pretty
amazing
cocktails
PRETTY AMAZING COCKTAILS
SPICY PASSION FRUIT MARGARITA
1,5 oz (4,5 cl) San Hagen Jalapeno Tequila
1 oz (3 cl) passion fruit
0,5 oz (1,5 cl) Orange Liqueur (Cointreau or Triple Sec)
0,75 oz (2 cl) freshly lime juice
0.25 oz (0,75 cl) agave nectar (or simple syrup)
2 jalapeño slices
In a shaker, add jalapeño slices and gently crush with a muddler. Add tequila, orange liqueur, passion fruit, lime juice, and agave nectar to the shaker. Fill with ice, shake vigorously for 10–15 seconds until chilled. Strain and serve into the prepared glass.
PALOMA
2 oz (6 cl) San Hagen Pink Grapefruit Tequila
1,5 oz (4.5 cl) fresh pink grapefruit juice
0.75 oz (2.25 cl) fresh lime juice
0.5-0.75 oz (1.5–2.25 cl) simple syrup or agave nectar (adjust to taste)
3 oz (9 cl) Pink Grapefruit soda or sparkling water
Salt (for rimming, optional)
Garnish: grapefruit wedge or lime wheel
Ice
Rub a lime wedge around the rim of a highball glass. Dip the rim in salt on a plate. Fill the glass with ice. In a cocktail shaker, combine tequila, pink grapefruit juice, syrup, lime juice. Shake vigorously for 10–15 seconds. Strain into the prepared glass. Add grapefruit soda or sparkling water, stirring gently to combine. Garnish with a grapefruit wedge or lime wheel.
PINAPPLE COCONUT MARGARITA
2 oz (6 cl) San Hagen Tequila Blanco
2 oz (6 cl) pineapple juice
1.5 oz (4.5 cl) coconut cream (canned, not cream of coconut)
0.75 oz (2.25 cl) fresh lime juice
0.5 oz (1.5 cl) syrup (adjust to taste)
Ice
Rim:
Mix 1 tbsp sugar + 1 tbsp shredded coconut + lime zest
Toppings:
Lime wedge, pineapple slice, or edible flowers
Rub a lime wedge around the rim of a margarita or rocks glass. Dip the rim into the coconut-sugar-lime zest mixture. In a shaker, combine tequila, pineapple juice, coconut cream, lime juice, and agave syrup. Add ice and shake vigorously for 10–15 seconds until frosty. Fill the prepared glass with fresh ice. Strain the cocktail into the glass. Garnish with a lime wedge or pineapple slice.
TROPICAL TEQUILA MULE
1.5 oz / 4.5 cl San Hagen Mango Tequila
0.5 oz / 1.5 cl orange liqueur (Cointreau or Triple Sec)
0.75 oz / 2.25 cl fresh lime juice
1 oz / 3 cl pineapple juice
0.25 oz / 0.75 cl agave syrup or simple syrup
3-4 oz / 9-12 cl ginger beer
Crushed ice
In a shaker, combine tequila, orange liqueur, lime juice, pineapple juice, and agave syrup with ice. Shake vigorously for 10 seconds. Strain into prepared glass. Top with ginger beer. Garnish with pineapple wedge, lime wheel, and mint sprig.
JALISCO ESPRESSO (tequila espresso martini)
1.5 oz / 4.5 cl San Hagen Coffee Tequila
0.75 oz / 2.25 cl coffee liqueur (Kahlúa)
1 oz / 3 cl fresh espresso (chilled)
0.25 oz / 0.75 cl agave syrup
3 coffee beans (for garnish)
Combine all liquid ingredients in a shaker tin without ice. Dry shake (shake vigorously) for 10 seconds to emulsify. Add ice and shake again for 12-15 seconds until frost forms. Double strain into glass through fine mesh. Garnish with 3 coffee beans.
TROPICAL SUNSET
2 oz (6 cl) San Hagen Tequila Blanco
0,75 oz (2 cl) strawberry syrup
0.5 oz / 1.5 cl fresh lime juice
½ fresh passion fruit
2 oz (6 cl) sweet and sour mixer
In a mixing glass, combine tequila, syrup, passion fruit, and lime juice with ice. Stir for 15 seconds and strain into prepared glass with new ice. Garnish with a strawberry.
