in the hills of Los Altos, double distilling its Blanco in column and pot stills — a method that many Irish whiskey distillers also employ. The blanco is then rested in lightly charred, new American oak barrels, and aged for between 3 to 5 months. The result is a golden Reposado that mixes well in cocktails, to add a more complex and well-rounded flavour.
1 ½ parts Espolòn Reposado
Combine tequila and lime juice in a mule cup (shown here) on the rocks and top with ginger beer. Garnish with a lime wedge.
7. Low- to no-alcohol Seedlip Grove 42 Margarita
Photo: Courtesy of Seedlip
A distilled mashup of fruits, botanicals, herbs and spices which, when blended together, give the botanical or herb-like taste of a clear spirit like tequila or gin but without the alcohol. Fun fact: Did you know that, if placed in water, lemons float and limes sink? Limes are 88 per cent water, 10 per cent carbs and less than 1 per cent each of fat and protein.
Run a lime wedge around the outside of the rim of a tumbler or rocks glass, then roll the rim in salt. Add Seedlip, agave syrup and lime juice with ice to a cocktail shaker. Shake, then strain, pouring over fresh cubes of ice into glass. Garnish with a lime wheel.
From Tequila with love…
This twist on a very classic cocktail comes to us directly from Jalisco’s Viva Tequila Festival mixologists. And, yes, there’s even a tequila trail you can follow (once we can travel safely again) that includes five stops in the state, including Guadalajara and Teuchitlán, where you can visit the archaeological zone of Los Guachimontones and its incredible circular stepped pyramids.
8. Tequila Old Fashioned
Photo: Courtesy of Don Julio
2 oz Añejo Tequila Don Julio
1 dash of Angostura Bitters
Stir ingredients together in an Old Fashioned glass, add ice and orange peel for depth.
9. The Rancho San Lucas Signature Mezcalita cocktail
Photo: Courtesy of Rancho San Lucas
For snowbirds that love Mexico, here’s another way to dream now and travel later. Set on 834 acres on Mexico’s Pacific coast, the desert-by-the-sea resort community of Rancho San Lucas melds all of the serene colours, textures and elements of the Los Cabos vibe into their resorts and dwellings. The Norman Estates collection , in partnership with professional golfer and entrepreneur Greg Norman, is a design of Baja chic.
¼ tsp activated charcoal (optional)
Combine all ingredients with ice and shake vigorously, then serve in cocktail glass.
10. Margarita LeBlanc
Photo: Courtesy of Le Blanc Spa Resort
Hugo Estrada, head mixologist at the adults-only Le Blanc Spa Resort in Los Cabos, Mexico, took the classic cocktail and gave it an extra kick. A twist to the traditional spicy margarita, this unique blend takes it up a notch by combining both serrano pepper as well as ancho pepper with an añejo aged a minimum of one year, giving it the ultimate spice, with a twist of sophistication.
2 slices of serrano pepper
Shake well, add salt around the rim of the old fashion glass and garnish with 2 pieces of serrano peppers.
3. Bloody Maria
Trade vegetable juice for fresh tomato juice or diet cocktail mix
Here&rsquos the good news: Bloody Marias (Bloody Marys made with tequila instead of vodka) aren&rsquot hopelessly packed with sugar. Eight ounces of store-bought, low-sodium vegetable juice contains about 7 grams of sugar, way less than many other common mixers like soda or sour mix. But if you always drink Bloodys from a pint glass or have more than one, it can add up fast&mdashespecially if you add one million extras to your glass (we&rsquore looking at you, maple candied bacon). If you make the tomato juice yourself, the total sugar per serving will be about the same, but you won&rsquot need to fuss about any added hidden ingredients. If using half the usual amount of tomato or vegetable juice won&rsquot cut it, turn to low-calorie bottled mixes. For instance, this Bloody Mary mix is low-carb, keto-friendly and only has 1 gram of sugar per cup serving. We bet it&rsquod taste great in a sangrita, too.
Recipe: Brent Savage’s Roast Padron Peppers With Jamon Crumb (and a Tequila Cocktail)
According to Brent Savage, co-owner of Sydney’s acclaimed Bentley Restaurant Group, eating Padrón peppers is like playing gastronomical Russian roulette.
“The rumour is that one in every 10 is hot,” says the chef, who spends his busy workdays bouncing between the group’s five restaurants, Bentley Restaurant and Bar, Monopole, Yellow, Cirrus, and its latest venture, Ria Pizza and Bar in Potts Point “The one that is hot can really get you but they’re quite mild in general. By nature, they warm you up but don’t blow your palate.”
