Holidays can bring out the best in people. Warm hospitality, comfort food, and crackling fires always help. So do cocktails. With that in mind, Tequila Partida shared five different recipes featuring juice sourced from blue agave plants grown in red volcanic soil that gets double distilled in traditional pot stills. Each cocktail showcases Tequila Partida’s clear, fresh agave expressions in distinct ways.
This classic margarita can be enjoyed any time of the year. This bright, citrusy cocktail features Partida Blanco, lime juice, and a fitting sweetener: agave nectar. The margarita’s shaken and strained over ice and garnished with a lime wheel.
- 2 oz Partida Blanco
- 1 oz lime juice
- .5 oz Agave Nectar
- .5 oz water
- Garnish: lime wheel
- Shake over ice
- Strain into rocks glass over fresh ice
This drink, basically a Mexican “martini,” replaces gin with Partida Reposado and complements with grapefruit (bitters and twist) instead of lemon. Carpano Bianco Vermouth and ice join a shaker before cascading through a strainer into a martini glass.
- 2 oz Partida Reposado
- 1oz Carpano Bianco Vermouth
- 2 dashes Bittermens or Free Brothers Grapefruit bitters
- Garnish: grapefruit twist
- Shake over ice
- Strain into martini glass
Spiced Old Fashioned
This stirred, spirit-forward drink normally features American whiskey. Subbing in Partida Añejo or Reposado provides a surprising jolt. Maple syrup and Fresno chilies contribute sweetness and spice.
- 2 oz Partida Añejo or Reposado
- 2 Bar spoons of maple syrup
- 2 Slices of Fresno Chilis
- Dash of Angostura bitters
- Garnish: orange peel and slice of Fresno Chili
- In an Old-Fashioned glass muddle the Fresno Chili slices, bitters and maple syrup
- Add ice, Partida Añejo, and stir
This stylish take on a classic New Orleans stirred cocktail features Partida Elegante, an extra añejo tequila that joins Peychaud’s bitters and simple syrup on the rocks with a potent spritz of atomized mezcal and absinthe.
- 2 oz Partida Elegante
- .25 oz simple syrup
- 7-9 dashes of Peychaud’s bitters
- Garnish: orange peel
- Spray rocks glass with mixture of Mezcal and Absinthe (50/50 in an atomizer)
- Over large ice cube, add Elegante, simple syrup and bitters
Mexican Hot Chocolate
This drink could double as a devilish dessert, featuring hot chocolate spiked with warming ancho (dried Poblano chile) powder and cinnamon. Partida Añejo adds pop and cinnamon) hugs the drink like a warm blanket. Marshmallows are optional.
- 2 oz Partida Añejo
- 6 oz hot chocolate
- .5 Teaspoon ancho chili powder
- Pinch of ground cinnamon
- Garnish: grated cinnamon & cinnamon stick
- Heat hot chocolate in a pot
- When heated, add .5 bar spoon of ancho chili powder and a pinch of ground cinnamon
- Stir until mixed
- Pre-heat a mug with hot water
- Pour out water, add spiced hot chocolate and Partida Añejo and stir