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Sips for the Season

Refreshing recipes for margaritas and mojitos


Farmers’ Market Margarita
from Ryan Perez of Craft House

Rim a cocktail glass with basil crystals* and set aside. Peel and muddle 2 slices of fresh blood orange and 2 slices of fresh lime with 1/2 ounce agave nectar in a shaker. Add 2 ounces jalapeño-infused Espolón Blanco tequila and 1 ounce Triple Sec. Add ice, shake, and strain into the rimmed cocktail glass filled with ice. Garnish with a wheel of citrus fruit.

*Can be ordered from Marx Pantry


Blackberry Mojito
from Andrew Turula of The Cliff Restaurant

In a shaker full of ice, combine 1-1/2 ounces 44° North Huckleberry Vodka, 1/2 ounce fresh lime juice, 1/4 ounce agave nectar, 4 to 5 blackberries, and 4 to 5 mint leaves. Shake vigorously to disintegrate the blackberries and open up the mint. Pour into a rocks glass and top with fresh ice and 2 ounces of soda water.

Spicy Pomegranate Margarita
from Tortilla Republic

Combine 1-1/2 ounces Peligroso silver tequila, 2 ounces equal parts fresh lime juice and agave simple syrup, 1 ounce Triple Sec, 1 ounce pomegranate purée, and 3 fresh jalapeño slices in a shaker and shake vigorously until combined. Strain into a cocktail glass over ice and serve.