The unpredictable green peppers, named for the Spanish province of Padrón in Galicia from where they originated, are the star ingredient in a new recipe Savage has created for Broadsheet to pair at home with Don Julio Blanco and Fever-Tree grapefruit soda.
Savage’s roast Padrón peppers with sherry vinegar and jamon crumb is a dish with “big flavours” that he says would be right at home on the Ria Pizza and Bar menu. It’s a recipe that suits any occasion, he says. “Any time you can drink tequila is a good time to eat Padrón peppers. They’re the perfect snack and a great match with tequila.”
Savage says the tequila and the peppers both warm the palate when paired together. Traditional wisdom holds that you should drink something like milk to take the heat out of your palate when eating spicy food, but it’s not a rule Savage follows. “I don’t agree!” He says the warmth of the tequila accentuates the heat of the peppers.
To serve with the peppers, Savage has made a crumb with garlic, saffron, breadcrumbs and eschalot, which “gives it a nice-rounded flavour,” he says. “It’s one of my favourite crumbs to work with.”
In keeping with the dish’s Spanish flavours, Savage has added jamon to the crumb. “My favourite is iberico,” he says. “Jamon iberico is incredible. It comes from acorn-fed pigs and it’s one of the most delicious smallgoods you’ll ever try. You can get away with serrano [peppers] with this recipe because you’re frying it.”
While the recipe calls for the peppers to be blistered in a frying pan, Savage says cooking them on the barbeque “is a great option. It brings a real char and smoke to the pepper, which gives it an extra flavour.”
Recipe: Don Julio Grapefruit Paloma
1 standard drink
30ml Don Julio Blanco tequila
150ml Fever-Tree pink grapefruit soda
Wedge of grapefruit to garnish
Teaspoon of sea salt
Rim half a tall highball glass with sea salt. Assemble all ingredients with plenty of ice. Garnish with a wedge of grapefruit.
Recipe: Roast Padrón peppers with sherry vinegar and jamon crumb
100g diced jamon
2 eschalots, diced
1 clove garlic, chopped
20 saffron threads
200g fresh breadcrumbs
20ml olive oil
Heat olive oil in a pan. Add the eschalots, garlic, saffron and jamon. Sauté on medium heat for 2 minutes. Add the breadcrumbs and continue to sauté until the crumbs are crisp. Set aside, ready to serve.
240g Pimientos de Padrón
3 cloves garlic, shaved
20ml sherry vinegar
30ml extra virgin olive oil
Heat the oil in a large fry pan. Add the pimientos until even blistering/scorching appears. Add the garlic and continue to cook until the garlic is golden. Move the pan away from the heat and deglaze the pan with the sherry vinegar. Serve the pimentos with a drizzle of sherry vinegar from the pan.
Place pimientos into a serving bowl and garnish with a generous serve of jamon crumbs.
This article was produced by Broadsheet in partnership with Don Julio.
Tequila Don Julio Blanco - Recipes
1½ oz Don Julio Reposado 1 oz Fresh Grapefruit Juice ½ oz Fresh Lime Juice ½ oz Agave Nectar Splash
1½ oz Don Julio® Blanco ¾ oz Fresh Lime Juice ½ oz Agave Nectar 1 Lime Wedge HOW TO MAKE
Game, Set, Machta
1 oz Don Julio Blanco 1½ oz Fresh Pink Grapefruit Juice ¼ oz Blue Agave Nectar (1:1 mixture) ½ Fresh
1942 Signature Serve
1.5 oz Don Julio 1942 HOW TO MAKE Dark Chocolate or Golden Covered Almonds Print Recipe 1942 Signature Serve Votes:
Sandia Rocas Watermelon Drink
1.5 oz Don Julio Blanco 6.0 oz Fresh Pressed Watermelon Juice (seasoned with Black Pepper) 0.5 oz Fresh Lemon Juice
Cold Brew Shakerato
1.25 oz Don Julio Anejo Tequila 0.25 oz Ancho Reyes Liqueur 1.5 oz Cold Brew Coffee 0.5 oz Agave Syrup
1¼ oz Don Julio Añejo ½ oz Sweet Vermouth 1 Dash Aromatic Bitters 1 Orange Twist HOW TO MAKE Stir
1.5 oz Don Julio Blanco Tequila 1.0 oz Fresh Pressed Apple Juice 0.5 oz Fresh Lemon Juice 0.5 oz Ginger
1 oz Don Julio Blanco 1½ oz Fresh Pink Grapefruit Juice ½ oz Fresh Lime Juice ¼ oz Blue Agave
70 Lavender Mule
1.5 oz Don Julio 70 1.0 oz Lavender Syrup 1.0 oz Fresh Lemon Juice 0.25 oz fresh ginger juice HOW
1.5 oz Don Julio Reposado 3.0 oz Coconut Water Ice HOW TO MAKE Add DON JULIO Reposado Tequila to an
INGREDIENTS 3 Cups Tomato Juice 1.0 Tablespoon Chopped Red Onion 1.5 Teaspoon Garlic Powder 0.75 Teaspoon Black Pepper 1.0 oz
1.25 oz. Don Julio® Añejo Tequila .5 oz. Sweet Vermouth 1 Dash Cocktail Bitters 1 Orange Twist DIRECTIONS 1. Add
1.5 oz. Don Julio® Reposado Tequila 1 oz. Fresh Grapefruit Juice .5 oz. Fresh Lime Juice .5 oz. Agave Nectar
1.5 oz. Don Julio® Blanco Tequila .5 oz. Lime Juice .5 oz. Simple Syrup Fresh Mint, Muddled 1 Fresh Lime,
Anejo Spicy Margarita
1.5 oz. Don Julio® Añejo Tequila .25 oz. Grand Mariner .5 oz. Lime Juice .25 oz. Simple Syrup .25 oz.
1.5 oz. Don Julio® Reposado Tequila .75 oz. Agave Nectar .75 oz. Fresh Lime Juice 1 Pinch Fresh Nutmeg DIRECTIONS
Blanco Luxury Margarita
1.5 oz. Don Julio® Blanco Tequila .75 oz. Agave Nectar .75 oz. Fresh Lime Juice 1 Lime Twist DIRECTIONS 1.
Anejo Perfect Serve
1.5 oz. Don Julio® Añejo Tequila 1 Orange Twist DIRECTIONS 1. Pour Don Julio® Añejo Tequila into a rocks glass
Reposado Perfect Serve
1.5 oz. Don Julio® Reposado Tequila 1 Orange Twist DIRECTIONS 1. Pour Don Julio® Reposado Tequila into an ice-filled rocks
Blanco Perfect Serve
1.5 oz. Don Julio® Blanco Tequila 1 Lime Wedge DIRECTIONS 1. Pour Don Julio® Blanco Tequila into an ice-filled rocks
Don Julio Blanco
Notes: This used to be a rather expensive Tequila. Now many tequilas have risen in price while Don Julio has remained at close to the same price it was making it more affordable – or at least competitive in price.
They use a number of processes that cost more to do but yield an excellent product First is the use of older more mature agave (8-10 years)than others use (mostly 6-7 year olds) and less intensive planting to give the plants more nutrients and sun.They use masonry ovens and a three day cooking process to slowly roast the pinas. Like good Italian cooking, slower is better. Some of their rivals use live steam or huge steel ovens that look more like lumber drying kilns and cook much faster. The steel ovens don’t yield the same results. Don Julio uses a proprietary yeast, double distillation in small batch pot stills using only the center cuts, and careful blending to make a outstanding product.
This is the youngest expression of this particular line. The others being Don Julio Reposado, and Don Julio Anejo.
Appearance: Crystal clear, lovely body. On swirling, it leaves a very light coating on the glass which then seems to almost evaporate off the side.
First Impression: Has that good tequila smell. It has all the right elements right at the start: savory, sage, citrusy lime, pineapple, at first.
Taste: Sweet start with savory notes,then citrus notes and brine. Dry smooth finish with fresh ground black pepper notes.
Drinks: Wonderful margaritas, be sure to use fresh juice and Grand Marnier – anything less would be an insult to the tequila and a waste. Although frankly I enjoy sipping it neat from a snifter to fully appreciate it -its that good!
Cigars: A good mild cigar Davidoff or Macanudo- natural wrapper.
Final Thoughts: A wonderful delicious, subtle, and smooth tequila. One of the better tequilas we have reviewed. Proof that quality ingredients and attention to detail yield a superior product. Highly recommended.
Bottle: Hand blown glass decanter light blue in color orb like with flat round panels for the labels with a large circular wood decorative stopper design and the brand name pressed into it. at the shoulder above the label. Simple paper labels front and back -understated and nicely done.
Drinks and Cocktails Tequila
The spirit of Mexico in more ways than one, tequila is distilled from the heart of the blue agave, a spiky plant that looks like a cactus but is related to the lily. The result is a rich, sophisticated spirit with a character that’s innate to the country.
Tequila's history dates back to a fermented agave drink enjoyed by the Aztec civilisation in Mexico. The Spaniards conquered the area in 1521, bringing their knowledge of distillation, and an agave spirit was almost certainly being produced as early as the 16th century. Almost unknown outside Mexico until the 1930s, tequila rose to fame with the Margarita during the 1950s and 1960s, peaked during the Tex Mex era of the 1980s, and fell from favour during the 1990s.
Today, thanks to crafted, 100% agave tequilas, such as Don Julio, the return of fresh ingredients, and the rise of specialist tequila bars and aged sipping tequilas, tequila is undergoing a renaissance. Tequila may only be made in specific regions of Mexico, most famously around the city of Tequila, and must contain at least 51% agave, a bluish-green plant. Tequila is made by harvesting agave from long rows in carefully tended fields. It grows in these, vineyard-style. Workers then cut out the core, which resembles a pineapple, roast it, ferment what&rsquos left and then distill the liquid. Reposado (rested) tequilas are oak aged for at least two months añejo (aged) tequilas are oak aged for at least one year extra-añejo (extra-aged) tequilas spend three years or more in the cask.
The Margarita has traditionally been the ultimate way to enjoy the green, grassy notes of tequila since the 1930s. The Paloma is a classic long, refreshing serve, while the Tequila Sunrise is a taste of the 1970s. Tequila, which is often served in Mexico with a spicy side drink, also works extremely well in a Bloody Mary-style Bloody Maria.
Tequila Cocktail Recipes Perfect for Summer Entertaining
Learning how to make the most of your at-home bar has never been a more essential skill. From dinner parties with your social bubble mates to socially distanced backyard barbecues, summer entertaining is in full swing, even if cocktail hour looks a little different this year. Since Don Julio tequila is one of the fastest growing luxury tequilas in Canada, we thought we should probably take notes from Don Julio González, the brand’s Mexican founder, and make sure our bar is well stocked with only the best. Having created his first tequila in 1942 at the age of 17, González went on to redefine the world of tequila, choosing quality over quantity by carefully cultivating his agave plants to ensure that his product was best in class.
He also enjoyed entertaining so he specially designed a shorter tequila bottle so that his guests could easily pass it across the table and see each other over it. When you’re getting together in these unusual times, thoughtful details like this can make all the difference. From having hand sanitizer readily available to preparing individual bowls for snacks, your guests will appreciate your foresight and entertaining prowess. Read on for more easy, stylish cocktail and tapas ideas straight from the top shelf, inspired by Don Julio himself.
Fresh and zesty, this lip-smacking cocktail pairs well with a few good friends and a sunny backyard brunch.
· 1.5 oz Don Julio Blanco tequila
· Tajin (a blend of chili, lime and sea salt) to rim the glass
· Fill a tall glass with ice
· Pour Don Julio Blanco tequila, grapefruit juice, lime juice and simple sugar into the glass
· Rim with tajin and garnish with a wedge of lime
The food pairing: A colourful salad of pink and white grapefruit tossed with avocado and cilantro.
Is there a more quintessentially summer cocktail than a margarita? The classic combination of tequila, lime and a hint of natural sweetness makes for the perfect romantic date night accompaniment.
· 1.5oz Don Julio Blanco tequila
· 0.5oz simple syrup or agave syrup
1. Combine Don Julio Blanco, fresh lime juice and simple or agave syrup into a cocktail shaker with ice. Shake well.
2. Strain into a rocks glass over ice.
3. Garnish with lime wedge
The food pairing: A plate of succulent shrimp tacos with all the fixings.
Don Julio Blanco and Soda
This cocktail is perfect in its simplicity: With premium top shelf Don Julio Blanco tequila, all you need is a splash of soda water and a squeeze of lime to turn it into something special. Serve this up to your social bubble to kick off your next dinner party.
· 1.5 oz Don Julio Blanco tequila
· Drop a lime wedge into the bottom of a glass and top with ice
· Add Don Julio Blanco tequila
· Top with soda and an additional lime wedge
The food pairing: Simple and fresh ceviche made with ocean fish, a squeeze of lime and a kick of serrano chilies.
This content was created by The Kit Don Julio funded and approved it.